Madras Curry Paste
Recipe Inspiration: Chennai
Information: Spicy curry with tamarind, coconut and curry leaves.
Can be used for: Lamb, Chicken or Vegetables
Best accompanied with: Plain Rice and / or Malabar Paratha
Madras Curry
£3.00Price
1. Saute 250g of diced chicken / lamb with the entire contents of this pack for 2 minutes. 2. Add 300ml of water (400ml if cooking lamb) and cook until the curry becomes thick and the chicken / lamb is cooked through.
Mighty Tips: - Marinate the meat with the entire contents of this pack for 15-30 minutes before cooking. - Use meat on the bone for authentic flavour. - This spice mix can also be used for curried lamb shanks. - Chickpeas, soya or vegetables can be used instead of meat.