Green Cuisine Hot Curry Powder 50g
Hot Curry Powder
Green Cuisine Hot Curry Powder - Ground Indian Spices, ideal for anyone who wants to create restaurant quality dishes at home, it makes an authentic Indian curry using the finest ingredients.
Curry Powder is an all-in-one spice mixture made by the to recreate culinary flavours encountered in India during colonial times. Many varieties are now available which are ideal for everyday cooking and for making recipes such as coronation chicken or spicing up a soup. A hot curry powder is a madras curry contains more chilli for those who prefer greater heat.
TIP: Fry the powder in oil prior to putting it in with the rest of your curry ingredients.
Contains: coriander, cumin, ginger, fennel, cloves, fenugreek, turmeric, chilli and pepper.
Hot Chicken Curry (Serves 6)
3 onions, chopped
3 red chile peppers, stemmed and seeded
4cm fresh ginger, grated
3 cloves garlic
1 pinch salt and ground black pepper to taste
1 tablespoon vegetable oil
1/4 cup of Madras curry powder
6 skinless, boneless chicken breasts, cut into large chunks
400g tin of chopped tomatoes (alternatively use 6 fresh medium tomatoes plus 230ml of water)
1/2 tablespoon of water, or as needed to have a sauce consistency
3/4 cup chopped cilantro, or to taste
Step 1 Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
Step 2 Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
Step 3 Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
Step 4 Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.
For a change substitute the chicken with 500g of beef or seafood. For a vegetarian curry use 500g of any vegetables.
Serve with steaming hot rice or hot naan bread plus a mango chutney, mango pickle or lime pickle.