Traditional curry

Traditionally the Indian cuisine calls the sauces in which meat and vegetables are cooked ‘masala‘. In translation ‘masala‘ means a combination of spices. The curry masala we present is one of the most popular worldwide and is made with tomatoes and meat.

  • Preparation time15 minutes
  • Cooking time90 minutes
  • Portions4
Cooked dish

Spice Kit Ingredients

allspice, thyme, cassia cinnamon, black pepper, nutmeg, clove, chili pepper

You will also need

  • 1.5 kg chicken thighs / 1 kg lamb
  • 3 onions (300 g)
  • 4 cm ginger (around 1 tbsp grated)
  • 7 garlic cloves (around 1 tbsp grated)
  • two 400g cans of tomatoes (or 1 kg raw tomatoes)
  • 6 tbsp oil
  • 3 tbsp yoghurt
  • 1-2 chilies (optional)
  • fresh coriander (optional)
  • basmati rice (as a side dish)
  • salt

Preparation

  1. Puree/grate 7 garlic cloves and 4 cm piece ginger.

  2. Cut 1 kg meat (skinless chicken or lamb) to approximately equal cubes of 2-3 cm for even cooking. If using chicken thighs, leave them whole.

  3. Finely chop 3 medium onions (300g) and 1-2 chilies (if using).

Cooking

  1. Heat 6 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.

  2. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.

  3. Add garlic, ginger and chopped chillies (if using) and cook 3-4 minutes.

  4. Add the contents of package №2 (and optionally one or two packages Chili) and stir constantly 1 minute before adding two 400 g cans of tomatoes (or 1 kg fresh grated tomatoes).

  5. Once the tomatoes have simmered 15-20 min., add the meat and 3 tbsp well stirred yogurt. Add some salt, cover and simmer until the meat is completely cooked:
    at least 35 min. for whole chicken thighs;
    15-20 min. for chicken breast;
    at least 40 min. for lamb.

  6. Add water if necessary.

  7. When meat is cooked add salt to taste.

  8. Remove from heat and garnish with fresh coriander (optional).

  9. Serve with basmati rice or naan bread.

  10. * The above cooking times are approximate and may vary according to the thickness and material of your pan and the heat source.

Product has Vegan icon egan recipe

You will also need

  • 700g raw pumpkin
  • 3 medium onions (300g)
  • 4 cm ginger (1 tbsp grated)
  • 7 garlic cloves (1 tbsp grated)
  • 800g tomatoes (tinned)
  • 250g boiled chickpeas
  • 400g spinach
  • 10 tbsp oil
  • 1-2 fresh chilies (optional)
  • salt

Preparation

  1. Chop pumpkin into equal pieces.

  2. Finely chop onion, garlic and chilies (if using).

  3. Puree/grate 7 garlic cloves and 4 cm piece ginger.

  4. Clean and chop spinach.

Cooking

  1. Heat 10 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.

  2. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.

  3. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.

  4. Add 700g chopped pumpkin with 1 tsp salt.

  5. Add the contents of package №2 (and optionally package Chili) and stir constantly 1 minute before adding 800g canned tomatoes and a can of water.

  6. Pour in 250g boiled chickpeas.

  7. Cover with a lid and cook for at least 40 minutes or until the pumpkin is tender.

  8. Add 400g spinach and simmer covered for 5 minutes.