Patak’s Madras Paste 283g
Patak’s Madras Paste is a hot spice…
More Details
Ingredients
Serves 4
2 tbsp. of cooking oil
500g chicken breast, diced
2 onions, chopped
1 red capsicum, sliced
250g butternut pumpkin, cut into small cubes
3 tbsp. Patak’s Madras Curry Paste
400g can of diced tomatoes
400g cooked chickpeas
400mL can coconut milk
1 apple, cut into small cubes
For garnish, fresh coriander, chopped
Salt & pepper to taste
Method
-
In a casserole pot (or any large pot), brown the diced chicken breast in 1 tbsp. of the oil. Once the chicken is browned, remove and set aside, it will finish cooking later.
-
In the same pot, add the remaining oil and fry the onions, the red capsicum and pumpkin, until slightly softened and fragrant.
-
Add the Patak’s Madras Curry Paste. Cook for a minute to release the aromas.
-
Add the chopped tomatoes, chickpeas and the can of coconut milk, stirring well.
-
Add back the chicken.
-
Allow the curry to simmer, uncovered, for about 15 minutes, until the squash is tender.
- Add the chopped apple, add salt and pepper to taste. Simmer another minute or two.
- Serve on steamed rice and garnish with the chopped coriander.
Enjoy!
