Keralan Chicken Curry
10 Covers
ingredients
Ghee or Clarified Butter
75g
Red Onions - diced
700g
Skinless, Boneless, Chicken Thighs - diced
1.85kg
Tomatoes - roughly chopped
690g
Coconut Milk
850ml
900ml
method
1. Heat ghee or clarified butter in a pan over a medium heat.
2. Add the onions and cook until golden brown.
3. Stir in the chicken and cook over for about 10 minutes.
4. Stir in the Major Keralan Pan-Asian Base Paste and cook for 2 minutes.
5. Add the tomatoes and continue to cook for another 2 minutes.
6. Add the Major Chicken Stock and coconut milk.
7. Simmer until the chicken is tender and sauce reduced.
8. Season and garnish as required. Serve.

Top Tip: Serve with Raita and fresh Tomato and Red Onion Chutney for an authentic feel.