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Portion size: 10




  • 1 kg chicken

  • 4 medium onions

  • 2 red chillies

  • 2 inch piece ginger

  • vegetable oil

  • knob butter

  • 1 x 283g jar Patak's masala curry paste

  • salt & pepper

  • 2 x 400g chopped tomatoes

  • 2 x 400ml coconut milk




1. Oil and butter in large saucepan.


2. Add chopped onion, chilli and ginger and cook until soft and golden.


3. Add curry paste and strips of chicken. Coat everything in paste. Add tomatoes and coconut milk. Season with salt and pepper.


4. Bring to the boil, then simmer for 20 mins.


5. Check sauce and add water if necessary


Note: Adding tomatoes and coconut milk alters the flavour, so best to taste after adding them.

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