Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 26 Tyga Masala No. 23 Tyga Masala No. 5 (use only 6 x Cardamoms) Tyga Masala No. 7 Kashmiri Chilli

You will need to buy: 1tsp Salt 3 tbs Vegetable oil/Rapseed Oil 600g Chicken 2 Large Onions (250g) 1 Handful of Coriander 2 Sprigs of Mint 1 or 2 Green Chillies (optional) 100ml coconut milk

Prep:

1. Finely dice the onions.
2. Chop the chicken into bite size chunks.
3. Grind the cardamom pods if you don't want them left whole.
4. Blend in a liquidizer: coriander, mint, chillies and 100ml water.

Cook:

1. In a casserole dish or frying pan with a lid, heat 3tbs oil. Add the onions, ginger and garlic paste, 6 x cardamom pods and 1tsp salt. Cook for 4-5 minutes stirring continuously until the onions are soft.
2. Add Tyga Masala No. 26, Tyga Masala No. 23, Tyga Masala No. 7 and Kashmiri Chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) mix well and cook for 1 minute stirring continuously.
3. Add the blended coriander mix and 200ml water and simmer for 5 minutes.
4. Add the chicken, mix well, bring to the boil and cover and simmer for around 10-15 minutes or until the chicken is cooked.
5. Stir and heat through the coconut milk for 2 mins and serve.

VEGETARIAN Green Bean & Cauliflower Hariyali Prep

1. Finely dice the onions.
2. Peel and slice 2 carrots diagonally.
3. Slice 150g beans and break 1/2 cauliflower into small florets.
4. Grind the cardamom pods if you don't want them left whole.
5. Blend in a liquidizer: coriander, mint, chillies and 100ml water. Cook
6. In a casserole dish or frying pan with a lid, heat 3tbs oil. Add the onions, ginger and garlic paste, 6 x cardamom pods and 1tsp salt. Cook for 4-5 minutes stirring continuously until the onions are soft.
7. Add Tyga Masala No. 7, Tyga Masala No. 23 and Kashmiri chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) mix well and cook for 1 minute stirring continuously.
8. Add the blended coriander mix and 200ml water and simmer for 5 minutes.
9. Add the vegetables, mix well, bring to the boil and cover and simmer for around 5 minutes or until the vegetables are cooked. Add 100g frozen peas for the last 2 minutes.
10. Add coconut milk and heat through and serve.

Wine Paring: ARENILE PECORINO TERRE DI CHIETI, Chiete, Italy Coriander, mint, chillies and cardamom bring a lively mix to this chicken dish, creating an interesting juxtaposition of cool and hot on the palate. The Pecorino works very well with this mix, enlivening the coolness and balancing the hot spices, as with the Malabar Fish Madras. This particular white wine would be a good one for the cellar or rack, as it works well with most fish, white meat or vegetarian Asian dishes.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika). Tyga Masala No. 23: (Ground Garam masala, Ground Cumin, Ground Turmeric, yoghurt powder, MILK, lime powder, ground black pepper). Tyga Masala No. 5: (Whole cloves, whole cardamom). Kashmiri Chilli. Tyga Masala No. 7: (Ground Coriander 4g, Ground Turmeric 1.5g)