At Patak's, we have over 60 years of spice blending expertise. This paste is our authentic blend of aromatic spices, cumin, coriander, chilli and coconut, and is perfect for making a beautifully balanced Jalfrezi dish. 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. Garnish with fresh coriander to serve.Serve alongside Patak's Naans, Pappadums, Chutneys and Pickles for the complete restaurant experience with your curry.
Suitable for vegetariansProduct information
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. Garnish with fresh coriander to serve.
Serve alongside Patak's Naans, Pappadums, Chutneys and Pickles for the complete restaurant experience with your curry.Country of Origin
Storage
Use within six months of opening and before the best before date.Preparation and Usage
Instructions
1 tbsp oil,
1 medium onion (approx. 140g) sliced,
70g - 1/4 jar of Paste,
250g diced chicken,
200g canned chopped tomatoes,
100ml water,
1 medium red or green pepper, sliced.
1. In a medium saucepan, gently cook onions in oil with lid on for 10 minutes until golden.
2. Stir in paste, fry for 3 minutes.
3. Add chicken and fry until sealed.
4. Add tomatoes and cook for 5 minutes to reduce.
5. Add water and sliced peppers mix well, simmer gently for 15 minutes, until chicken is cooked.
Equally delicious with beef, lamb, vegetables or prawns.
Use as a marinade, either on its own or blended 50:50 with natural yogurt. Marinate meat then bake, grill or BBQ.
It is important that this product is not consumed uncooked.
Stir well before use.Recipes
- 1 Onion
- 2cm Piece of ginger
- 2 Garlic cloves
- 4 Chicken breasts
- 1 Red pepper
- 1 Green pepper
- 200g Chopped tomatoes
- Fresh coriander
Tasty Chicken Jalfrezi Curry for 4
1 Fry diced onion in 3 tbsp of oil until soft. Add the finely chopped ginger and garlic with 1/2 a jar of spice paste and sizzle to release flavours. Cook for 2 mins, add 50ml water and cook until evaporated.
2 Add diced chicken and sear, followed by the sliced peppers and loosen with the tomatoes and 100ml water. Simmer uncovered for 15 mins until the chicken is cooked through. Garnish with fresh coriander to serve.
Try with 200g paneer and add a handful of peppers to the simmering sauce.Package Type
Recycling Information
Other Information
Our Authentic Blend of Aromatic Spices including Cumin, Coriander, Chilli and Coconut for a Beautifully Balanced Jalfrezi Dish.
Storage:
Best before end: See lid. Store in a cool, dry place. Use within 6 weeks of opening and before the best before end date.
Safety Warning:
THIS PRODUCT MUST BE COOKED.
Usage:
8 Servings
Brand
Manufacturer
Leigh,
WN7 5RS,
UK.Return To Address
Leigh,
WN7 5RS,
UK.
UK: 0800 0195 617
ROI: 0044 800 0195 617
Typical Values
Per 100g
Energy
1177kJ/ 285kcal
Fat
24.3g
of which saturates
3.7g
Carbohydrate
7.8g
of which sugars
1.1g
Protein
3.2g
Salt
4.8g
Ingredients
Allergen Information
Allergy Information
Dietary Information