This curry kit is a mild, family favourite and is made with the addition of cream and coconut cream, it’s simply indulgent and has a lovely, delicate almond flavour. It works best with chicken, prawns or vegetables. For an extra special flavour, add a few drops of rose water to finish.
Instructions Heat 2 tbsp of oil in a pan over a low heat. Add spice pack 1 to the oil along with 1 tsp of tomato puree and stir until fragrant. Add approx. 800g chopped meat or vegetables to the pan and coat in the spices (if using fish, add at the end of cooking and poach in the liquid for a few minutes until cooked). Add 200ml of stock (either chicken or vegetable), 160ml tin of coconut cream along with 200ml single cream. Add spice pack 2 and stir. Simmer until your meat / veg / fish is cooked through, then serve with a few drops of rose water (optional).
If you want to make this dish simpler and totally dairy free, substitute all of the above liquids (stock, coconut cream and single cream) for a 400ml tin of coconut milk.