Recipes

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Recipes
Craving Curries

Recipes

Tandoori Marinade

medium-mild spice

For this marinade you will need:

  • Tandoori Chicken Kit
  • 1 tsp salt
  • Juice of 1 lime
  • 4 chicken breasts
  • ½ cup of natural yoghurt
  • 4 cloves of garlic, peeled and grated
  • 10g fresh ginger, peeled and grated
  • Wooden skewers
Method

1.Combine the salt and lime juice in a bowl.

2.Cut the chicken into 3cm cubes and place in the salt and lime juice. Ensure that the chicken is coated in the mixture, cover the bowl and marinade for 10 minutes.

3.Combine the remaining ingredients together with the contents of the Spice Bag with the marinated chicken. Cover and refrigerate for 1 hour.

4.Soak wooden skewers in water for 10 minutes.

5.Remove from the marinated chicken from the fridge and place on the wooden skewers. Place on the bbq or in a pre-heated oven (200 degrees celsius) until cooked through.

Top Tip

This would be ideal for chicken legs, thighs or whole breasts. Remove the skin and lightly score the meat several times. Follow the rest of the recipe from Step 2 and cook without the use of the wooden skewers.

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Chilli Chicken Marinade

medium-mild spice

For this marinade you will need:

  • Chilli Chicken Kit
  • 4 large chicken breasts
  • 25g fresh root ginger, peeled
  • Juice of ½ lime
  • 4 garlic cloves, peeled
  • 2 tbsp oil
  • 2 tbsp plain flour
  • 1 egg, beaten
Method

1.Combine the salt and the lime juice in a bowl.

2.Score the chicken several times and place in the salt and lime juice. Ensure the chicken is coated in the mixture, cover the bowl and marinade for 10 minutes.

3.Make a paste with garlic and ginger in a food processor and combine with the contents of the Spice Bag and the remaining ingredients. Coat the chicken with this marinade and refrigerate for at least 1 hour.

4.Remove the chicken pieces from the marinade and cook on the bbq or under a hot grill until cooked.

Top Tip

This dish can be used to make kebabs. Instead of scoring the chicken, cube into 3cm pieces and follow the rest of the recipe. Place on skewers at step 4.

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Chicken Tikka Marinade

medium-mild spice

For this marinade you will need:

  • Chicken Tikka Kit
  • 4 large chicken breasts
  • 20g fresh root ginger, peeled and grated
  • 200ml full-fat yoghurt
  • 2 garlic cloves, peeled and grated
  • ½ tsp salt
  • Wooden skewers
Method

1.Cut the chicken into 3cm pieces.

2.Empty the contents of the Spice Bag into a bowl together with the garlic, ginger, salt and yogurt and mix together.

3.Add the diced chicken to the marinade and combine until the chicken is thoroughly coated. Cover and leave and refrigerate for 1 hour.

4.Soak wooden skewers in water for 10 minutes.

5.Remove from the marinated chicken from the fridge and place on the wooden skewers. Place on the bbq or in a pre-heated oven (200 degrees celsius) until cooked through.

Top Tip

This would be ideal for chicken legs, thighs or whole breasts. Remove the skin and lightly score the meat several times. Follow the rest of the recipe from Step 3 and cook without the use of the wooden skewers.

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balti chicken

Balti Chicken

medium hot spice

Balti chicken qualifies as a fried curry, spicy and a thick and richly flavoured curry. This curry has plenty of nicely spiced gravy and a really fresh taste with warming background heat.

For this curry you will need:

Included in this curry kit is:

  • 4 chicken breasts, diced
  • 5 tablespoons of vegetable or sunflower oil
  • 2 onions, finely chopped  
  • 200ml natural yoghurt
  • 4 cloves of garlic
  • 20g root ginger
  • 3 green chillies, sliced
  • 1 tablespoon tomato puree
  • 1x400g tin of chopped tomatoes
  • ½ cup of fresh coriander leaves (optional) 
  • juice of ½ a lemon
  • water

Spice Bag A - 

  • Black Cardamoms
  • Cinnamon Stick
  • Black Pepper
  • Chilli Powder
  • Coriander Powder
  • Cumin Powder
  • Turmeric Powder
Method

1. Heat the oil in a pan. Add the chopped onions and fry gently for 15 minutes until softened but not coloured.
2.Blend the garlic and ginger with a little water to make a paste and add to the onions together with the sliced chillies and cook for 1 minute
3.Add the contents of your Spice Bag to the pan, mix well and cook for 2 minutes stirring constantly, followed by the diced chicken and cook on a high heat, stirring frequently for 5 minutes.
4. Reduce the heat and add the tinned tomatoes, tomato puree, yoghurt and salt to taste. Cook and on low heat for a further 20 minutes until the chicken is cooked.
5. Remove the cardamoms and cinnamon stick. Turn off  the heat and add the lemon juice. Garnish with the coriander leaves if preferred and serve.

