Red masala chicken from Spice by Christine Manfield
A rich, hot, red curry made in the best Indian tradition. If you have made the masala paste in advance, the rest of the cooking is straightforward and quick. Serve this curry with cooling Cucumber ...
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Ingredients
- 30 g ghee
- 1 kg free-range, corn-fed chicken breasts, cut into chunks
- 3 tablespoons Chettinad Red Masala Paste
- 4 tomatoes, peeled, seeded and chopped
- 500 ml White Chicken Stock
- 2 teaspoons sea salt
- 10 curry leaves
- 25 ml strained lime juice
- handful of coriander leaves
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