Keralan Chicken Curry

• 1 tbsp Vegetable oil
• 500g Skinless chicken thigh meat (with or without bone)
• 100g Onion, finely diced
• 1/2 tsp Fresh ginger, finely chopped
• 2 Green chillies, finely chopped
• I Jar (425g) Patak’s Keralan Cashew & Chilli Masala Cooking Sauce
• 120ml Water
• 1 tsp Fresh coriander leaves, chopped

Method:

1. Heat the oil in the pan and sauté the onions for 3 - 4 minutes until light golden brown.
2. Add the green chillies, ginger and Patak’s Keralan Cashew & Chilli Masala Cooking Sauce along with 120 ml of water. Mix well and add the chicken.
3. Stir for about 1 minute and transfer to your Kenwood Curry Cooker. Cook on High for 21/2 - 3 hours.
4. Garnish with fresh chopped coriander leaves.

Serve hot with basmati rice, chapattis or naan bread.