Patak's Tikka Masala Curry Paste Pot

At Patak's, we have over 60 years of spice blending expertise so this paste is great for cooking a perfectly balanced, authentic curry.

Simply fry onion, ginger and garlic. Sizzle the spice paste to release flavours and brown your meat or vegetables. Add in chopped tomatoes and simmer until all cooked through. Ripple through double cream and garnish with fresh coriander to serve.

Serve alongside Patak's Naans, Pappadums, Chutneys and Pickles for the complete restaurant experience with your curry.

Medium heat. Perfectly portioned. 1 Paste Pot serves 2 people, Each pack comes with 2 Paste Pots, each bursting with flavour, Always no artificial colours, flavours or preservatives, Gluten Free, Vegan

Recipe inspiration: www.pataks.com

United Kingdom

This Product Must Be Cooked.

Box

Box - Recycle; Film - Do Not Recycle; Pot - Recycle

Full Product Name:
Our Authentic Blend of Aromatic Ground Spices for a Beautifully Balanced Tikka Masala Dish.

Storage:
Store in a cool, dry place. Once opened, use immediately.

Safety Warning:
THIS PRODUCT MUST BE COOKED.

Water, Ground Spices (19%) [Turmeric, Paprika, Cumin, Coriander, Spices], Rapeseed Oil, Salt, Maize Flour, Acids (Acetic Acid, Citric Acid), Tamarind, Garlic Powder, Dried Fenugreek, Cumin Seed, Paprika Extract, Dried Coriander Leaf

Free From Cereals Containing Gluten, May Contain Mustard, May Contain Nuts, May Contain Peanuts
May contain Mustard, Peanuts and Nuts.

Gluten free; Suitable for Vegans

Pataks

AB World Foods Ltd.,
Leigh,
WN7 5RS,
UK.

AB World Foods Ltd.,
Leigh,
WN7 5RS,
UK.
UK: 0800 0195 617
ROI: 0044 800 0195 617

Shopping list
- 1 Small onion
- 1 cm Piece of ginger
- 1 Garlic clove
- 2 Chicken breasts
- 200g Chopped tomatoes
- 1 tbsp Tomato purée
- 75ml Double cream
- Fresh coriander

Easy Chicken Tikka Masala Curry for 2
1 Fry diced onion in 1 tbsp oil until soft. Add finely chopped ginger and garlic, followed by the paste pot and sizzle to release the flavours. Fill the empty pot with water, add to the pan and cook until evaporated.
2 Add diced chicken and sear, then loosen with the tomatoes, tomato purée and 75ml water. Ripple through the cream, add 1 tsp sugar and simmer uncovered for 15 mins until the chicken is cooked through. Garnish with fresh coriander to serve.

Try with 300g butternut squash and add a handful of peppers to the simmering sauce.
Slice a fresh green chilli in with your paste, for a little extra spice.