Preparation & Storage


  • Use Ferns' Madras Curry Paste to make a delicious, fragrant and authentic curry.Madras Curry Recipe:3 tsp Ferns' Madras paste200g diced chicken1 onion finely chopped250g canned chopped tomatoes2 tbsp chopped coriander150ml water2 tbsp of natural yogurt.Method:Heat the oil in a pan and then fry the chopped onions and the diced chicken. Add the Fern's Madras paste, and continue to fry for 3 minutes. Then add the chopped tomatoes and cook for 3 minutes.Finally add the water and then simmer for a further 30 minutes. Once the curry has thickened add the yoghurt and chopped coriander and serve.Or why not try a beef, lambor prawn madras.


Store in a cool&dry place. Refrigerate after opening. Consume within 8 weeks.

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