This Southern Indian dish is so good I don't know why it's taken so long to get into our chicken curry Hall of Fame. It's based on a particularly delicious masala paste of roasted spices and shredded coconut, which we use to coat Thirlmere free-range chicken thigh pieces and then cook on in a thick, spicy tomato sauce finished with curry leaves and coriander. This will freeze well. Defrost before reheating gently till piping hot.
Free-range chicken, ginger, garlic, fennel, cumin, pepper, chilli, desiccated coconut, canola oil, onion, cinnamon, cloves, cardamon, cumin, curry leaves, salt, fresh coriander, shredded coconut, turmeric.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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Individual:
Serves one person
Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family
Serve with the sweet potato, kale and chickpea curry and steamed basmati rice.
