Persian Red Curry

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

• 2 medium onions
• 3 tbsp vegetable/rapeseed/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

Persian Red Curry

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!

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.

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.