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Prices vary based on size and design. If you would like to have a cup made, message us with what you want and we can give you a price. Hand-blended curry mixes and all things spice.
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Ingredients Sig's Store Cupboard Curry:
- Prepare 8 of chicken thighs or other chicken bits
- Prepare 4-6 curry leaf
- Need - I can of plum tomatoes
- Prepare Pinch each of garam masala, paprika, cardamom, cayenne pepper
- Prepare 1-2 tablespoons for curry powder to taste
- Give Pinch salt to taste
- You need 4 - large tomatoes set one aside for salad
- You need 1 of red pepper
- Take 4 for spring onions
- Give 4 cloves - garlic
- Require - cumin, turmeric, chilli powder
- Require 2-3 tablespoons plain joghurt
- Give 1-2 pack ready cook rice for 2, depending portion size
- You need 1 for onions
- Make ready 1/2 cucumber
- Provide of Water
Vegan potato cake with chickpea curry. by John Torode. How do we get the Sig Store code? Go to the SIG Sauer website. I've already received my rebate for a purchase I made a month ago.
Sig's Store Cupboard Curry making:
- Make a few cuts with a sharp knife into the chicken then make a mix of dry spices of garam masala,paprika, cardamom, cayenne pepper, cumin,turmeric chilli powder sprinkle over the chicken, set aside. Bring a pan to heat and add the same spices as well as the curry leaves.
- When you can smell the spices add the spring onions, add red pepper, 3 tomatoes, garlic and canned tomatoes. Stir, bring to a gentle simmer. Towards the end,just before serving add more curry powder, simmer but do not let boil, reduce down to a soft sauce thickness
- In the meantime cook your rice as per instruction. Add the yoghurt just before serving to the sauce, do not boil sauce but keep hot. Cut the set aside tomato into quarters, deseed, then chop the tomato into small pieces. Deseed the cucumber and chop the onion into small pieces. Mix tomatoes,cucumber and onions. Seasone with coriander leaf or a little dried coriander and salt.
- Cook the chicken in a pan until cooked through. Remove chicken from pan, serve with rice, salad and sauce.
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