500 g Chicken thighs, cut into chunks
200 ml Coconut milk
20 g Chicken broth (concentrate)
50 g Kumar’s Butter Chicken Paste
Kumar’s Butter Chicken
Ingredients
Method
Fry the chicken chunks in a frying pan with a little oil.
Make a sauce using the other three ingredients.
Mix with the chicken.
Heiko’s suggestion: Chop the Chinese cabbage into 1.5cm thick slices and place in the grill.
Boil the rice with some of the thinly-sliced green beans.
Kumar’s – The Aromas of Asia
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