Slimming World Recipe - "Chicken Stock made with Bovril" ???

I think the bovril amount is too much that's why the taste became bovril instead of the curry. I never heard cooking curry using bovril as the ingredient, I think you should have to add 1 cube of chicken stock into 1/4 pint of water and as may be 2 tbsp of bovril intead of 1/4 pint of bovril.

hi! i m suffering frm obesity so i want to try evrything available in this world to try 2 reduce my weight-i have read and tried so many slimming recipies-but what i hv come 2 conclusion is that only dieting without proper exercise is no good when it comes 2 losing weight.As far as your recipe for curry is concerned you shud try indian curries,there are so many spices added that it will not taste of any particular taste but the variety adds so much 2 the taste-hat it is jst lip smacking!

The Bovril is salty enough already, that's why adding the stock cube as well made it too much. Cooking can be a case of "less is more" in my opinion. I'm a poet and writer, and I love cooking because it allows me another expression of my creativity! Too much of one thing and the balance gets blotted out, with inedible results sometimes. Yucky and wasteful (that's why I have dogs - so my cooking experiments are never wasted!). If you get the balance right, Yummalicious!