Top Tip

The heat in this dish can be controlled by the amount and type of chillies used.

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chicken chettinad

Chicken Chettinad

mild spice level

This simple chicken curry is easy to prepare with a lightly spiced and aromatic sauce that is highly rewarding in flavour. More chillies can be added if you want that extra heat!

For this dish you will need:

Included in this curry kit is:

  • 1kg skinless chicken breasts, diced
  • 3 tablespoons oil
  • 2 medium onions, finely chopped
  • 20g fresh ginger chopped
  • 3 cloves of chopped garlic
  • 2 teaspoons honey
  • 2 chopped green chillies
  • Salt
  • 4 large tomatoes, roughly chopped
  • 125 ml water or chicken stock

Spice Bag A –

  • Cinnamon Stick
  • Curry Leaves
  • Fennel Seeds
  • Green Cardamoms
  • Star Anise

Spice Bag B – 

  • Chilli Powder
  • Cumin Powder
  • Garam Masala
Method

1.Puree the garlic and ginger into a paste and set aside.

2.Heat the oil in a large frying pan or wok.

3.When gently bubbling, add the contents of Spice Bag ‘A’ and fry for about a minute then add the chopped onions and fry gently until the onions are soft and translucent, about 10 minutes.

4.Add the garlic and ginger paste (step 1) together with the chillies.

5.Add the diced chicken pieces, the chopped tomatoes and the contents of Spice Bag ‘B’ and salt to taste. Stir it together to combine before adding the honey.

6.Fry for about 10 minutes until the chicken is almost cooked.

7.Add about 125ml of water or chicken stock to the pan and simmer for 20 minutes until the chicken is tender coated with the thick sauce.

8.Remove the cinnamon stick, green cardamoms and star anise and serve immediately.

Top Tip

The heat in this dish can be controlled by the amount and type of chillies used

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butter chicken

Butter Chicken

medium spice

This is a rich curry dish with a medium hot taste.  The chicken is marinated in yogurt and spices then cooked in a spicy tomato sauce and finished with cream.  There a few different cooking processes to this dish but each is simple and the results are well worth it!  This curry kit will serve up to 4 people. 

For this curry you will need:

Included in this curry kit is:

  • 4 chicken breasts, diced
  • 8 cloves of garlic, peeled
  • 30g root ginger, peeled
  • Juice of 1 lemon
  • 80g of butter
  • 250ml of full fat natural yoghurt
  • 2 fresh green chillies
  • 2 x 400g tin chopped tomatoes
  • 2 tablespoons of oil
  • 5 tablespoons of single cream
  • Wooden skewers
  • Water
  • 2 teaspoon salt
  • 1 teaspoon sugar

Spice Bag A -

  • Chilli Powder
  • Garam Masala

Spice Bag B -

  • Bay Leaf
  • Cloves
  • Green Cardomoms
  • Chilli Powder

Spice Bag C -

  • Fenugreek Leaves
  • Garam Masala
Method

1.Preheat the oven to 220C/ 450F or Gas Mark 7.
2.Puree 4 cloves of garlic and 10g of ginger together with the oil. Mix the pureed ingredients in a bowl together with the contents of Spice Bag ‘A’, 1 teaspoon of salt and the lemon juice. Then mix in the yoghurt.
3.Lightly score the chicken breast and dice and combine with the marinate mixture and leave for 20 minutes.
4.Soak the skewers in water to prevent them burning during cooking. After 20 mins drain the water and skewer the meat. Place the skewers in a tray together with any remaining marinade over the top. Place in the oven.
5.After 15 minutes remove the chicken from the skewers into a bowl. Strain the remaining marinade mixture from the tray through a fine sieve and place over the chicken.
6.For the sauce, empty the tinned tomatoes in a pan. Add the contents of Spice Bag ‘B’, 4 garlic cloves (crushed),
10g of ginger (bruised) with 150ml of water. Bring to the boil and simmer for 15 minutes.
7.Remove the cloves, cardamoms and bay leaf. Blend the remaining mixture in the pan and pass through a fine sieve. Return the mixture to a clean pan and simmer for 12 – 15 minutes.
8.When the sauce begins to thicken, add the chicken, strained marinade mixture and 150ml of water. Simmer for 5 minutes.
9.Slowly whisk in the butter a couple of pieces at a time and simmer for a further 10 minutes until the chicken is cooked through.
10.Add the remaining 10g of ginger (finely chopped), the contents of Spice Bag ‘C’, cream and sugar and salt to taste then simmer for a couple of minutes. Add the sliced green chillies and check for seasoning. Serve immediately.

