Chicken Curry


500g chicken, cut into serving sizes
50g MA’s Chicken Curry Paste
2 tbsp Oil
2 large onions, sliced
75ml MA’s Coconut Milk
125ml water



1. Marinate Chicken in the Curry Paste.

2. Heat oil in a pan and saute the onion. 

3. Add Chicken and stir until evenly browned. 

4. Add coconut milk and water; simmer for 10 minutes and adjust salt to taste before serving. 

For an extra flavour boost, add a little mustard seed, fresh chilli, and curry leaves into the pan before adding the onion. Heat until fragrant and then continue with the recipe as mentioned above.