Our Curry starter comes in bottle, layered with the spices to make your own curry. Just add fresh ingredients! Recipe below.
1 medium red onion
2-3 chilis like cayenne
3-4 cloves of garlic
1 inch piece of ginger
1 lb chicken, boneless, skinless thighs, cut into 1 in cubes
1 cup crushed tomatoes or tomato sauce
Options - Frozen Spinach, Broth, Coconut Milk, Cilantro
Olive Oil, Salt to Taste
Using a small food processor or chopper, blend onion, chilis, garlic, and ginger into a chunky paste. Set aside.
Heat a pan over medium heat and add 2 tbls olive oil to pan.
Add the top layer of the kit - the Cumin seeds.
When the cumin starts to sizzle, add the onion paste and 1/4 tsp of salt. Cook until the onions are soft.
Add chicken and cook until white.
Add the crushed tomatoes. For a variation, add 1 cup of frozen spinach.
Thin out the curry with water or broth if too thick, especially if adding spinach. Add salt to taste (~1 tsp). Let cook for 5 minutes.
Add the rest of the spices from the kit, stir well, and let simmer on low until chicken is cooked through.
You can finish the dish with a drizzle of coconut milk and serve with fresh cilantro sprinkled top.
* You can substitute chicken for other proteins or finish with poaching eggs in the curry or adding hard boiled eggs. For a vegetarian version, try adding cremini mushrooms or chickpeas after the onion mix has cooked.