Kit Contains:

Tyga Masala No. 5 Ginger & Garlic Paste Methi / Fenugreek sachet Tyga Masala No. 2 Tyga Masala No. 14

You will need to buy: 3 onions 1 green bell pepper 1 bunch coriander 3 tbsp vegetable oil/ rape seed oil/olive oil 1 tsp salt 1 tbsp tomato puree 240g Green Beans 1 tin Black Beans 400g 300g rice

Prep:

1. Finely dice 1 onion.
2. Cut the other 1 onion into 8ths (wedges)
3. Slice the pepper into similar sized wedges as the onion.
4. Finely chop the coriander stalks and leaves, keeping them separate.
5. If you dislike whole spices, grind 5 x clove and 5 x cardamom from Tyga Masala No. 5 in a pestle and mortar.
6. Trim and cut beans into bitesize pieces.

Cook:

1. Heat oil in a large frying pan over a high heat and add the onions, Ginger & Garlic Paste, Curry Leaves, tomatoes and salt. Fry for 5 minutes, stirring continuously.
2. Transfer to medium heat then add Tyga Masala No. 2, ground black pepper, Tyga Masala No. 27, (1 tsp for mild, 2 tsp for medium and 3 tsp for hot). Fry for 3 minutes then add 200ml water. Bring to the boil and simmer for 3 minutes stirring continuously.
3. Add the chicken, stir well and cover the pan with a lid. Cook for 10 minutes or until chicken is cooked through, stirring occasionally.
4. Add Tyga Masala No. 11 and reduce the sauce over a high heat until nearly all the liquid has gone.
5. Transfer to a medium heat and add 200 ml coconut milk and stir through for 2 minutes. Sprinkle with coriander.

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). Powder). Tyga Masala No. 5: (Cardamom Whole, Clove Whole). Tyga Masala No.14: Garlic powder, Chilli Powder, Chilli Flakes. Methi leaves. Kashmiri Chilli