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Chicken Masala

  • Use 250g of Naaz Authentic Indian Curry paste ( No Added Chilli) for 1.25 kg of chicken. 
  • Add required paste to a greased pot with meat. 
  • Add two tomatoes to thicken gravy. 
  • Add salt to taste and simmer until cooked. Toast meat on low heat until it starts sticking to the pot. 
  • Add thick slices of onions and fresh chillies/peppers. Remove off heat when onions are 1/2 cooked.
  • Garnish with fresh coriander before serving. (Optional)
  • Serve with rice, naan, chapatti or pita bread.
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