Start off by making your paste. Add to your blender roasted yellow pepper, onion, garlic, clove, cinnamon, turmeric, cumin, garam masala, lime leaves, curry leaves, sugar and water and blend until smooth paste.
Heat a large casserole dish over a medium heat. Add your chicken and brown off on all sides before removing from the pan. Add in your ghee and curry paste and cook for 5 minutes over a low heat. Add in the coconut milk and reduce by a 1/3 before adding the chicken back to the pan and placing in the oven for about 15 minutes or until cooked.
Serve with some jasmine rice.
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