Easy Mexindian Curry

Cook a curry in 25 minutes; hot and tangy

Ingredients

• Chicken cubes
• butter
• parsley
• salt pepper
• lime juice
• ginger & garlic paste (great curry base for all curries)
• paprika
• chilli flakes
• canned tomatoes
• veggie oil
• chicken stock

Instructions

STEP 1:

– marinate chicken cubes in lime juice, butter, parsley, salt & pepper

STEP 2:

-leave to marinate for 10 minutes

STEP 3:

STEP 4:

– in the meanwhile, heat up oil in pan and sizzle the ginger and garlic paste (you can also use chopped ginger and garlic cloves)

STEP 5:

-add in chicken stock

STEP 6:

-add in canned tomatoes

STEP 7:

-add sour cream (any cream that thickens up the sauce should do)

STEP 8:

-add in the chicken

STEP 9:

-add chiili flakes (or chilli)

STEP 10:

-cook until chicken is cooked through

STEP 11:

STEP 12:

tips : add in chicken stock whenever curry is getting too dry.

STEP 13:

STEP 14:

-serve with rice