Recipes

We’d love you to try our authentic recipes!

What you’ll need.

  • 500-750g meat of your choice cubed
  • 2 medium white onions (roughly sliced)
  • 3-4 large tomatoes
  • 3-4 cloves of garlic (finely sliced)
  • 5g fresh ginger (approx one inch-finely sliced)
  • 2 whole green chillies -optional (finely sliced)
  • Half tsp. salt
  • 100 mls sunflower oil
  • Fresh coriander
  • Tin of chickpeas

Cooking Method

Bring 300ml water to the boil in a large frying pan or wok. Using a pestle and mortar break down your garlic and ginger to a pulp then add to pan along with your sliced onions and salt.

Put your lid on and cook on a high heat until your onions are soft but do not let dry out. Keep checking and add a splash more boiling water if required. (approx 15 mins)

Add your chopped tomatoes and chillies (if using) and cook until the tomatoes are soft. Mash down as they cook ( approx. 15 mins) Check regularly.

Now add your packet of mix and stir well. Pour in 50ml of your oil and cook over a high heat for 2-3 mins until you achieve a thick paste consistency.

Add your meat and stir well. Cook for a further 10 mins.then add another 50ml of oil. Continue to cook on a med-low heat until the oil separates. Average cooking time will vary according to which meat you have chosen. Eg. Chicken 40mins – lamb/beef and hour and a half.

KEEP CHECKING YOUR CURRY THROUGHOUT stirring well. KEEP YOUR LID ON DURING THIS TIME. You may need to add a touch more boiling water if required.

Finally near the end of cooking time remove lid add your chickpeas and fresh coriander to taste. Cook for a further few minutes….. Ready!

Serve with our naan breads, rice and minted yoghurt.

Enjo

What you’ll need.

  • 500-750g chicken breast cubed
  • 2 medium white onions (roughly sliced)
  • 3 -4 cloves of garlic (finely sliced)
  • 5g fresh ginger (approx one inch-finely sliced)
  • Half tsp. salt
  • 300mls double cream
  • 200mls chicken stock
  • Flaked almonds and fresh coriander to garnish(optional)
  • 2 x fresh green chillies (only if you want it a little hotter) finely chopped

Cooking Method

Bring 300ml water to the boil in a large frying pan or wok. Using a pestle and mortar break down you garlic and ginger to a pulp then add to pan along with your sliced onions and salt.

Put your lid on and cook on a high heat until your onions are soft. Keep checking and add a splash more boiling water if required. (approx 15 mins)

After this time your onions should of absorbed most of the water – now add your 200mls chicken stock to the pan along with your Korma spice mix. Stir well.

Add you chopped meat, replace lid and cook on a high heat for 15-20 mins. checking and stirring throughout. Add your cream and continue to cook for a further 15mins. again checking and stirring until you achieve a lovely creamy consistency…… Ready!

Serve garnished with flaked almonds and fresh coriander (optional)

Enjoy!

 

What you’ll need:
  • 500-750g chicken breast cubed
  • 2 medium white onions (roughly sliced
  • 3-4 large tomatoes quartered
  • 3-4 cloves of garlic (finely sliced)
  • 5g fresh ginger (approx one inch-finely sliced)
  • Half tsp. salt
  • 100 mls sunflower oil
  • Natural yoghurt – (you will need 4 dst.spns)
  • Fresh coriander (optional)

Cooking Method

Bring 300ml water to the boil in a large frying pan or wok. Using a pestle and mortar break down your garlic and ginger to a pulp then add to pan along with your sliced onions and salt.

Put your lid on and cook on a high heat until your onions are soft but do not let dry out. Keep checking and add a splash more boiling water if required. (approx 15 mins)

Add your chopped tomatoes and cook until the tomatoes are soft. Mash down as they cook ( approx. 15 mins) Check regularly.

Now add your packet of masala mix and stir well. Pour in 50mls of your oil and cook over a high heat for 2-3 mins until you achieve a thick paste consistency.

Add your meat and stir well. Cook for 10 mins.then add another 50mls of oil. Continue to cook on a medium heat for 40 mins

KEEP CHECKING AND STIRRING THROUGHOUT. KEEP YOUR LID ON DURING THIS TIME.

10 mins before cooking time ends add your natural yoghurt. Stir well…….Garnish with coriander……..Ready!

Serve with our naan breads and rice. Enjoy!

Shopping List

  • 500-750g Chicken breast cubed
  • 2 medium white onions (roughly sliced)
  • 3-4 Large tomatoes quartered
  • 3-4 cloves of garlic (finely sliced)
  • 5g fresh ginger (approx one inch-finely sliced)
  • Half tsp. salt
  • 250g salted butter
  • Fresh coriander (optional)

Cooking Method

Bring 300ml water to the boil in a large frying pan or wok. Using a pestle and mortar break down your garlic and ginger to a pulp then add to pan along with your sliced onions and salt.

Put your lid on and cook on a high heat until your onions are soft but do not let dry out. Keep checking and add a splash more boiling water if required. (approx 15 mins)

Add your chopped tomatoes and cook until the tomatoes are soft. Mash down as they cook ( approx. 15 mins) Check regularly.

Now add your mix and stir well. Add half of your butter and stir well. Cook over a high heat for 2-3 mins until you achieve a thick paste consistency.

Add your meat and cook for 10 mins, then add the remainder or your butter. Continue to cook on a med heat for 40 mins

KEEP CHECKING AND STIRRING THROUGHOUT. KEEP YOUR LID ON DURING THIS TIME…….Garnish with coriander……..Ready!

Serve with our naan breads and rice and yoghurt dip…Enjoy!

 

Empty the contents of your packet into a medium bowl. Add the following and mix well.

  • 50mls oil
  • 1 heaped desert spoon of natural yoghurt
  • A splash of lemon juice and a splash of vinegar

Now In a large mixing bowl place your chicken pieces and coat well with the mixture making sure all of your chicken in smothered in it!  Cover and leave to marinade for at least half an hour. The longer the better! Place your pieces on a non stick baking tray or shallow roasting tin uncovered and cook at 180 degrees or gas mark 4 for 40 minutes………Ready!…. Enjoy

‘Spicess’ minted yoghurt dip – Serves 4

  • Four heaped desert spoons of natural yoghurt
  • add 1 tsp mint sauce,
  • splash of lemon juice
  • 1/2 tsp of your ‘spicess’ mix for yoghurt.

Stir well. Ready to dip into!

You can add some finely diced cucumber, tomatoes or onions if you wanted to.