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    (25)
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Home / Recipes / DIY Curry(44 products)
Home / Recipes / DIY Curry(44 products)
Bombay Potatoes are simple spiced potatoes and are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries.
15 minutes to prepare and 30 minutes to cook


Spices and herbs in kit:

Turmeric, cumin seeds, mustard seeds, fennel seeds, onion seeds, whole red chillies and curry leaves. (May contain traces of mustard, celery and sesame seeds)
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    450 grams - Whole new potatoes
    2 - Green chillies (medium)
b
    2 - Onion (large)
    1 - Lemon (small)
    50 grams- Fresh coriander leaves
    4 tbsp - Olive Oil (or cooking oil)
    2 tsp - Salt


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Scrub the potatoes in running water and cut them to 2cm cubes

Step 2: Finely chop the onions

Step 3: Finely chop the green chillies, leaving the seeds

Step 4: Coarsely chop the fresh coriander

Step 5: Juice a small lemon

Cooking Instructions

Step 1: Boil the cubes of potatoes in water with the salt and half the Bhajiman Sachet 1 until tender, drain well and put aside.

Step 2: Heat the oil in a non-stick pan or wok, add Bhajiman Sachet 2 when the whole chillies turn black.

Step 3: Add the onions, green chillies, coriander and the remnant of Bhajiman Sachet 1 and Bhajiman Sachet 3. Cook until the onions are soft and golden brown.

Step 4: Fold in the potatoes and add a few drops of water. Cook on a low heat for 10 mins, mixing well to ensure the even distribution of the spices.

Step 5: Add extra salt if required and lemon juice to taste.

Goa, on the south-western Indian coast, is the birthplace of the Vindaloo style. This rather hot, sweet and sour dish is a spiced version of an originally Portuguese dish, 'carne de vinha d'alhos'  brought to the island in the early 16 th century. Their words for wine and garlic gave the vindaloo its name – it has nothing to do with the Hindi word, aloo, and meaning potato.

All my curry recipes can be made the day before, refrigerated and properly reheated slowly until piping hot. My Bhaji Man Pork Vindaloo curry kit also works well with boneless chicken thighs or lamb neck fillet.
20 minutes to prepare and 60 minutes to cook


Spices and herbs in kit:

Cumin seeds, Garam Masala contains (coriander cumin ginger cassia black pepper and cloves), fenugreek seeds, turmeric, ground coriander black mustard seeds, cardamom seeds,dried red chillies, black peppercorns and cinnamon stick.
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    700 grams boneless trimmed pork shoulder
    5 tbsp Aspall white wine vinegar
    2 tsp salt
    1 tbsp light brown sugar
    2.5cm/inch of fresh ginger
    2 garlic cloves
    2 medium onions
    3 tbsp flavourless cooking oil
    Seasoning to taste


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Cut the pork into inch/2.5cm sized cubes.

Step 2: Finely chop or grate the ginger plus peel the garlic cloves .

Step 3: Halve the onions and finely slice.

Step 4: Simmer 150ml water.

Cooking Instructions

Step 1: Empty contents of Bhajiman Sachet 1 into a pestle and mortar or coffee grinder and coarsely grind. Mix the ground spices, wine vinegar, salt and sugar together in a large bowl, add the cubed pork and fold until well coated. Leave to marinate for 30-40 minutes.

Step 2: In a mini food processor, blend the ginger and garlic with two or three tablespoons of cold water until it becomes a smooth paste.

Step 3: Heat the oil in a medium-hot deep frying pan and add the sliced onions. Stir occasionally until golden brown and caramelised. If they start to burn, add a little more oil and lower the heat .

Step 4: Add the ginger-garlic paste and fry, stirring well, for another minute. Pour in the contents of Bhaji Man Sachet 2 and stir for a further minute.

Step 5: Fold in the marinated pork and its juices; cook whilst stirring occasionally for 10 minutes. Next carefully stir in 150ml of boiling water and bring to a good simmer. Cover pan with the lid slightly ajar, reduce heat to low and cook for 40 minutes, again stirring occasionally until the meat softens. If it starts to dry out, add a few tablespoons of boiling water.

