The Spice Tailor Butter Chicken Indian Curry Paste 120g

3 simple steps Heat spices Add ingredients and paste Add finishing touches and simmer* Bits to buy - 450-500g protein or veg of your choice (e.g. skinless, boneless chicken, firm white fish, seafood or vegetables) - Small can (227g) Italian-style tomatoes - 2 tbsp (30g) tomato paste - 2 tbsp (30g) double cream - 4 tbsp (50g) unsalted butter - 3 tbsp (40g) vegetable oil *Please ensure food is fully cooked and piping hot throughout before serving. Not suitable for microwave use. Three Simple Steps Recipe Cooking instructions: Cut the meat, fish/seafood or vegetables into generous pieces. 1. Heat 1 tbsp of oil in a pan, add the spices and cook for 20 seconds (use chilli from spice pack for extra heat), then add the tomatoes, tomato paste, all the curry paste, 100ml water and bring 2. to a simmer while stirring to disperse paste. Add the protein or vegetables and simmer for 10 minutes - or, if using fish or seafood, 6-10 minutes - stirring gently. 3. As the finishing touch, add the cream, 2 tbsp of oil and butter to simmer for 3 minutes, or until meat or other protein is cooked through. Serves 4 with naans, rice or parathas. Food is fully cooked and piping hot Please ensure food is fully cooked and piping hot throughout before serving. As appliances may vary, these are guidelines only. If you don't like whole spices, grind these in a pestle and mortar and add them at step 2 (before simmering). Alternatively, if you left the spices whole, remove them with a spoon before serving. Tailor to Taste Use these handy tips to customise your dish: - Try adding some large cubes of red onion and green peppers in with the protein for crunch and flavour. - For a smoky flavour, marinate skinned chicken breast or thighs in 2 tbsp of paste, then grill for 8 minutes until charred in places. Chop or shred and add as per step 2 and simmer with finishing touches as per step 3. - Finish with a handful of freshly chopped coriander.