Top Tip

For a slightly milder version of this dish, the green chillies can be omitted or more cream added.

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cardomom curry

Cardamom Curry

medium spice

Cardamoms are highly aromatic and this curry provides tantalising layers of flavours. The result is a rich curry with a depth of flavours from the unique blend of spices that gives a hot peppery taste. This curry kit will serve up to 4 people.

For this curry you will need:

Included in this curry kit is:

  • 4 chicken breasts, diced
  • 250ml of full-fat natural yoghurt
  • 1 teaspoon salt
  • fresh coriander leaves - chopped
  • Water
  • 3 tablespoons of veg or sunflower oil
  • 1x400g tin of chopped tomatoes

Spice Bag A -

  • Black Pepper
  • Green Cardamom Powder

Spice Bag B -

  • Chilli Powder
  • Coriander Powder
  • Turmeric Powder
Method
  1. Empty the contents of Spice Bag ‘A’ into a bowl and add a little water to form a paste.
  2. Heat the oil in the pan. Add the cardamom and pepper paste from step 1 and fry over a low heat for 3 minutes, stirring at all times to avoid the paste burning.
  3. Add the diced chicken breast and the contents of Spice Bag ‘B’ and sauté over a low heat for 10 minutes stirring all the time to prevent the mixture from sticking. Add a little water regularly to avoid the spices burning.
  4. Reduce the heat and add the tomatoes, yoghurt and salt to taste, continue to sauté for a further 5 minutes.
  5. Add 100ml of water, cover the pan and leave to simmer until the meat is tender and the sauce has reduced and thickened – be patient as this can take time.
  6. Sprinkle the finished dish with a handful of fresh coriander.
Top Tip

It is handy to keep a small jug of water next to you when you are cooking this recipe.

Alternative meats can be used instead of chicken although the cooking time will alter and more water may need to be added.

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jalfrezi

Chicken Jalfrezi

medium spice

A nicely spiced dish cooked with chicken in a tomato gravy that's finished with freshly cooked chunks of onions, peppers and tomatoes. The spices and flavours are lifted with the addition of lemon juice and fresh coriander

For this curry you will need:

Included in this curry kit is:

  • 4 green chillies, chopped
  • 2 red chillies, sliced if desired
  • 1 finely chopped onion
  • 1kg skinless chicken breasts, diced
  • 4 tbsp sunflower oil
  • 2 garlic cloves, peeled and chopped
  • 15g finely chopped ginger
  • 3 medium tomatoes, chopped
  • 200ml cold water
  • 4 tbsp natural yoghurt
  • 1 tbsp water
  • 1 medium onion, cut into 3cm chunks
  • 2 tomatoes, quartered
  • 20g butter
  • Juice of 1 lemon
  • 2 handfuls of chopped coriander
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 green pepper, deseeded and cut into 3cm chunks
  • 2 tsp corn flour (or your chosen thickening agent)

Spice Bag A -

  • Chilli Powder
  • Cumin Powder
  • Garam Masala
  • Turmeric Powder
Method

1.Heat 3 tablespoons of the oil in a large pan over a low to medium heat. Add the chopped onion and fry until softened.

2.Add the garlic, ginger, chopped chillies, chopped tomatoes and the contents of your Spice Bag the salt and sugar, then stir-fry for 3-4 minutes taking care not to let the spices burn.

3.Then add the diced chicken and cook for 5 minutes, turning the chicken regularly ensuring that it is coated in the spices. Pour over the 200ml of water, stir in the yoghurt and reduce the heat slightly so that the sauce simmers. Continue cooking, stirring occasionally, until the sauce has reduced by about a third and the chicken is cooked.

4.Mix the cornflour with the tablespoon of water to form a smooth paste and stir the cornflour mixture into the curry and leave to simmer until the sauce thickens, stirring frequently.

5.Whilst the sauce is simmering, heat the remaining tablespoon of oil in a clean pan and stir-fry the onion and green pepper over a medium to high heat for 3-4 minutes until lightly browned. Add the quartered tomatoes and fry for 2-3 minutes more, stirring until the vegetables are just tender. Add the butter and the lemon juice to the pan.

6.Reduce the heat of the curry and add the hotstir-fried vegetables and combine gently with the curry. Add the chopped coriander, sliced red chillies and serve immediately.

Top Tip

The heat in this dish can be controlled by the amount and type of chillies used

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korma

Chicken Korma

medium spice

This curry provides a light fragrant dish with layers of moderately spicy flavours which is hotter than the average Korma! This curry kit will serve up to 4 people.