Step 6: Add contents of Bhaji Man Sachet 3 and cook for a further five minutes. By this point there should be thick gravy. If not, add sufficient boiling water to make this and finally check seasoning to suit your taste.

Home / Recipes / DIY Curry / Rogan Josh(4 products)
Rogan Josh came initially from Kashmir in Northern India. In this recipe extra spices are used, which are tempered with a generous helping of cream.
10 minutes to prepare and 60 minutes to cook


Spices and herbs in kit:

Ground cumin and coriander, red chilli powder, turmeric, cinnamon and paprika. (May contain traces of mustard, celery and sesame seeds)
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    700 grams - Lamb shoulder or braising steak
    4 - Tomatoes (medium)
    1 - Onion (large)
    2.5cm3 - Fresh root ginger
    3 - Garlic cloves
    1 tbsp - Tomato puree
    100 grams - Full fat yoghurt
    5 tbsp - Olive Oil (or cooking oil)
    - Salt to taste
    - Handful of fresh Coriander for garnish


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Trim the lamb of excess fat and cut into 3cm cubes

Step 2: Finely slice the onions and tomato

Step 3: Peel and crush the garlic

Step 4: Finely chop or grate the root ginger

Step 5: Chop the fresh coriander coarsely

Cooking Instructions

Step 1:Heat the oil in a large non-stick pan or a wok and fry the lamb in batches over a medium heat until it turns brown. Set aside. In the same pan, fry the onions until they turn golden brown.

Step 2: Lower the heat, add the ginger and garlic and fry for 1 minute stirring vigorously.

Step 3: Add the chopped tomatoes and Bhajiman Sachet 1 and fry for a minute.

Step 4:Add the fried lamb cubes and their juices and add Bhajiman Sachet 2. Mix and stir.

Step 5: Stir in Bhajiman Sachet 3, the tomato puree and the salt to taste. Cook for 5 minutes then add 125ml of water. Bring to the boil.

Step 6: Cover and simmer on a medium heat for around 40 minutes or until the lamb is tender, stirring occasionally to prevent sticking to the bottom of the pan.

Step 7: Now stir in the Yoghurt and mix well. Taste and add salt to taste if necessary.

Garnish with the fresh coriander, add lemon juice to taste and serve with rice

Home / Recipes / DIY Curry / Thai Red Curry(6 products)
Like our Green Thai Curry kit, the Bhaji Man Thai Red Curry kit has the authentic balance and flavours of the native original but adapted for your convenience. The traditional taste in this special recipe, comes from my specially blended hot spices such as chillies, galangal and cumin combined with the sour tang of cardamom, lime and lemon grass as well as the sweetness of brown sugar and the saltiness of fish sauce, finished with creamy coconut milk.
15 minutes to prepare and 45 minutes to cook


Spices and herbs in kit:

Ground Kaffir leaves, ground lemon grass, ground galangal, ground coriander, ground cumin, paprika, cinnamon, cardamom, turmeric, dried lemon grass and Dried Kaffir leaves.
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    2 medium onions
    5 garlic cloves
    Ground sea salt and black pepper
    700g boneless skinned chicken breasts or thighs
    1 red pepper
    6 small mushrooms      
    100g green beans or sugar snaps
    400ml coconut milk
    100ml chicken or vegetable stock
    1 tbsp fish sauce
    1 tbsp soy sauce
    1 heaped tbsp palm or demerara sugar
    zest of a lime
    juice of half a lime
    4 tbsp flavourless cooking oil
    handful coriander leaves


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Over a bag, carefully split the chillies in Bhaji Man Sachet 1 and remove the seeds. Soak in cold water for 20 minutes.

Step 2: Peel the onions and garlic.

Step 3: Add one quartered onion, four garlic cloves, the salt, drained red chillies and the contents of Bhaji Man Sachet 2 into a food processor and blend well into a thick curry paste.

