PATAK CURRY SAUCE RECIPES

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CHICKEN MADRAS | PATAK'S INDIAN CURRY PRODUCTS AND RECIPES



Chicken Madras | Patak's Indian curry products and recipes image

This dish is named for the city of Madras - now called Chennai - which is the populous capital of the South Indian state of Tamil Nadu. As with most traditional Indian dishes there are many different variations on the recipe - this one is a hearty tomato based curry with the spices of coriander, cumin, turmeric and chilli. I think it is the perfect winter warmer, especially if you like your curries nice and spicy. A Madras is often served with a cooling raita on the side

Provided by Patak's

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

2 tbsp vegetable oil
125g onion, diced
3 tbsp Patak's Madras Spice Paste
250g canned chopped tomatoes
2 tbsp yogurt
2 tbsp fresh coriander, chopped
salt to taste
300ml water
450g chicken, diced

Steps:

  • 1. Heat the oil in a pan and fry the diced onions for 3 minutes.
  • 2. Add the Patak's Madras Spice Paste and continue to fry for a further 2 minutes.
  • 3. Add the chopped tomatoes and cook for 5 minutes.
  • 4. Add the diced chicken and cook for 15 - 20 minutes, adding water as necessary if the sauce is too thick.
  • 5. Add the yogurt, adjust the salt and add the chopped coriander.
  • 6. Cook for another 5 minutes or until the chicken is tender and cooked through.
  • 7. Serve hot, with Patak's Raita and Naan.

CHICKEN TIKKA MASALA | PATAK'S INDIAN CURRY PRODUCTS AND ...



Chicken Tikka Masala | Patak's Indian curry products and ... image

Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.

Provided by Patak's

Total Time 35 minutes

Yield 4

Number Of Ingredients 10

2 tbsp. yoghurt (optional)
2 tbps. oil
1 medium onion
4 tbps. Patak’s Tikka Masala Spice Paste (or 2 Patak's Tikka Masala Paste Pots)
200ml water
1 tsp garlic & ginger, chopped (optional)
400g chicken breast, diced
200g canned chopped tomatoes
100ml double cream
½ tsp sugar (optional)

Steps:

  • 1. As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
  • 2. Heat oil in a medium saucepan. Add the onion, and cook until soft.
  • 3. Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
  • 4. Add the chicken, cook until sealed.
  • 5. Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
  • 6. Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
  • 7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander

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