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.

Switch it up: Try using white fish.

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)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.