For this curry you will need:

Included in this curry kit is:

  • 4 chicken breasts
  • 150ml full-fat natural yoghurt
  • 3 tablespoons of oil
  • 2 garlic cloves
  • 2 medium onions
  • 4 green chillies
  • 200ml of chicken stock
  • fresh coriander leaves
  • 1 teaspoon salt
  • 150ml water

Spice Bag A -

  • Cloves
  • Cinnamon Stick
  • Green Cardamoms
  • Turmeric Powder
  • Ginger Powder
  • Black Pepper Powder
Method

1.Crush 2 cloves of garlic and place in 150ml of water to obtain a garlic infusion

2.Dice the chicken breast

3.Puree the onions and green chillies. Heat the oil and fry the pureed mixture on a medium heat for 10-15 minutes. Add the contents of your Spice Bag followed by the chicken,  garlic infusion and yoghurt. Simmer for 10 minutes with a lid on the pan.

4.Add the chicken stock & salt (now is a good time to remove the cloves, cardamoms and cinnamon stick from the curry). Simmer over a gentle heat until the chicken is cooked and the required consistency of gravy is achieved.

5.Before serving, sprinkle with the coriander leaves.

Top Tip

If this curry is too spicy more yoghurt can be added to the finished dish. The heat in this dish can be controlled by the amount and type of chillies used.

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madras

Chicken Madras

medium hot spice

This madras curry has a fairly hot sauce that is reddish in colour which comes from the red chillies and turmeric and a slightly sweet and sour taste that comes from the tomato and lemon juice.   More chillies can be added if you want that extra heat!  

For this curry you will need:

Included in this curry kit is:

  • 4 tbsp vegetable oil
  • 3 red chillies
  • 4 garlic cloves, peeled
  • 20g fresh root ginger, peeled
  • 2 large onions, sliced
  • 400g tin chopped tomatoes
  • 100ml chicken stock
  • Juice of 1 lemon
  • 800g chicken breast, diced
  • salt
  • handful of fresh coriander-leaves, chopped (optional)

Spice Bag A -

  • Black Cardamoms
  • Black Pepper
  • Cinnamon Stick
  • Clove Powder
  • Coriander Powder
  • Cumin Powder
  • Curry Leaves
  • Fennel Powder
  • Fenugreek Leaves
  • Turmeric Powder
  • Chilli Powder
Method

1.* Blend the chilli, garlic and ginger in a food processor to a paste,  adding a little water if necessary.

2.  In a pan, add the oil and fry the onions on a medium heat for 5 minutes, or until softened and starting to colour.

3. Add the (*step 1) chilli, garlie and ginger paste with the contents of your Spice Bag together with a little water to avoid the spices sticking. Stir well and cook for 2 minutes.

4. Blend the chopped tomatoes in a food processor and add to the pan together with the diced chicken, lemon juice, chicken stock and season with salt.

5. Continue to cook until the curry has reduced to your desired consistency and the chicken is cooked through. Remove the cardamoms and and cinnamon stick and serve with the fresh coriander leaves if desired.

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chicken makhani

Chicken Makhani

mild spice level

This recipe requires some preparation the day before and marinating overnight. This creamy curry has a mildly spicy undertone which will leave you wanting more! This curry kit will serve up to 4 people.

For this curry you will need:

Included in this curry kit is:

Marinade
Sauce
  • 150ml full-fat natural yoghurt
  • 20g root ginger
  • 4 garlic cloves
  • 4 chicken breasts, diced
  • juice of ½ a lemon
  • 2 tablespoons veg or sunflower oil
  • 1 tablespoon olive oil
  • 20g butter, softened
  • Salt
  • 50g butter
  • 1x400g tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 150ml single cream
  • 20g root ginger, grated
  • 3 garlic cloves, grated
  • 1-2 green chillies
  • 1 teaspoon honey
  • 150ml water
  • Salt

Spice Bag A -

  • Chilli Powder
  • Coriander Powder
  • Cumin
  • Garam Masala

Spice Bag B -

  • Chilli Powder
  • Garam Masala
Method

1.For the marinade, puree the ginger and garlic together with vegetable or sunflower oil and the olive oil to form a paste. Combine in a bowl with the softened butter, lemon juice, the contents of Spice Bag ‘A’ ½ teaspoon of salt and the yoghurt. Add the diced chicken, cover and then refrigerate overnight.

2.For the sauce, melt the butter and add the garlic, ginger and chillies and fry over a medium heat for 5 minutes, stirring regularly to avoid burning the ingredients.

3.Add the chopped tomatoes, tomato paste, the contents of Spice Bag ‘B’ ½ teaspoon of salt and the water. Bring the pan to the boil and then reduce the heat and simmer for 10 minutes. Add the honey to the sauce.

