MOST POPULAR*** This all time favourite curry paste is easy to use and absolutely delicious. Can also be used to make a tandoori marinade by adding 2 tbsp butter chicken curry paste into a bowl with 1 cup natural yoghurt. Use 1kg of chicken maryland (bone in) and remove the skin and score the meat to the bone and marinate for 2 hours in the fridge (or overnight), then cook on the bbq. This 280g jar will cook with approximately 12kg of meat, vegetables or seafood - 60 servings. RECIPE INGREDIENTS: 1 tbsp Butter Chicken Curry Paste 500 grams Chicken thigh fillets cut small 1/4 cup full cream sour cream 1/2 cup tomato paste 1/4 cup greek yoghurt 1/2 tsp salt 1 tsp sugar (optional) 1/4 cup coconut cream METHOD: Add curry Paste to a pan, add the meat and seal on high heat, stir well. Add remaining ingredients 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.