What you need
500 to 750 g chicken cut into medium-sized pieces
1 potato boiled or cut into rounds and shallow fried(optional).
2 green chilly slit length-wise
Method
1. Empty the pack into a pot, add the green chili and chicken and sauté for 3 minutes over medium heat.
2. Add 400 ml (1 ¾ cups) of water, cover and cook for 5 minutes over high heat.
3. Add the potato and simmer for 20 minutes over low heat until the meat is cooked through. Salt is low, adjust to your taste.
4. To further enhance the taste, fry two tablespoons of chopped onions in ghee until golden brown and add to the curry.
5. For more of a creamy gravy you may add a cup of thick coconut milk to it. Turn off the heat before it starts to boil.
6. Garnish with curry leaves.
Follow the same recipe above, add soya chunks to make a vegan dish.
Fresh Onion (46%), Fresh Tomato (37%), Refined Sunflower Oil, Fresh Garlic Paste, Mixed Spices, Fresh Ginger Paste, Fresh Green Chili and Iodized Salt.
This curry paste is plant based and dairy free.
- DO NOT USE IF THE PACK IS BLOATED OR LEAKING.
- Made using only fresh, natural & real ingredients.
- No preservatives, additives or artificial flavouring.
- Store in cool & dry place away from sunlight
- Once opened, refrigerate and use within 3 days.