4.Preheat the grill to the highest setting and line the grill pan with foil. Lay the marinated chicken and any remaining marinade on the prepared grill and cook on all sides until coloured.

5.Add the grilled chicken and residue to the curry sauce and simmer on a low heat until the chicken is cooked. Add the cream and cook for a further

5 minutes and serve immediately. As an alternative, step 4 can be replaced by frying the chicken in a hot dry pan and then adding to the sauce in step 5.

Top Tip

The heat in this dish can be controlled by the amount and type of chillies used.

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chicken tikka masala

Chicken Tikka Masala

medium spice

This chicken tikka masala is simple to prepare and is a tasty twist on the British classic with a creamy, mildly spicy taste. The chicken should be marinated for at least 4 hours and the dish will serve up to 4 people.

For this curry you will need:

Included in this curry kit is:

Marinade
Masala Sauce
  • 2 garlic gloves, grated
  • 20g fresh ginger - grated
  • 4 chicken breasts, diced
  • Salt
  • Wooden skewers
  • 200ml full-fat natural yoghurt
  • 3 medium onions, chopped
  • 3 tablespoons of veg or sunflower oil
  • 4 garlic gloves, crushed
  • 25g fresh ginger, peeled and grated
  • 400ml cold water
  • 3 tablespoons tomato puree
  • 75ml single cream
  • 1 tea spoon Salt
  • 2 tea spoon Sugar

Spice Bag A- 

  • Black Pepper
  • Chilli Powder
  • Cinnamon Powder
  • Clove Powder
  • Coriander Powder
  • Cumin Powder
  • Ground Fenugreek
  • Paprika
  • Turmeric Powder

Spice Bag B- 

  • As Spice bag A
Method

1.For the marinade, empty the contents of Spice Bag ‘A’ and 1 teaspoon of salt into a mixing bowl together with the garlic, ginger and yoghurt and combine. Add the diced chicken, cover and leave in the fridge for at least 4 hours or ideally overnight.

2.For the masala sauce, heat the oil in a pan and add the onions, garlic and ginger. Cook on a low heat for 10 minutes, stirring occasionally. Increase the heat slightly and stir in the contents of Spice Bag ‘B’. Fry for 3 minutes stirring regularly to avoid the spices sticking (add a small amount of water if they do).

3.Stir in the tomato puree, the salt and sugar to taste and fry for 3 minutes stirring constantly. Add the water and bring to a simmer and cook for a further 5 minutes. Addthe cream and cook for a further 30 seconds. Remove from the heat and blend until thesauce is smooth. Cover and set aside.

4.Pre-heat the grill to its hottest setting. Thread the chicken pieces onto skewers and cover with a little oil to prevent them sticking. Place the skewers on a grill pan lined with foil and place the tray under the grill on the highest shelf. Cook the chicken for 5minutes before turning the skewers and cook the chicken on the other side for a further 5 minutes.

5.While the chicken is grilling, empty the masala sauce into a pan and bring to gentle simmer and cook for 5 minutes. Remove the chicken from the skewers and combine them with the masala sauce Continue to cook until the chicken is cooked through and serve immediately. 

Top Tip

Instead of placing the chicken on skewers, it can be placed on a foil lined grill pan and cooked turning regularly.

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chickpea curry

Chickpea Curry

medium spice

This curry is simple to make and can be prepared in a short time. Its tantalising layers of flavours result in a rich curry with a depth of flavours from the unique blend of spices giving a tangy fresh taste. Chickpea curry is delicious served with warm naan bread as an alternative to basmati rice. This curry kit will serve up to 6 people.

For this curry you will need:

Included in this curry kit is:

  • 2 x 400g tin of chickpeas
  • 2 large onions
  • 20g fresh root ginger
  • 1 x 400g tin of chopped tomatoes
  • 3 cloves garlic
  • 1 tablespoon of tomato puree
  • 1 teaspoon salt
  • 1 teaspoon of brown sugar
  • 3 tablespoons of vegetable or sunflower oil
  • A handful of fresh coriander leaves, finely chopped

Spice Bag A -

  • Black Pepper
  • Coriander Powder
  • Garam Masala
  • Mango Powder
  • Turmeric Powder
  • Chilli Powder
Method

1.Puree the onions, garlic and ginger. Drain the chickpeas. Heat the oil in the pan and add the pureed ingredients together with the chickpeas and sauté gently for 12-15 minutes.

2.Add the contents of your Spice Bag to the pan and sauté for 1 minute stirring continuously, adding a little water if the mixture starts to stick.

3.Add the tinned tomatoes and the tomato puree and sauté for a further 5 minutes.

4.Stir in the salt and brown sugar. Leave the mixture to cook for a further 10 minutes or until the desired consistency is achieved. Taste for seasoning. Add the coriander leaves before serving.

