This dish extends the curry base recipe.
Ingredients
Base
- 30ml (1 tbsp) ghee
- 30ml (1 tbsp) sunflower oil
- 800g to 1kg chicken - cubed
- 2 tbsp vegetable oil
- 500ml curry base sauce
Paste
Method
- Put the sunflower oil in a pot and heat up
- Add the chicken and fry for a minute or two
- Pour in the curry base, stir and cover
- Reduce to medium low heat and cook until the chicken is cooked through
- Whilst cooking the chicken in sauce, start preparing the chili paste
- In a blender, combine, chili, garlic, ginger, cashews, fish oil, gherkins and blend to a smooth paste