Water, Onion Purée, Single Cream (10%) (Milk), Rapeseed Oil, Concentrated Tomato Paste (8%), Tomatoes (5%) [contains Acidity Regulator (Citric Acid)], Ground Spices (3%), Sugar, Ginger Purée, Garlic Purée, Salt, Turmeric (1.5%), Tamarind Pulp [Water, Tamarind, Salt, Acid (Acetic Acid)], Modified Maize Starch, Whole Spices (1%) [Cumin Seeds (0.3%), Dried Red Chilli (0.3%), Green Cardamom (0.2%), Dried Bay Leaves (0.1%), Dried Fenugreek Leaf (0.1%)], Maize Flour, Acids (Acetic Acid, Citric Acid), Ground Cashew Nuts, Acidity Regulator (Lactic Acid), Garlic Powder, Colour (Paprika Extract), Dried Fenugreek Leaf (0.1%), Cumin Seed (0.1%), Dried Coriander Leaf, Mustard Powder
Preparation and Usage
2 chicken breast (diced) + vegetable oil (1tbsp) + water (50ml)
20 minutes Cooking Time
Step by step:
Fry the spices in vegetable oil for 20 seconds.
Add the Patak’s Spice Paste and water, simmer until the water is evaporated. Add the chicken and simmer until sealed.
Stir in the sauce and simmer for 15 minutes or until the meat is cooked through.
The whole red chilli is hot. Leave out for a milder curry.
Why not try a vegetarian alternative with paneer and vegetables?
This Product Must Be Cooked.