Curry Packs
Showing 37–48 of 76 results
Jalfrezi
Jalfrezi, means dry fry and was originally a dish from the days of the Raj, now found on many restaurant menus this deliciously hot curry generally cooked with chicken does not have a lot of sauce. To increase the spicy … Continued
Jalfrezi – TWIN PACK
Jalfrezi, means dry fry and was originally a dish from the days of the Raj, now found on many restaurant menus this deliciously hot curry generally cooked with chicken does not have a lot of sauce. To increase the spicy … Continued
Karee
The lovely aromatic sauce is derived mainly from blended onions and tomatoes with the unmistakable flavour of fenugreek and chilli pulling at your taste buds. Other ingredients you will require: 500g chicken breast or beef (diced) 2 onions (chopped) 6 … Continued
Karee – TWIN PACK
The lovely aromatic sauce is derived mainly from blended onions and tomatoes with the unmistakable flavour of fenugreek and chilli pulling at your taste buds. Other ingredients you will require: 500g chicken breast or beef (diced) 2 onions (chopped) 6 … Continued
Kashmiri Masala
Very quick and easy to make. Unusual in the fact that passata is used instead of tinned or fresh tomatoes. (Passata is sieved tomatoes, mainly used in Italian cookery). Other Ingredients Required:- 600g meat, pork or chicken (diced) 3 tablespoons … Continued
Kashmiri Masala – TWIN PACK
Very quick and easy to make. Unusual in the fact that passata is used instead of tinned or fresh tomatoes. (Passata is sieved tomatoes, mainly used in Italian cookery). Other Ingredients Required:- 600g meat, pork or chicken (diced) 3 tablespoons … Continued
Keema
Although large numbers of Indians are vegetarian there are many who do eat meat. In Northern and Central India it is mostly mutton that is cooked and a regular occurrence is to “mince” the left over meats and add them … Continued
Keema – TWIN PACK
Although large numbers of Indians are vegetarian there are many who do eat meat. In Northern and Central India it is mostly mutton that is cooked and a regular occurrence is to “mince” the left over meats and add them … Continued
Kidz Curry
This curry was created for my youngest son when he was about 5 years old. It’s very mild and is ideal for children (or absolute beginners). You can omit the fresh coriander if you wish as sometimes seeing “green bits” … Continued
Kidz Curry – TWIN PACK
This curry was created for my youngest son when he was about 5 years old. It’s very mild and is ideal for children (or absolute beginners). You can omit the fresh coriander if you wish as sometimes seeing “green bits” … Continued
Korma
The onions and garlic are finely reduced to a puree with a blender or liquidiser to create a smooth sauce. Serve with saffron rice for real opulence. Other ingredients you will require: 675g (1-1/2lb) Chicken Breast, diced 3 tablespoons vegetable … Continued
Korma – TWIN PACK
The onions and garlic are finely reduced to a puree with a blender or liquidiser to create a smooth sauce. Serve with saffron rice for real opulence. Other ingredients you will require: 675g (1-1/2lb) Chicken Breast, diced 3 tablespoons vegetable … Continued