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Indian Chicken Curry
(Madras curry)
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Live Demo
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Preparation Time |
Cooking Time |
Serve |
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4 |
Ingredients:
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- 1 packet Indian Chicken
Curry SpicePaste©
- 3 tbsp vegetable oil
- 1 large onion, sliced
- 2 potatoes, cubed
- 350g (¾ lb) chicken,
chopped into pieces
- 50g ( 1.75 oz) Asian
Home Gourmet Coconut Cream Powder
(mixed with 2 cups (440ml) water);
or 2 cups (440ml)
coconut milk or milk.
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Methods: |
- Heat oil in non-stick
saucepan on medium-low heat. Add Spice Paste and stir fry for ½
minute.
- Add onion, chicken and
potatoes; stir fry for 3 minutes. Lower heat; add coconut milk and
bring
to the boil.
- Cover and simmer for 30
minutes or until meat is tender. Stir occasionally.
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Variations: |
Beef may be used
instead of chicken. For a gourmet curry, add 3 tbsp
tomato puree
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