Ingredients: Ground spices (22%) [coriander (11%), cumin (4%), paprika, turmeric, ginger, spices], rapeseed oil (15%), concentrated tomato pure (6%), salt, maize flour, acids (acetic acid, lactic acid), tamarind and sugar dietary information. Suitable for vegetarians.
||It is important that this product is not consumed uncooked. Chicken bhuna cooking instructions - serves 2. 1 tbsp oil, 1 medium onion (approx. 140g) diced, 70g - 1/4 of paste, 250g diced chicken breast, 200g canned chopped tomatoes,100ml water.
1. In a medium saucepan, gently cook onions in oil with lid on for 10 minutes until golden.
2. Stir in paste, fry for 3 minutes.
3. Add chicken and fry until sealed.
4. Add tomatoes and cook for 5 minutes to reduce.
5. Add water, mix well, simmer gently for 15 minutes, until chicken is cooked. Equally delicious with beef, lamb or vegetables. Use as marinade either on its own or blended 50:50 with natural yogurt. Marinate meat then bake, grill or bbq. Lamb bhuna recipe serves 4.
1. Heat 4 tsp in a pan and add 2 finely chopped onions, fry until dark brown and soft.
2. Add 2 tsp finely chopped ginger, 2 tsp finely chopped ginger, 2 tsp finely chopped garlic and 1/2 a jar of Patak's bhuna spice paste, cook for 1-2 minutes. Add 50ml water; cook until the water has evaporated.
3. Add 500g diced lamb, cook until sealed. Add 150ml water, cover and simmer until tender (approx. 20 mins), stir occasionally.
4. Add 100g chopped tomatoes and 1 tsp sugar simmer uncovered (approx. 10 minutes), stir occasionally.
5. Add 1 diced red pepper and simmer for another 2-3 minutes, season to preference and serve with rice and naan. Try crackling 1/2 tsp of cumin seeds in hot oil to release their sweet earthy flavour before adding the onion for that Indian home cooking experience.