Step 4: Cut the chicken roughly into 2cm squares

Step 5: De-seed and chop the red pepper into similar sized squares.

Step 6: Quarter the mushrooms and finely chop the other onion and garlic clove. (Cut beans (if using) into mouth sized pieces )

Cooking Instructions

Step 1: Heat the oil in a medium-hot deep frying pan and fry the onion until golden brown, stirring frequently. Add in the garlic and fry for another minute.

Step 2: Turn up the heat to high, scrape the curry paste from the blender and fry for five minutes, stirring frequently.

Step 3: Stir in the coconut milk, stock, contents of Bhaji Man Sachet 3 and bring to a boil. Add the mushrooms, bring back to a simmer and cook for 5 minutes covered with the lid ajar.

Step 4: Fold in the contents of Bhaji Man Sachet 4 and the chicken pieces. Cover, bring back to a simmer, cooking for 10 more minutes with the lid slightly ajar.

Step 5: Stir in the fish sauce, soy, sugar, lime zest and juice. Fold in the red pepper and beans or sugar snaps. Bring back to a simmer and continue to simmer well for 5 – 10 minutes uncovered over a low-medium heat until the vegetables are all tender and a thick gravy is created.

Step 6: Taste and adjust seasoning to suit.

Step 7: Shred the coriander leaves and scatter over the dish before serving.

It is best enjoyed with lots of fluffy Thai jasmine rice scattered with shredded coriander leaves and Thai holy basil or mint.

 Thailand is famed for its pungent cuisine, a balance of spicy, sour, sweet and salty – the results of this Bhaji Man Thai Green Chicken curry kit are no exception. An unctuous creamy dish, its richness is tempered with the balance of spices, fish and soy sauces, dark sugar and citrus.
20 minutes to prepare and 40 minutes to cook


Spices and herbs in kit:

Ground kaffir lime leaves, lemon grass, galangal, coriander seeds, & cumin seeds, whole kaffir lime leaves, lemon grass. Spices and herbs from around the world, ground and carefully blended in Norfolk

Essential additional ingredients (Shopping List):

    2 medium onions
    6 garlic cloves
    6 medium green chillies
    700 grams boneless skinless chicken thighs
    500 grams mixed vegetables (red pepper, aubergine plus your choice of green beans, button mushrooms, courgette, sugar snap peas)
    1 lime
    200ml of chicken stock
    3 tbsp light cooking oil
    400ml coconut milk
    1 tbsp fish sauce
    1 tbsp soy sauce
    1 heaped tbsp demerara sugar
    seasoning to taste


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Peel onions and garlic. Carefully top, tail and de-seed the chillies.

Step 2: For the green curry paste – quarter one onion and place with four garlic cloves, the de-seeded chillies, a half teaspoon of salt, Bhaji Man Sachet 1 and 5 tablespoons of cold water into a food processor, blending until a thick purée.

Step 3: Top, tail and prepare vegetables as necessary. Remove seeds and pith from red pepper. Cut all vegetables into inch sized pieces.

Step 4: Cut chicken thighs into inch sized pieces.

Step 5: Finely chop the remaining onion. Finely chop the other two garlic cloves. Grate the zest of the lime and squeeze half for juice.

Step 6: Bring chicken stock and coconut milk to a gentle simmer.

Cooking Instructions

Step 1: Heat the oil in a medium-hot deep frying pan and fry the onions until golden brown. Add in garlic and fry for another minute.

Step 2: Turn up the heat to high, scrape in the curry paste from the blender and fry for five minutes, stirring frequently.

Step 3: Stir in the coconut milk, chicken stock, Bhaji Man Sachet 2 and bring to a boil. Fold in the vegetables (except green beans or sugar snaps if using), return to the simmer and cook for 5 minutes covered with the lid slightly ajar.

Step 4: Add the chicken, return to the simmer and cook, covered for 10 more minutes with lid slightly ajar.

