For 2 (For 4)
Shallots: 4 (8)
Curry Leaves: 1 stem (2 stems)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Chicken Thighs: 1 pack (2 packs)
Sautéed Tomato Paste : 2 sachets (4 sachets)
Garam Masala: 1 pod (2 pods)
Desiccated Coconut: 1 pod (2 pods)
Basmati Rice: 1 bag (2 bags)
Cumin Seeds: 1 pod (2 pods)
Per serving: Energy (kcal) 707 Fat 30g of which saturates 9g Carbohydrates 73g of which sugars 4g Protein 38g Salt 0.45g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. Here, Alfred makes chicken thigh sing with the same eclectic flavours that wealthy ‘Chettiar’ spice traders first brought to their rural corner of South India centuries ago.
Preparation time:For 2 - 20 minsFor 4 - 30 mins
Cooking time:For 2 - 40 minsFor 4 - 50 mins
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