Includes only the very best, freshly preserved spices and ingredients.
Butter Chicken Curry
Serves 2 people using 50g paste
Ingredients
• 50g of The Spice Tailor Butter Chicken Paste
• 1 tbsp. butter and 1 tbsp. oil
• ½ medium onion, finely chopped
• 2 fat garlic cloves, chopped
• 1 large tomato, quartered
• 25g cashew nuts
• 2 tbsp. double cream
• 200g chicken, prawns, firm fish, lamb, vegetables or other
• 1-2 tbsp. fresh chopped coriander to serve - Optional
Instructions
1. Heat the oil and butter in a non-stick saucepan. Add the onion and some salt and saute until soft and then until golden at the edges.
2. Meanwhile, blend the tomatoes and cashews until smooth.
3. Add the garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
4. Add the blended tomato and cashew mix, turn up the heat and cook until thick (for a smooth curry, blitz until smooth, you can add a little water if necessary).
5. Add the fresh ingredients, Butter Chicken paste and 100-150ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Taste and adjust seasoning.
6. Finish with the double cream and fresh coriander if using. There should be enough water in the pan for a lightly creamy curry. If necessary, add a little more water.
Vegan Butter “Chicken” Curry
Serves 2 using 50g paste
Ingredients
• 40g of The Spice Tailor Butter Chicken Paste
• 1 tbsp. vegan butter and 1-2 tbsp. oil
• ½ onion, finely chopped
• 2 large garlic clove, chopped
• 2 small-medium tomatoes, quartered
• 2 tbsp. vegan cream or soured cream
• 25g cashew nuts
• 200g tofu and/or vegetables - or other
• 1-2 tbsp. fresh chopped coriander to serve - Optional
Instructions
1. Heat the oil and vegan butter in a non-stick saucepan. Add the onion and fry until soft and then until golden at the edges.
2. Meanwhile, blend the tomatoes and cashews until smooth.
3. Add the garlic to the onions and cook gently for 40-50 seconds, or until the garlic smells cooked.
4. Add the blended tomatoes, turn up the heat and cook until thick and the masala release oil back into the pan, around 8-10m over a highish flame. Add 50ml water and bring to a simmer; cook for 3-4m.
5. Add your tofu and/or vegetables - or other fresh ingredient and the Butter Chicken paste and cook for until 1-2 minutes.
6. Add 100-150ml water, bring to a simmer and cook until the fresh ingredient is cooked through. Finish with the vegan cream. There should be enough water in the pan for a lightly creamy curry. If necessary, add a little more water. Season to taste.
7. Finish with the coriander and serve.
Tomato Paste, Ginger, Sunflower Oil, Garlic, Water, Spices (Cassia, Red Chilli, Black Pepper, Cumin, Bay Leaf, Green Cardamom, Black Cardamom, Mace, Cloves), Sugar, Salt, Dried Fenugreek Leaf.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
| TYPICAL VALUES | PER 100g |
| ENERGY | 898kJ/215kcal |
| FAT | 15.6g |
| of which saturates | 1.7g |
| CARBOHYDRATES | 15.4g |
| of which sugars | 9.1g |
| FIBRE | 5.4g |
| PROTEIN | 2.6g |
| SALT | 5g |
No artificial preservative, colouring or flavouring!
Store in a cool, dry place
Once opened refrigerate and consume within 28 days
DO NOT use if pouch is bloated or leaking
Not suitable for microwave use
Produced and packed in India
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