This curry is a little spicey not too hot.
You won’t believe how quick and tasty this is to make!
So delicious and I’m thrilled how good it is and thankyou to &
for giving me samples to try.
I’m going to share this recipe, simply easy already made Malabar paste and all I add was onion, garlic, crystallised ginger, red paprika, pink potatoes, tomato, tomato paste and coconut cream, was so delicious and truly Indian flavours in this curry! You can get it from (coles) and as you can see some already made plian mini pappadums aside for some texture crunch to enjoy this meal from (coles) Enjoy lisa ????????
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RECIPE (serves 5)
2 Tbsp of cooking oil
1 small yellow onion
4 garlic ( chopped)
1 crystallised ginger (sliced)
1 tomato sliced
1 fresh red paprika (sliced)
5 chicken thighs with skin
4 potatoes cut in four’s
80mls of coconut cream
1 big Tbsp of tomato paste
1 tube 200g (the spice tailor) by ANJUM ANAND Malabar paste.
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(As a sider when served)
3 cups of cooked rice to go with it
when served.
I pack 75 net PALAK’S ready to eat Mini pappadums plain
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METHOD
medium heat in a iron pot on stove so you can transfer in oven , add onion, garlic, ginger, paprika combine well together till onion is golden, add chicken thighs cook each side quickly add potatoes combine well then add tomato, tomato paste, Malabar paste, coconut cream combine well together turn chicken skin upwards then put lid on and cook for 10mins on low heat then in oven on 165 degrees without lid for 20mins,
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