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BaseKraft by Purvi Kitchens

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Bangalore Botanical

Made with Bangalore Botanical

Green Chilli & Curry Leaf Chicken

South Indian semi-dry curry.

Serves
1 portion

Ingredients

  • 180 g boneless chicken thigh
  • 45-50 g Bangalore Botanical base
  • 25-30 g onion puree
  • 1/2-1 green chilli
  • 5-6 curry leaves
  • 1 tsp oil
  • 20-30 ml water
  • Lemon

Method

  1. Heat the oil and fry the curry leaves and green chilli briefly.
  2. Add the onion puree and cook for 2-3 minutes until it loses its raw smell and begins to thicken.
  3. Add the base and cook for 2 minutes.
  4. Add chicken and fry for 3-4 minutes.
  5. Add a small amount of water, cover and cook through.
  6. Uncover and reduce to a thick semi-gravy.
  7. Finish with lemon.

Allergens: Bangalore Botanical base: Soya.

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