Everyone’s been waiting for us to do this so here we are... a traditional mix used for a homely curry. Add a mix of meat and veg for this one - chicken and potatoes are a family favourite but peppers or mushrooms work just as well!
 
TO COOK TO COOK Finely dice 4 large white onions, add to a large pan with some low calorie cooking spray. Add 2 heaped tablespoons of fresh Garlic & Ginger to the pan (you can use lazy or frozen). Add the entire contents of the spice packet to the bubbling mix and stir well. Add in ½ a tin of chopped tomatoes then simmer for 20-30 minutes. The mix should be bubbling away, when you start to see rings form around the bubbles that is when the mix is ready to marinade your chicken or vegetables. Add 500g of diced Chicken, Vegetables or a combination of both. Combine the mix and the pieces well then simmer on a medium heat for at least 1 hour stirring occasionally making sure it doesn't stick to the bottom of the pan. The longer you cook the curry the better it will taste. To make the sauce wetter you could add more tomatoes, tomato puree, yoghurt or a combination of them. A traditional combination would be Chicken & Potatoes with fat free yoghurt. Occasionally mum would add green peppers or mushrooms. The best thing about this mix, is that it’s very versatile and will make any combination taste amazing. Visit our website for more tips & tricks on cooking our bags.Finely dice 4 large white onions, add to a large pan with some low calorie cooking spray.  Add 2 heaped tablespoons of fresh Garlic & Ginger to the pan (you can use lazy or frozen).  Add the entire contents of the spice packet to the bubbling mix and stir well.  Add in ½ a tin of chopped tomatoes then simmer for 20-30 minutes.  The mix should be bubbling away, when you start to see rings form around the bubbles that is when the mix is ready to marinade your chicken or vegetables. Add 500g of diced Chicken, Vegetables or a combination of both. Combine the mix and the pieces well then simmer on a medium heat for at least 1 hour stirring occasionally making sure it doesn't stick to the bottom of the pan. The longer you cook the curry the better it will taste. To make the sauce wetter you could add more tomatoes, tomato puree, yoghurt or a combination of them. A traditional combination would be Chicken & Potatoes with fat free yoghurt. Occasionally mum would add green peppers or mushrooms.  The best thing about this mix, is that it’s very versatile and will make any combination taste amazing.  Visit our website for more tips & tricks on cooking our bags.
 
EACH BAG CONTAINS a unique blend of Mixed dry herbs, spices, seeds and salts. Packed in a kitchen where allergen traces can be found - celery, soy & nuts. FB.me/SpicyBiker www.TheSpicyBiker.co.ukUse before Mar 2020. 20g ℮