|Description||Pataks Curry Paste Mild 283g|
|Of which saturates (g)||1.6g|
|Of which sugars (g)||0.7g|
Allergy advice: For allergens see highlighted ingredients.
Water, ground spices (24%) [coriander (10%), paprika (3.5%), turmeric, cumin, fenugreek, spices, fennel, cinnamon, ginger (0.5%)], rapeseed oil (18%), salt, maize flour, acids (acetic acid, citric acid), tamarind,mustard powder, garlic powder.
|Country of Origin|
|Storage||Store in a cool, dry place. Use within 6 weeks of opening and before the best before end date. Best Before End: See Lid.|
|Cooking Guidelines||Create a marinade. Marinate meat then bake, BBQ or grill. This product must be cooked. Mild Chicken Curry Recipe - Serves 4 1. Heat 3 tbsp oil in a pan and add 1 medium diced onion, fry until soft. 2. Add 2 tsp finely chopped ginger and 1/2 a jar of Patak's Mild Curry spice paste, cook for 1-2 minutes. Add 50ml of water and cook until the water has evaporated. 3. Add 500g diced chicken, cook until sealed. Add 100g chopped tomatoes and cook for 3 minutes, add 1 can / 400ml of coconut milk and simmer uncovered until the chicken is cooked (approx. 15 minutes). 4. Add 1 tbsp fresh chopped coriander, season to taste and serve with rice and naan. Try crackling 1/2 tsp of mustard seeds in hot oil to release their sweet nutty flavour before adding the onion for that Indian home cooking experience.|
|Allergen Advice||Mustard, may contain nuts and may contain peanuts.|