This recipe calls for Mild Squeezy Spice Paste
11 expertly blended spices with paprika, cumin and turmeric.
Chicken and Pepper Curry
Ingredients
Serves 2 people
1 onion, diced
2cm of ginger, grated
1 clove of garlic, finely chopped
Patak's Mild Squeezy Spice Paste
250g chicken breasts, diced
1 red pepper, diced
200g chopped tomatoes
2 tbsp of fresh coriander
4 tbsp of natural yoghurt
Method
SQUEEZE
1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 2 tbsp of spice paste into the pan (1 tbsp = 15g).
SIZZLE
2. Cook for 1 min to release flavours. Add 50 ml water and cook until evaporated. Add the chicken breasts, red pepper and sear.
CREATE
3. Stir in the chopped tomatoes and 50ml water. Simmer uncovered for 15 mins until the chicken is cooked through. Stir in the fresh coriander and natural yoghurt to serve.
-
Serves 2 people
1 onion, diced
2cm of ginger, grated
1 clove of garlic, finely chopped
Patak's Mild Squeezy Spice Paste
250g chicken breasts, diced
1 red pepper, diced
200g chopped tomatoes
2 tbsp of fresh coriander
4 tbsp of natural yoghurt
-
SQUEEZE
1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 2 tbsp of spice paste into the pan (1 tbsp = 15g).
SIZZLE
2. Cook for 1 min to release flavours. Add 50 ml water and cook until evaporated. Add the chicken breasts, red pepper and sear.
CREATE
3. Stir in the chopped tomatoes and 50ml water. Simmer uncovered for 15 mins until the chicken is cooked through. Stir in the fresh coriander and natural yoghurt to serve.
