Ingredients
Method
1.In a large saucepan, heat ghee on medium. Cook chicken thighs in two batches for 4-5 minutes each until browned. Transfer to a plate.
2.In same pan, sauté onion and garlic for 2-3 minutes until tender. Add curry paste, then cook, stirring, for 1 minute until fragrant.
3.Stir in coconut milk, chicken stock, tomatoes and curry leaves. Return chicken to pan with broccoli, then bring to the boil. Reduce heat to low and simmer, covered, for 2-3 minutes to heat. Season.
4.Serve curry sprinkled with extra curry leaves and flaked almonds. Accompany with rice and pappadums.
Note
- To cook pappadums, microwave on high for 1 minute.