I hope you saw my post How to Make Madras Curry Paste because it is one of the ingredients for this wonderful curry. You don’t have to use it of course, you can use shop bought paste if you prefer.
2 – Chicken Breasts (skinned and cut into bite sized pieces)
200 Ml – Chicken Stock
100 Gm – Madras Curry Paste
A little Olive Oil
1 – Onion (finely chopped)
3 desert spoons – Plain Flour
3 teaspoons – Ketchup
Put the chicken stock and Madras Curry Paste into
a pan on a low heat and mix well.
Allow to cool a little then pour over the chicken and leave to marinate for at least 30 minutes.
Put the onions in a pan and cook for about 3 minutes on a medium heat until soft, add the flour and stir well.
Now add the chicken mixture and ketchup and simmer for 15 – 20 minutes or until the chicken is cooked through.
Serve immediately with a rice of your choice.