Top Tip

The chickpeas can be substituted with vegetables of your choice. Just add water to the curry in step 4 to allow the vegetables to cook.

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fragrant beef

Fragrant Beef Curry

medium spice

This dish adds hot and spicy flavours to the beef giving it a sharp and pungent freshness with aromatic with fresh flavours. This curry can be cooked 3 ways with the option of finishing with either coconut milk or chopped tomatoes and is ideal for slow cooking.

For this curry you will need:

Included in this curry kit is:

  • 2 tablespoons oil
  • 800g diced beef
  • 1 medium onion, finely sliced
  • 3 green chillies, chopped
  • 6 garlic cloves, grated
  • 20g fresh ginger, grated
  • 1 tablespoon tomato puree
  • ½ cup warm water
  • Salt
  • Option 1 - 1 x 400g tin coconut milk or
  • Option 2 1 x 400g tin chopped tomatoes
  • A large handful of fresh coriander leaves, chopped

Spice Bag A -

  • Curry Leaves

Spice Bag B -

  • Cayenne Powder
  • Chilli Powder
  • Coriander Powder
  • Garam Masala
  • Turmeric Powder

Spice Bag C -

  • Cinnamon Stick
  • Star Anise
  • Garni Bag
Method

1.In a pan, heat the oil on a medium heat. Add the onion and the contents of Spice Bag ‘A’ and cook over moderate heat until the onions are lightly coloured, about 10 minutes.

2.Add the grated garlic and ginger and cook for 1 minute. Dissolve the tomato puree in ½ cup of warm water and add to the pan together with the contents of Spice Bag ‘B’ the salt and the chopped chillies.

3.Place the contents of Spice Bag ‘C’ in the bouquet garni bag and place in the pan and stir until all the ingredients are combined.

4. Add the beef and again stir until the meat is coated with spices. At this point, the curry can be transferred and cooked in a slow cooker, cooked on the hob on a low heat with the pan covered until the meat is tender (about 1 hour and 30 minutes) or transferred to a suitable dish and cooked in the oven.

5.If the curry has been cooked in the oven or slow cooker, transfer to a pan and return it to the hob. If the curry has been cooked on the hob, leave the curry in the pan.

6.Remove and discard the bouquet garni bag. Add either the tin of coconut milk or chopped tomatoes together with the chopped coriander leaves. Leave the curry to cook for about another 10 minutes or until the gravy has reduced and thickened to the desired consistency.

Top Tip

The heat in this dish can be controlled by the amount and type of chillies used.

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freedom curry

Freedom Curry

medium spice

This curry kit is simple to make but packs plenty of flavour in the spicy tomato sauce. It gives you the option to produce a delicious curry using meat, fish or vegetables of your choice and is the ideal served with basmati rice. This curry kit will serve 4 people.

For this curry you will need:

Included in this curry kit is:

  • Lamb/ fish/ or 450g diced veg
  • 1 large onion, chopped
  • 4 cloves of garlic, chopped
  • 20g root ginger, chopped
  • 1x400g tin of chopped tomatoes
  • Water 3 tablespoons of veg or sunflower oil
  • 1 teaspoon salt
  • Fresh coriander leaves

Spice Bag A -

  • Coriander Powder
  • Chilli Powder
  • Cumin Powder
  • Garam Masala
  • Paprika
  • Turmeric Powder
Method

1.Heat the oil in a pan. Add the chopped onions and fry gently for 20 minutes.

2.Add the garlic and ginger and fry for a further 1 minute.

3.Add the contents of your Spice Bag to the pan and sauté for a further 1 minute,adding a little water if the mixture starts to stick followed by 150ml ofwater and allow the spices to cook for 10 minutes, stirring occasionally.

4.Add the tomatoes and salt, themeat, sh or vegetables of your choice to the pan together with an extra 350ml of water for chicken, 600ml for lamb, 250ml for fish or 500ml for the vegetables. Cook until the ingredients are cooked and the desired consistency of the sauce is achieved. Sprinkle with the coriander leaves before serving. In step 4, you can add the water a little at a time to achieve your preferred consistency of gravy but ensure the curry doesn’t stick.

Top Tip

In step 5, you can add the water a little at a time to achieve your preferred consistency of gravy but ensure the curry doesn’t stick.

If this curry is too hot, add some yoghurt at the end of the cooking process to reduce some of the heat.

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goa fish curry

Goa Fish Curry

Can use Crab
mild spice level

An aromatic fish curry that is quick and simple to make. The blend of spices and coconut milk gives an intense flavour which compliments the tenderness of the fresh fish or the crab.

