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Persian Red Curry

£3.25
Cook
Cook 20 mins
Country
India
Dietary
Veg Option
Dietary
GF
Prep
Prep 10 mins
Region
Munbai
Serves
Serves 4 (or 2 twice)
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Product Details

Adapted from a traditional Parsi recipe, our flavour-filled Persian Red Curry tones down the Kashmiri chilli in favour of a gentler Romano pepper heat; removing the fiery hit of chilli whilst keeping the delicious intensity that the dish is renowned for.

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 8 Tyga Masala No. 27 Tyga Masala No. 11 Curry Leaf Sachet

You will need to buy: 2 medium onions 3 tbsp vegetable oil / rapeseed oil / olive oil 1 tsp salt 2 red romano peppers (150g) 1 tbs honey 200ml coconut milk (optional) 750g diced chicken breast 2 tomatoes 1 tsp sesame seeds Roti or naan bread

Prep:

  1. Finely dice the onions.
  2. Dice the tomatoes.
  3. Remove the core and chop the romano pepper then blend with the sesame seeds.

Cook:

  1. Heat oil in a frying pan over a high heat and add the onions, Ginger & Garlic Paste, curry leaf sachet, the blended Romano Pepper and Sesame Seeds and salt. Stir continuously, for 5 minutes.
  2. Turn down to a medium heat and add Tyga Masala No. 8, and Tyga Masala No. 27 (add half the pot of Tyga 27 for a mild to medium heat and a whole pot for a hot heat) and fry for a further 3 minutes stirring continuously.
  3. Add the chicken and cook for 1 minute, stirring continuously.
  4. Add 50ml water and the tomatoes, stir in and cover for 4 minutes stirring occasionally.
  5. Stir in Tyga Masala No. 11 and cook for 4 minutes or until the chicken is cooked through.
  6. For a less intense heat add all the coconut milk and honey and reduce down, if you like the dish hotter add only half the milk, or you can omit it all together for a more intense kick!

Vegetarian Butternut Squash Persian Red Curry.

Prep

  1. As recipe.
  2. As recipe.
  3. As recipe.
  4. Peel and chop 1 butternut squash into bite size pieces. Cook
  5. Place the butternut squash on a baking tray and drizzle over 1tbs of oil and roast for 20 mins or until tender.
  6. Heat 3tbs oil in a frying pan over a high heat and add the onions, Ginger & Garlic Paste, curry leaf sachet, the blended romano pepper and sesame seeds and 1 tsp salt. Stir continuously, for 5 minutes.
  7. Turn down to a medium heat and add Tyga Masala No. 8, and Tyga Masala No. 27 (add half the pot of Tyga 27 for a mild to medium heat and a whole pot for a hot heat) and fry for a further 3 minutes stirring continuously.
  8. Add 50ml water, tomatoes and the Tyga Masala No. 11 and cook for 4 minutes stirring continuously.
  9. Add in the roasted butternut squash.
  10. For a less intense heat add all the coconut milk and honey and reduce down, if you like the dish hotter add only half the milk, or you can omit it all together for a more intense kick!

Switch it up: Try using white fish or prawns.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 8: (poppy, cassia, clove, coriander, turmeric, Kashmiri chilli, black pepper). Tyga Masala No. 27 (Ground Cumin, Ground Turmeric, yoghurt powder, MILK, Chilli flakes). Tyga Masala No. 11: (coconut powder (coconut milk, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339) & DF175 tamarind powder (contains potato maltodextrin 50 � 55%)). Curry leaf sachet.

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