For 2 (For 4)
Chestnut Mushrooms: ½ punnet (1 punnet)
Fresh Coriander: 1 bunch (2 bunches)
Aromatic Spice Blend: 2 pods (4 pods)
Diced Chicken Thigh: 300g (600g)
Crackle and Sizzle Tarka Blend: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Onion Paste: 1 sachet (2 sachets)
Tomato Paste: 1 sachet (2 sachets)
Basmati Rice: 150g (300g)
Savoury Tarka: 1 pod (2 pods)
Garam Masala: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Coconut Milk: 1 can (2 cans)
Per serving: Energy (kcal) 567 Fat 8g of which saturates 1g Carbohydrates 75g of which sugars 6g Protein 44g Salt 1.5g
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Despite the Punjab being probably the greatest influence on Indian restaurant cooking in the UK, you’re much more likely to find this classic in Punjabi home kitchens and roadside dhaba restaurants than on the menu of your local curry house. Tariwala is a true curry lover’s curry, embellished with neither butter nor cream, relying purely on the cook’s careful attention to the dish’s base ingredients to draw out their natural richness. The result is a robust, rustic sauce that foregrounds the rich, homely flavours of roast chicken and sauteed onion. It’s nostalgic yet timelessly satisfying, a recipe perfect for rainy days and Sunday lunches alike.
Preparation time:For 2 - 10 minsFor 4 - 10 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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