For this curry you will need:

Included in this curry kit is:

  • 500g firm white fish fillets or salmon, skin removed and flesh cut into chunks about 3cm2 or 500g of cooked crab meat (claws optional)
  • 4 garlic cloves, grated
  • 20g fresh root ginger, grated
  • 4 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 1 x 400ml coconut milk  
  • Handful of chopped coriander (optional)
  • 1 Teaspoon salt
  • Juice of ½ to 1 lime depending on taste
  • Tablespoon brown sugar
  • 4 green split chillies include in the sauce
  • 3 tbsp tomato puree dissolved in 250ml of water
  • 1 green chilli, sliced to garnish

Spice Bag A -

  • Garam Masala
  • Coriander Powder
  • Cumin Powder
  • Turmeric Powder
  • Smoked Paprika
  • Mango Powder
Method

1.*Combine the contents of your Spice Bag, 1 teaspoon of salt and the brown sugar with a little water to make a paste and add the grated garlic and ginger.

2.Heat the oil in a sauté pan over a medium heat, then add the chopped onion and fry for about 10 minutes until soft and golden.

3.Stir in the spice paste (*step 1) and cook for 5 minutes, stirring frequently and adding a little water if needed to avoid the spices sticking. Then add the dissolved tomato puree and water and cook for a further 5 minutes.

4. Add the coconut milk, 4 split chillies and bring to just under the boil.Immediately turn down the heat and simmer for about 25 minutes, until the sauce has thickened or until you have achieved the desired consistency.

5.If using fish, add it to the sauce and simmer gently until the fish is cooked through about 5 to 8 minutes (depending on the type and size of the fish). If using crab, this only needs to be added at the last minute for a short time to warm through.

6.Add the lime juice, coriander, fresh sliced chilli and serve.

Top Tip

The heat in this dish can be controlled by the amount and type of chillies used

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rogan josh

Lamb Rogan Josh

hot spice

This dish is aromatic with a distinctive spicy flavour served in a deeply rich red sauce with tender pieces of lamb. This recipe will serve 4 people.

For this curry you will need:

Included in this curry kit is:

  • 700g stewing lamb
  • 4 cloves garlic, chopped
  • 2 medium onions, chopped
  • 150ml of full-fat natural yoghurt
  • 3 tablespoon of veg or sunflower oil
  • Salt
  • 1x400g tin of chopped tomatoes
  • Water

Spice Bag A -

  • Chilli Powder
  • Bay Leaves
  • Black Cardamoms
  • Cloves
  • Green Cardamoms
  • Mace
  • Coriander Powder
  • Fennel Powder
  • Ginger Powder
  • Turmeric
Method

1. Boil the lamb with the garlic and ½ teaspoon of salt in 1.5 litres of water for 20 minutes. Remove the meat and set aside. Skim off any scum and reserve the cooking liquor.

2. Whisk the yoghurt and set aside

3. Heat the oil in a pan and add the chopped onions and gently fry for about 15 minutes or until lightly browned.

4. Add the contents of your Spice Bag and fry for 2 minutes adding a splash of water to the pan if it begins to stick, then add the meat and sauté for a further 5 minutes.

5. Lower the heat and add the tinned tomatoes and the yoghurt. Stir well and cook for a few minutes.

6. Add 1 teaspoon of salt together with 500ml of the reserved cooking liquor from step 1. Cook until the meat is tender adding more cooking liquor if required to achieve the desired gravy.

7. Before serving, remove the cloves, bay leaves, cardamoms and mace.

Top Tip

Chicken can be used as an alternative to the lamb in this dish. If the dish is too hot try cooling with extra yoghurt.

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masala dal

Masala Dal

medium-mild spice

This dal has a rich spicy flavour and is a good source of protein and fibre. This tasty dish goes just as well with hot chapattis or naan bread as it does with plain boiled rice.

For this curry you will need:

Included in this curry kit is:

  • 2 cups approx. 500g split lentils yellow or red – washed
  • 4 cloves of peeled garlic
  • 1 x 400g tin chopped tomatoes
  • 20g fresh root ginger
  • Salt
  • 30g butter
  • 2 tablespoons of veg or sunflower oil
  • Juice of 1/2 a lemon
  • 1 large onion, finely chopped
  • Water
  • *1-2 green chilies, finely sliced (optional)
  • Handful fresh coriander leaves, chopped

Spice Bag A -

  • Chilli Powder
  • Turmeric Powder

Spice Bag B-

  • Chilli Powder
  • Coriander Powder
  • Cumin Powder
  • Garam masala
  • Turmeric Powder
  • Curry Leaves
Method

1.Add water to a pan accordingly to the instructions on the lentil packets. Add the contents of Spice Bag ‘A’ and 1 teaspoon of salt, bring to the boil. Add the washed lentils and return the contents to the boil. Continue to cook according to the instructions on the packet. When cooked, drain and set aside.

