This Hot Curry Powder makes an excellent base for
all curries with its robust and fragrant blend of ground spices, including
cayenne chilli pepper, coriander seed and cumin.
Heat Level 3 -
Hot
Usage
CHICKEN CURRY
Serves 2-4
3 tbs oil
1 onion, finely diced
2 tbs Schwartz Hot Curry Powder
400g tin chopped tomatoes
450g (1lb) boneless, skinless chicken breasts, cubed
150ml (¼ pint) warm water
Heat the oil and fry the onion, over a medium heat, for 4-5
minutes until softened.
Stir in the Curry Powder and cook for 1 minute, to release the
aromatic flavours.
Stir in the tomatoes gradually, simmer slowly until the oil has
separated.
Add the chicken, stir and cook on a high heat for 2-3 minutes,
then add the warm water. Simmer for 15 minutes until sauce has
thickened. Season to taste.
Stir in Schwartz Coriander Leaf to serve.
To make Bombay Potatoes fry with sliced onions, then add
chopped tinned tomatoes, cubed potatoes and a little water, simmer until
the potatoes are cooked.
Ingredients
Coriander Seed (33%), Cayenne Pepper (15%), Cumin
(12%), Salt, Allspice, Mustard Seed, Black Pepper, Garlic Powder, Ginger,
Turmeric, Bay Leaves, Paprika, Spices.
Allergen Advice
This product contains Mustard
Nutritional Information
Value per serving based on 1 tbs (0.7g) per serving
- Values per 100g
- Energy: 220 KCal
- Protein: 14.1 g
- Carbohydrates: 7.9 g
- of which sugars: 2.3 g
- Fat: 14.6 g
- of which saturates: 1.3 g
- Fibre: 43.2 g
- Sodium: 3.6 g
- Values per serving
- Energy: 23 KCal
- Protein: 1.5 g
- Carbohydrates: 0.8 g
- of which sugars: 0.2 g
- Fat: 1.5 g
- of which saturates: 0.1 g
- Fibre: 4.5 g
- Sodium: 0.4 g
Recipes using Hot Curry Powder