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  • 2 TBSP PATAKS JALFREZI PASTE
  • 1 TBSP PATAKS KORMA SPICE PASTE
  • 3 CHICKEN THIGHS SKINNED & BONED
  • 1 SMALL RED ONION
  • 1 GREEN PEPPER
  • 6/8 CARDAMOM PODS
  • 1/2 TIN CHOPPED TOMATOES
  • 1 PATAKS CREAMED COCONUT SACHET

SERVE WITH

  • 2 TBSP PATAKS JALFREZI PASTE
  • 1 TBSP PATAKS KORMA SPICE PASTE
  • 3 CHICKEN THIGHS SKINNED & BONED
  • 1 SMALL RED ONION
  • 1 GREEN PEPPER
  • 6/8 CARDAMOM PODS
  • 1/2 TIN CHOPPED TOMATOES
  • 1 PATAKS CREAMED COCONUT SACHET
  • BASMATI RICE
  • RAITA
  • NAN BREADS
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    Method

    • step 1

      COAT THE CHICKEN THIGHS WITH JALFREZI PASTE COVER AND PLACE IN FRIDGE FOR 1 HOUR OR OVERNIGHT IF TIME ALLOWS
    • step 2

      FINELY CHOP ONION AND CHOP PEPPER IN TO 1/2" PIECES
    • step 3

      OVER MEDIUM HEAT USING A PAN OR WOK SPRAY LIGHT OIL ADD ONION, PEPPER & CARDAMOM PODS COOK GENTLY UNTIL JUST GOING SOFT 5/10 MINS
    • step 4

      ADD CHOPPED TOMATOES AND CREAMED COCONUT TO VEG UNTIL COCONUT HAS BLENDED THEN ADD THE CHICKEN UNTIL SIMMERING
    • step 5

      TRANSFER INGREDIENTS TO A SLOW COOKER COOK ON LOW FOR 2/3 HOURS (IF LOOKING TOO DRY ADD 1TBSPN OF WATER)
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