SAUCES SO TASTY &  AUTHENTIC, YOU’LL THINK YOU’VE DIED & GONE TO INDIA!
Punjabi Tomato Curry

PREPARATION :

Cut the meat, fish or paneer into generous pieces.

  1. Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
  2. Add the meat, vegetables or paneer (if using meat, brown lightly) then add the base sauce. Coat well and cook for 2-3 minutes.
  3. Stir in the main sauce and fish (if using) and simmer for 3-5 minutes or until the main ingredient is cooked through.

BITS TO BUY TIPS

  1. 275g skinned chicken fillets (or lamb rump, pork, duck , fish, prawns or paneer).
  2. 1 tsp vegetable or olive oil.

TIPS

  • Also great with paneer, lamb, pork, duck, hardboiled eggs and chickpeas.
  • Use whole skinned chicken joints for a truly deep, authentic chicken flavour or add good chicken stock and cook for 30-35 minutes.
  • If you have time, marinade the chicken in the base sauce for an hour to allow the flavours to permeate the meat.
  • For extra richness finish with a little cream or cashew nut paste.
  • Finish with a handful of freshly chopped coriander.

If you don't like whole spices in your dish, grind them to a powder and then add them in at the end.

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