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Chicken Baffad Curry

1 Kg chicken thighs chopped
Olive Oil
2 onions, thinly sliced
5 tbsps. Goan Cuisine Baffad Curry Paste
2 cups Hot Water
2 Potatoes, diced
250ml Greek yoghurt

Sauté the onions in the oil until golden. Add the Baffad Curry Paste and fry on low heat for 10 minutes or until the mixture looks glazed. Add the chicken, hot water and potato and simmer whilst covered until the potato is tender and the chicken cooked. Stir in the yoghurt and simmer for a further 5 minutes then season to taste. Serve with steamed rice and poppadoms.  

Serves: 4 – 6

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