This week, we bring you a quick and easy dinner idea that's we think you’ll thank us for! The beauty of this recipe lies in its adaptability to suit your family's or your own palate, achieved by choosing from the range of 'Curry and Co' sauces, which take home dining to restaurant quality. This range comprises the flavors of Makhani, Korma, Thai Green, Rogan Josh, Balti, Tikka Masala, Malay, Jalfrezi, Dhansak, and Madras.
When serving up a homemade curry, chicken is always a favourite. Opt for either chicken breast or thigh, but feel free to substitute with beef, lamb, or, for those with a liking for seafood, toss in some prawns.
For a standard serving, we recommend using 2-3 chicken breasts per container of sauce. Should you wish to prepare a larger curry, simply double the portions, but be mindful that introducing a can of coconut milk will dilute the flavor.
Tick off some of your five a day by adding with a medley of additions like baby corn, sugar snap peas, cherry tomatoes, peppers, spinach, or even frozen peas (we recommend picking one or 2 of your favourites) . These can be incorporated after the meat has been thoroughly browned and before the sauce goes on.
Serve your creation alongside fragrant basmati rice and warm naan bread.
The 'Curry and Co' sauces each come with handy suggestions to elevate your curry experience.
Here's the Chef's serving recommendation for Makhani Butter Chicken:
Cut 100-150g of meat per person into cubes and stir-fry it in a knob of butter or your preferred oil for 2-3 minutes.
Add the sauce and simmer until the chicken is cooked through.
Serve with rice, and for added indulgence, garnish with toasted almonds and a touch of cream if desired.
We invite you to share your personal favourite in the comments and tag us on social media to be featured!
So, if we’ve got your tastebuds tingling with all this curry talk, here’s you essentials for the shopping list:
Basmati Rice
Your choice of veg (optional)
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