Delicious curry for 4 in 5 quick steps
Heat 2 tablespoons of oil in frypan, 2 tablespoons of mix and fry until fragrant.
Add 600g of chopped chicken thighs, or marinated cooked chicken (see below).
Add 400g tin of chopped tomatoes or tomato puree and simmer.
Bring to boil, then simmer until chicken is cooked.
Stir in 1/2 cup of double cream or coconut cream and simmer for further 5 mins.
Marinate the chicken with 3 tbsp of yoghurt and 2 tbsp of the spice mix, then grill or oven roast.
Add fresh garlic or chilli for a flavour boost.
Add tofu and vegetables or boiled potatoes and peas for a vegan version.
Add to any slow-cooked meal for extra flavour.
Add a sprinkle to your vegetables with oil before roasting.