Highlights
- Spicy & Aromatic
- Chilli rating - Hot - 3
- Just Add Chicken or Veg
- No Artificial Flavours, Colours, Preservatives
- Suitable for Vegans
Description
Chilli & Garlic Curry Kit with Spices Patak's Spice Paste and Tomato Based Sauce.Recipe inspiration: www.pataks.co.ukChilli & garlicThis Chilli & Garlic Curry is inspired by the dishes served on the Railways of India, famous for its home-style hot & spicy curries. The spices in this dish are typical of the railway-style curries across India:Dried red chilliGarlicCorianderCumin
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 Railway Style Chilli & Garlic Curry Kit, why not try the rest of the range?Punjabi Style Tikka MasalaKeralan Style KormaOld Delhi Style Butter ChickenSouth Indian Style Madras
Pack size: 270G
Ingredients
Water, Tomatoes (11%), Ground Spices (6%) (Spices, Coriander (2.2%), Cumin (1.1%), Chilli), Concentrated Tomato Paste (4%), Rapeseed Oil, Dried Onion (2.5%), Minced Garlic (2.3%), Spirit Vinegar, Sugar, Garlic Purée (1.5%), Ginger Purée, Modified Maize Starch, Salt, Desiccated Coconut, Maize Flour, Chilli Flakes (0.3%), Tamarind, Garlic Powder (0.2%), Onion Powder, Acidity Regulators (Citric Acid, Lactic Acid), Dried Coriander Leaf
Allergy Information
May contain Peanuts, Nuts, Milk and Mustard.
Number of uses
2-3 Servings
Net Contents
270g ℮
Preparation and Usage
Chilli & garlic curry in 3 simple steps1 Prepare the chicken or mixed veg by cutting into 1 inch pieces and coat with the ground spice mix. Heat 1 tbsp oil in a frying pan, add the chicken or 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 simmer for 15 mins or until the chicken or vegetables are cooked through. Enjoy with fluffy rice and Patak's garlic and coriander naan.Chef's tips:To personalise your railway style chilli & garlic curry, our chef recommends:- Add 50ml double cream to reduce the spice or add extra chopped green chilli to spice it up- For a seafood version, cook with 300g prawns instead of chicken and adjust the cooking time as necessary.Shopping list:250-300g Chicken or mixed vegetablesEasy chilli & garlic curry for 2-31 Coat the diced chicken or mixed vegetables with the ground spices. Then fry in a little hot oil until sealed.2 Add the spice paste and 50ml water. Cook for 3 mins to release the flavour.3 Stir in the sauce and simmer for 15 mins or until cooked through.Serve with fluffy rice and Patak's garlic coriander naanEnjoy with a teaspoon of Patak's aubergine pickle
Additives
Free From Artificial ColoursFree From Artificial FlavoursFree From Artificial Preservatives
