This medium heat south indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods. Also this curry can be cooked using any kind of liquid i.E. Coconut milk, water, tomatoes, cream, yoghurt, sour cream etc. Best used for cooking any kind of meat, seafood, vegetables or lentils. This 280g jar will cook with approximately 6kg of meat, vegetables or seafood - 30 servings. RECIPE INGREDIENTS: 2 tbsp Madras Curry Paste 500 grams Chicken thigh fillets cut small 1/2 cup coconut cream 200 grams tomatoes METHOD: Add the Madras Curry Paste to a pan, add the meat and seal on high heat, stir well. Add the coconut cream, tomatoes and enough water to make gravy to cook. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Serve the curry with rice, Naan bread, yoghurt and chutney.