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Patak's Madras Spicy & Tangy Curry Meal Kit 270g

Patak's Madras Spicy & Tangy Curry Meal Kit 270g




Madras Curry Kit with Spices, Patak's Spice Paste and a Fiery Onion Tomato Sauce.Recipe inspiration: www.pataks.co.uk
Madras originates from South India and is characterised by the following spices: Dried red chilli, Tamarind, Black pepper, Mustard
Since 1958, Patak's have shared their expert family recipes so that everyone can enjoy deliciously authentic and easy-to-make Indian dishes at home.If you've enjoyed our South Indian Style Madras Curry Kit, why not try the rest of the range? Keralan Style Korma, Old Delhi Style Butter Chicken, Punjabi Style Tikka Masala
Spicy & TangyChilli rating - Hot - 3Just Add Chicken or VegNo Artificial Flavours, Colours, PreservativesSuitable for Vegans
Pack size: 270G


Water, Ground Spices (7%) (Coriander (2%), Paprika, Spices, Cumin, Turmeric, Black Pepper), Concentrated Tomato Paste (6%), Rapeseed Oil, Concentrated Crushed Tomato (3%), Dried Onion (3%), Garlic Purée, Ginger Purée, Modified Maize Starch, Spirit Vinegar, Sugar, Salt, Tamarind, Garlic Powder, Onion Powder, Mustard Powder, Maize Flour, Dried Crushed Red Chilli, Acidity Regulators (Citric Acid, Lactic Acid), Black Mustard Seeds, Dried Coriander Leaf

Allergy Information

May also contain Peanuts, Nuts, Milk and Sulphur Dioxide. For allergens, see ingredients in bold.

Number of uses

2-3 Servings

Net Contents

270g ℮

Preparation and Usage

Shopping List250-300g chicken breast or 1 diced aubergine and 1 can of drained chickpeasEasy South Indian Style Madras for 2-31 Prepare the chicken or veg by cutting into 1 inch pieces and coating with the ground spice mix. Heat 1tbsp oil in a frying pan, add the chicken/veg and fry until sealed.2 Add the spice paste and 50ml water. Cook for 3 minutes to release the flavour.3 Stir in the sauce (and chickpeas, if using) and simmer for 15 mins or until the chicken/veg is cooked through.Serve with fluffy rice and Patak's Garlic & Coriander Naan.Enjoy with a teaspoon of Patak's Mango Chutney.Chef's Tips:To personalise your South Indian Style Madras, our chef recommends:- For extra heat, add a couple of chopped green chillies- If you have more time available, replace the chicken/veg with 300g diced beef- For a slightly milder curry, add 50ml coconut milk


Free From Artificial ColoursFree From Artificial FlavoursFree From Artificial Preservatives

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