SERVES 4 ♦ PREPARATION TIME: 15 MINUTES ♦ COOKING TIME: 3 HOURS
1 tbsp Vegetable oil
500g Skinless chicken thigh meat (with or without bone)
100g Onion, finely diced
1/2 tsp Fresh ginger, finely chopped
2 Green chillies, finely chopped
I Jar (425g) Patak’s Keralan Cashew & Chilli Masala Cooking Sauce
120ml Water
1 tsp Fresh coriander leaves, chopped
1 Heat the oil in the pan and sauté the onions for 3 - 4 minutes until light golden brown.
2 Add the green chillies, ginger and Patak’s Keralan Cashew & Chilli Masala Cooking Sauce along with 120 ml of water. Mix well and add the chicken.
3 Stir for about 1 minute and transfer to your Kenwood Curry Cooker. Cook on High for 2 1/2 - 3 hours.
4 Garnish with fresh chopped coriander leaves. Serve hot with basmati rice, chapattis or naan bread.
1 tbsp Vegetable oil
500g Skinless chicken thigh meat (with or without bone)
100g Onion, finely diced
1/2 tsp Fresh ginger, finely chopped
2 Green chillies, finely chopped
I Jar (425g) Patak’s Keralan Cashew & Chilli Masala Cooking Sauce
120ml Water
1 tsp Fresh coriander leaves, chopped
1 Heat the oil in the pan and sauté the onions for 3 - 4 minutes until light golden brown.
2 Add the green chillies, ginger and Patak’s Keralan Cashew & Chilli Masala Cooking Sauce along with 120 ml of water. Mix well and add the chicken.
3 Stir for about 1 minute and transfer to your Kenwood Curry Cooker. Cook on High for 2 1/2 - 3 hours.
4 Garnish with fresh chopped coriander leaves. Serve hot with basmati rice, chapattis or naan bread.
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