Spicy Chicken Curry

• 1 Tablespoon Vegetable Oil
• 1 cup Onion And Dry Coconut Red Curry Paste
• 14 ounces, weight Chicken Pieces
• 1 teaspoon Salt
• 1 Tablespoon Multi-Spice Masala
• 1 teaspoon Kashmiri Red Chili Powder
• 1/2 cups Water
• 3/4 ounces, weight Fresh Coriander (Cilantro) Leaves, Finely Chopped

1. Heat oil in a wok over medium flame.
2. When oil is hot, add onion and coconut red curry paste.
3. Fry paste till it releases its oil, about 4-5 minutes.
4. Add chicken pieces and reduce the heat.
5. Let chicken pieces cook for 4-5 minutes.
6. Add salt, multi-spice masala and red chili powder.
7. Stir well, add the water and cover with the lid.
8. Let simmer for 8-10 minutes.
9. You should see oil floating on top.
10. Switch off the heat and add chopped coriander leaves.
11. Serve hot, with rice or any Indian bread.

vegetable oil, onion, chicken, salt, multispice masala, red chili powder, water, cilantro

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-curry-2/ (may not work)