Chicken Curry made with Knoxx Tomato Paste & Knoxx dehydrated veggies

Mum’s Chicken Curry

Chicken Curry

Ingredients:

  • Free-Range Chicken Thigh 3cm pieces 1.6kg

  • Vegetable Oil 200ml

  • Curry leaves finely sliced

  • 1 small Onion diced

  • Fenugreek seeds, Mustard seeds, Cumin seeds 3g ea

  • Curry powder 30g

  • Chili powder, Turmeric powder 10g ea

  • Ginger powder, Garlic powder, Paprika powder 3g ea

  • Tamarind pulp 10g

  • Tomato paste 30g

  • Chicken Stock 600ml

  • Smoked chili salt 2g

  • Coriander chopped 4g (Add before serving)

Method:

Heat the oil; when oil is hot add onions, fenugreek, mustard, and cumin seeds, saute for a minute. Add curry leaves, turmeric & curry powder, and cook for a few minutes. Add a bit of chicken stock and cook till stock on top.

Add tomato paste, cook for a minute and add ginger, garlic, paprika and tamarind pulp, chili powder, and paprika powder.

Add chicken and cook till it’s 3/4 cooked.

Add chicken stock and adjust seasoning; turn the stove on low heat till the curry comes to the correct consistency.

Garnish:

  • Yogurt 20g

  • Julienne Cayenne Pepper 3g

  • Baby Spinach Chiffonade 2g

Pickles & Raita made with dehydrated Onion, Garlic, Ginger powders and many more

Mango Pickle

Ingredients:

  • Green Mango Pieces 100g

  • Salt 1g

  • Mustard Oil 50ml

  • Mustard Seeds, Chili Powder, Onion Powder, Garlic Powder, Ginger Powder, Fenugreek, Turmeric Powder, Coriander, Cumin Seeds - 1g ea

Method:

Saute the spices in oil. Add chili, onion, garlic & turmeric powder. Once cool, add green mango pieces and salt.

Raita

Ingredients:

  • Plain Yogurt 100g

  • Lebanese Cucumber fine dices 10g

  • Red Onion fine diced 5g

  • Carrot grated 5g

  • Lemon Juice 5ml

  • Olive Oil 5ml

  • Chopped Mint & Coriander 2g ea

  • Freshly Roasted Cumin Seed Powdered 1g

  • Red Cayenne Pepper fine diced 1ea

  • Salt & Pepper to taste

Method:

Mix all the ingredients together & garnish with sliced Cayenne Pepper.