Name: Red masala chicken
Cuisine: Indian
Ingredients: 500 ml White Chicken Stock; 1 kg free-range, corn-fed chicken breasts, cut into chunks; 25 ml strained lime juice; 3 tablespoons Chettinad Red Masala Paste; 4 tomatoes, peeled, seeded and chopped; 10 curry leaves; 30 g ghee; handful of coriander leaves; 2 teaspoons sea salt

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A rich, hot, red curry made in the best Indian tradition. If you have made the masala paste in advance, the rest of the cooking is straightforward and quick. Serve this curry with cooling Cucumber Yoghurt Salad with Nigella and some spicy pickles or as part of a larger feast featuring several other compatible dishes.