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Named after the region in Tamil Nadu from which it hails, this punchy dish combines a rich, velvety sauce infused with cool coconut and warming chilli with vibrant ginger and garlic for a classic curry kick. Easily enjoyed with juicy, tender chicken, white fish or mixed vegetables thanks to its versatility.
Ginger & Garlic Paste Tyga Masala No. 8 Curry Leaves Sachet Tyga Masala No.6 Tyga Masala No.3 Kashmiri Chilli Mix
You will need to buy: 600g Chicken 3 Onions 2 tbs Natural Yoghurt 250ml Coconut Milk 4 tbs Vegetable Oil 1 tbs Honey Rice
VEGETARIAN Vegetable Chettinad Prep
Wine Paring: SILENI PINOT GRIS, Hawke's Bay, New Zealand This dish is pleasantly hot, and with the help of the coconut milk and yogurt does not continue heating up in the mouth. We selected the Sileni Pinot Gris for its full fruit flavours, which are weighty enough to work with the chicken. The wine cools and refreshes your mouth, a perfect balance working with the heat. The peach flavours with tangy minerals deliver an off-dry finish.
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). Curry Leaves. Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala no. 3 (Cumin Seed Whole and Turmeric Grd). Kashmiri Chilli. Curry Leaves