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Member recipe

Chicken Chilli Masala

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Serves 4

Indian curry

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  • 450g chicken, skin removed and cut into 1 inch cubes
  • 150g onion, chopped
  • 150g canned chopped tomatoes
  • 2 tbsp Patak's Tikka Masala Curry Paste
  • 1 tbsp Patak's Madras Curry Paste
  • 1 chilli, sliced
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp vegetable oil
  • 100ml water


    1. Heat the oil in a pan and fry the chopped onions for 2 minutes. Add the chicken and chilli and fry for a few minutes to seal the meat.
    2. Add the Patak's Tikka Masala Curry Paste and Patak's Madras Curry Paste and fry for 2 more minutes. Sprinkle in some water to prevent the paste from burning.
    3. Add the chopped tomatoes and bring to the boil stirring occasionally.
    4. Add the water and bring back to the boil. Reduce the heat, cover and simmer for 15 - 20 minutes or until the chicken is cooked through.
    5. Garnish with chopped coriander and serve with Patak's Naan Breads and Patak's Raita.

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