Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No 5 Coconut powder Kashmiri Chilli

You will need to buy: 2 Onions - 600g Skinless chicken breasts - 3 tbsp Vegetable oil / rapeseed oil / olive oil 1 tsp Salt - 1 tbs Tomato puree - 1 tsp Honey 30g Butter - 150ml Single cream or - coconut milk - 300g Rice

Prep:

1. Finely dice the onions.
2. Chop the chicken breasts into bite size chunks.
3. If you dislike whole spices, grind 5 cardamom pods and 5 cloves from Tyga Masala No. 5 in a pestle and mortar.

Cook:

1. Heat the oil in a frying pan over a high heat and add the Ginger & Garlic Paste, the onions, the whole or ground pods and cloves from Tyga Masala No. 5 and salt. Stir continuously, for 2 minutes or until the onions are soft.
2. Add Tyga Masala No. 2 and 1tbs of tomato puree. If you like some extra heat add Kashmiri Chilli (1/2 tsp for mild, 1 tsp for medium and 2 tsp for hot). Stir for 2 minutes.
3. Add 200ml water, cover the pan with a lid and cook for 3 minutes.
4. Add the chicken and stir before placing the lid back on and cooking for a further 10 minutes.
5. Add the honey, Coconut Powder, butter and cream (or coconut milk *). Cover, turn down heat to low and cook for 6 minutes or until the chicken is cooked through.

Vegetarian: Mixed Vegetables Prep

1. As recipe
2. Chop vegetables into small chunks.
3. As recipe Cook
4. As recipe
5. As recipe
6. As recipe
7. Add chopped carrots, cauliflower, potato simmer for 10 mins.
8. As recipe.

Switch it up: Try using prawns. Add prawns at step 5.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No.2: (Garam Masala , Coriander, Cumin & Turmeric). Tyga Masala No.5: (whole cloves, whole cardamom). Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodium Caseinate, Sodium Phosphates: E339). Kashmiri Chilli.