Keith’s Mom’s Chicken Curry (with Atrangi Curry Masala Paste)

Servings: 2 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

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INGREDIENTS

•⁠ ⁠4 bone-in chicken thighs or drumsticks (about 500g)
•⁠ ⁠2 tbsp Atrangi Curry Masala Paste
•⁠ ⁠1 x 400ml can coconut milk
•⁠ ⁠1 tbsp oil
•⁠ ⁠Fresh coriander, chopped (for garnish)
To Serve (Optional)
•⁠ ⁠Steamed basmati rice
•⁠ ⁠Warm naan or roti

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Instruction:

1.⁠ ⁠Heat the oil in a large pan over medium heat.
2.⁠ ⁠Add the chicken and brown on all sides for 6–8 minutes.
3.⁠ ⁠Stir in 2 tablespoons of Atrangi Curry Masala Paste and cook for 2 minutes until fragrant.
4.⁠ ⁠Pour in the coconut milk and stir well.
5.⁠ ⁠Cover and simmer gently for 25–30 minutes, turning the chicken halfway through, until the chicken is tender and cooked through.
6.⁠ ⁠Garnish with fresh coriander and serve with basmati rice or warm naan.

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Tips:

•⁠ ⁠Bone-in chicken gives the curry a richer, deeper flavour.
•⁠ ⁠Remove the lid for the last 5 minutes if you’d like a thicker sauce.
•⁠ ⁠Add potatoes or peas during the last 15 minutes for a heartier meal.
•⁠ ⁠Leftovers taste even better the next day.

Family Recipes

Real Ingredients

Curry in a hurry

Nut free

Gut Friendly