members recipes

A delicately hot chicken curry easy to make and very effective in delivering authentic Indian spice flavours with slow chilli heat \"burn\". Its different and not like the hot curries from your local. Its refreshingly fresh, easy and utterly authentic! You can get the fresh naga masala from bipins at www.curryfusion.net

Ingredients
600g Chicken
1 X Nagga Masala fresh curry paste (from curryfusion.net)
1 green bell pepper sliced
1 red bell pepper sliced
chopped coriander for garnish

Method
Gently saute the peppers in a tsp of the Naga masala till sealed and slightly soft.
Add the chicken, ideally in trips to get the surface area just right and the remaining Naga masala.
Cook in a lidded pan over low heat.
Finish with a squeeze of lemon and garnish with coarsely chopped coriander.