Kadai Chicken Curry
- Rehydrate the Kadai Chicken Curry Mix with 1 cup of boiling water.
- Sauté the mix in 4 tablespoons of oil for 2 minutes until the oil separates.
- Add main ingredients and cook on high heat until it boils.
- Reduce to low heat and simmer for 15 minutes.
- Serve garnished with coriander leaves.
Butter Chicken Curry
- Rehydrate the Butter Chicken Curry Mix with 1 cup of boiling water.
- Sauté the mix in 4 tablespoons of oil for 2 minutes until the oil separates.
- Add main ingredients and cook on high heat until it boils.
- Reduce to low heat and simmer for 15 minutes.
- Serve garnished with coriander leaves.
Chettinadu Chicken Curry
- Rehydrate the Chettinadu Chicken Curry Mix with 1 cup of boiling water.
- Sauté the mix in 4 tablespoons of oil for 2 minutes until the oil separates.
- Add main ingredients and cook on high heat until it boils.
- Reduce to low heat and simmer for 15 minutes.
- Serve garnished with coriander leaves.