Date posted: 16/10/2018

Gluten free butter cardamom chicken curry

  • Serves 10


Street Food Mughlai butter paste 400g
Rich & creamy coconut milk 800ml
Farmstead chicken thigh boneless skinless 1.6kg
White onion, diced 200g
Chopped coriander to garnish 15g


  1. In a pan, stir fry onions for 2-3mins until soft and golden. Add Mughlai Butter Paste, stir fry for 2-3mins until fragrant. Add chicken; stir fry until cooked.
  2. Add coconut milk and mix well. Bring to a boil then lower heat to simmer for 20-30mins until sauce thickens
  3. Garnish with the coriander and serve.
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