Royal Ambur
Made with Royal Ambur
Quick Royal Ambur chicken curry
Our best-selling main at the stall. A mellow, creamy tomato curry that goes from pan to plate in about fifteen minutes.
- Serves
- 1 plate
- Time
- 15 min
- Cost per plate
- £3.45
- Sells at
- £12+
Ingredients
- Royal Ambur base, 1 portion
- Chicken thigh, diced
- 50g onion, finely chopped
- A little oil to sauté
- ½ can coconut milk
- Fresh coriander, chopped
- 100g rice (uncooked weight), to serve
- Poppadoms, to serve
Method
- Sweat the chopped onion in a little oil until soft.
- Add the chicken and sear until about three-quarters cooked.
- Stir in the Royal Ambur base and cook for 3 to 5 minutes.
- Add the coconut milk and simmer until the chicken is cooked through.
- Finish with chopped coriander. Serve with rice and poppadoms.
Allergens: Royal Ambur base: None. Check coconut milk and poppadom labels for allergens.
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