2.Heat the cooking oil in a pan on a medium heat. Add the onion and fry for approximately 10 minutes or until translucent.

3.Make a paste with the garlic and ginger in a blender. Add the tomatoes together with the ginger and garlic paste to the pan and cook on a medium heat for 10 minutes. (*Blend the fresh chillies if you have chosen to use them – optional).

4.Add the contents of Spice Bag ‘B’, mix well and cook for a further 10 minutes.

5.Add the cooked lentils to the masala and mix to blend well and cook for 10 minutes on a medium heat. Stir occasionally, adding a little water if required to avoid the dal sticking.

6.Garnish with chopped coriander leaves and lemon juice and serve immediately.

Top Tip

*The use of the fresh chillies will increase the heat of the dish and is an optional step*

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prawn curry

Hot & Sour Prawn Curry

medium hot spice

This prawn curry balances a sweet, hot tomato sauce lifted with the freshness of lemon juice and coriander leaves.

For this curry you will need:

Included in this curry kit is:

  • 5 green chillies
  • 400g prawns (or more as desired)
  • 4 garlic cloves
  • 2 teaspoons of dark brown sugar
  • 2 onions, chopped
  • 1 x 400g tin chopped tomatoes
  • Juice of ½ a lemon
  • ½ cup of chopped coriander leaves
  • ¾ cup of water
  • 2 tablespoons tomato puree
  • Salt
  • 2 tablespoons of veg or sunflower oil

 

Spice Bag A -

  • Cumin Seeds
  • Mango Powder
  • Chilli Powder
  • Coriander Powder
  • Cumin Powder
  • Garam Masala
  • Turmeric Powder
  • Curry Leaves

 

Method

1.Grind the green chillies and the garlic cloves with a little water to form a paste.

2.Heat the oil in a pan. Add the chopped onions and fry gently for 15 minutes until softened but not coloured. Stir in the chilli and garlic paste from step 1 and stir for 2 minutes.

3.Stir in the contents of your Spice Bag and fry for 2 minutes, adding a little water if required to prevent the spices sticking stirring constantly. Add the chopped tomatoes and tomato puree and sauté for 5 minutes, stirring occasionally.

5.Add the dark brown sugar, the coriander leaves and 1 teaspoon of salt together with ¾ cup of water. Bring to the boil and simmer for approximately 5 minutes or until the sauce has thickened.

6.Combine with the prawns and continue to heat until the prawns are cooked through. Squeeze the lemon juice into the sauce and serve.

Top Tip

The heat in this dish can be controlled by the amount and type of chillies used.

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red hot chicken

Red Hot Chicken

very hot spice

This is a fiery curry in a rich tomato sauce that has a depth of flavour with plenty of heat - this is definitely for hot curry lovers and not for the faint hearted. This is already a hot curry so only use the Dare Bag if you dare!

For this curry you will need:

Included in this curry kit is:

  • 1kg of chicken pieces or diced chicken breasts
  • 6 cloves of garlic, peeled
  • 20g of fresh ginger, peeled
  • 2 red chillies
  • 1 tablespoon of tomato puree
  • 2 onions, chopped
  • 500ml water or chicken stock
  • Water
  • 200g of tinned chopped tomatoes
  • 1 teaspoon salt
  • 4 tablespoons of veg or sunflower oil
  • 1 teaspoon of cider vinegar or the juice of half a lemon

Spice Bag A -

  • Cumin Seeds
  • Chilli Powder

Spice Bag B -

  • Coriander Powder
  • Turmeric Powder
  • Garam Masala

Dare Bag  – only add this bag if you dare!

  • Black Pepper
  • Chilli Powder
Method

1.*Puree the garlic, ginger, tinned tomatoes, tomato puree and the chillies in a blender.

2.Heat the oil in a pan and add the chopped onions and fry until lightly coloured. Stir the contents of ‘Spice Bag A’ into the onions. At this point, you can add the contents of the ‘Dare Bag – marked C’ but only if you want a hotter curry! Then add 75ml of water.

3.Bring to the boil. Then add the contents of ‘Spice Bag B’ adding a little water to prevent the spices from sticking, and sauté for a further 1 minute adding the chicken together with the salt and fry for 5 minutes, again, adding a little water to prevent the spices from sticking.

4.Add the *blended tomato mixture to the pan. After 3 minutes add the water or chicken stock and leave to cook. When the curry is cooked and has reduced to the desired consistency, add the vinegar or lemon juice and cook for a further 1 minute and serve immediately

Method

The heat in this dish can be controlled by the amount and type of chillies used.

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