Chicken Curry

INGREDIENTS

4 lbs Monsoon Kitchens (MK) Curry Sauce

10 lbs chicken pieces (boneless, skinless thigh meat)

1/2 -3/4 cups vegetable oil

chopped cilantro

DIRECTIONS

Preferred Method

1. Thaw Monsoon Kitchens Curry Sauce in the refrigerator or in hot water bath.
2. Sauté chicken in oil.
3. Add sauce to chicken and simmer till heated thoroughly and chicken temp reaches 165° F.
4. Remove in a hotel pan
5. Garnish with chopped cilantro and serve with basmati rice or naan.

Simpler Method

1. Thaw Monsoon Kitchens Curry Sauce in the refrigerator or in hot water bath.
2. Heat sauce thoroughly.
3. Add either cooked or raw chicken to the heated sauce and simmer until chicken is cooked and internal temp reaches 165° F.