A family favourite, made with yoghurt when we're watching calories & double cream when we're not!
 
TO COOK Finely dice 4 large white onions, add to a large pan with some low calorie cooking spray.  Add 3 heaped tablespoons of fresh Garlic & Ginger to the pan (you can use lazy or frozen).  Add the entire contents of the Spice Bag to the bubbling mix and stir well.  Add in a tin of chopped tomatoes then simmer for 30-40 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 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. 15 minutes before serving reduce the heat to low and allow the curry to cool, add 500g of fat free yoghurt, mix well,  return the heat to medium and simmer for 15 minutes before serving.  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. For a more indulgent treat you can swap out the yogurt for 400ml of fresh double cream. Occasionally mum would add green peppers or potatoes.  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 & salts. We don’t add any chilli to our packets so you can add as much as you need yourself.