Step 5: Stir in the fish sauce, lime zest and juice, soy sauce and brown sugar, followed by the beans or sugar snaps if using. Cook uncovered for 5 – 10 minutes over a low-medium heat until vegetables are all tender and a thick gravy is created.

Step 6: Taste and adjust the seasoning to suit.

It is best enjoyed with lots of fluffy Thai jasmine rice scattered with shredded coriander leaves and Thai holy basil or mint.

Home / Recipes / DIY Curry / Spiced Dhal (7 products)
Spiced Dhal or tarka dhal is a Indian recipe for a lentil based main course accompaniment. It is a flavoursome dish originating in the modern period.
10 minutes to prepare and 30 minutes to cook

Spices and herbs in kit:

Red lentils, Bengal lentils, turmeric, mustard seeds, cumin seeds, curry leaves and whole dried chillies. (May contain traces of mustard, celery and sesame seeds)
Spices and herbs from around the world, ground and carefully blended in Norfolk

Essential additional ingredients (Shopping List):

    400 grams - Tin of crushed tomatoes
    4 - Green chillies (medium)
    1 - Onion (large)
    2 - Garlic cloves
    4 tbsp - Olive Oil (or cooking oil)
    2 tsp - Salt
    - Handful of Fresh Coriander coarsely chopped

Step-by-step preparation and cooking instructions:

Preparation

Step 1: Wash the lentils thoroughly

Step 2: Wash whole green chillies, leave whole

Step 5: Crush the garlic

Step 3: Slice the onion

Step 4: Coarsely chop the fresh coriander

Cooking Instructions

Step 1: Put 350ml of water into a heavy pan, add Bhajiman Sachet 1, the whole green chillies, the sliced onions and the lentils – bring to the boil (covered) until the lentils are soft and the water has evaporated.

Step 2: Mash the lentils with the back of a spoon and when nearly smooth add the salt and tomatoes and mix well. If necessary, thin the mixture with some hot water.

Step 3: Fry the garlic and Bhajiman Sachet 2 in a separate pan until the garlic is brown and then pour over the lentils and cover.

Step 4: After 5 mins mix well and garnish with the coarsely chopped fresh coriander leaves.

Step 5: Add extra salt if required.

Bhaji Man's tasty tempura batter is made with cold still water for vegetables and cold sparkling water for seafood to give a lighter batter. The result is a unique fluffy and crisp tempura structure when cooked. Perfect as an appetiser selection alongside dips of minty cucumber yoghurt, mango chutney and tomato salsa sprinkled with coarsely crushed pan roasted coriander and cumin seeds.
5 to 10 minutes to prepare and 15 minutes to cook


Spices and herbs in kit:

Gram flour, mixed spices, baking powder, (mono calcium phosphate, corn starch*, rice flour, raising agent (disodium diphosphate, sodium hydrogen carbonate), mixed spices (turmeric, crushed chillies, herbs, chilli powder, asafoetida containing gum Arabic, ground rice & turmeric). *Denotes organically grown
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    500g of mixed raw vegetables eg: cauliflower, broccoli, wild or button mushrooms, parsnips, courgettes, carrots, aubergine, sweet potatoes or 500g raw seafood eg: prawns, shrimps, scallops, crab, seabass, monkfish
    1 tsp salt plus more for sprinkling
    flavourless cooking oil


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Thin slices or strips of vegetable or seafood are dipped and coated with batter before frying.
Cooking Instructions

Step 1: Put the Bhaji Man Pakora/Tempura mix and 1 tsp of salt into a bowl and add 140ml of cold still water or sparkling water. Stir well into a thick batter and cover. Leave for 10 minutes.

Step 2: Heat 2cm deep of cooking oil in a deep non-stick frying pan over a hot heat. When hot, dip the prepared raw vegetables in the batter and then shallow fry both sides until golden brown.

Step 3: Drain well on kitchen paper and keep warm, whilst cooking the remainder.

Step 4: When all the tempura/pakora are cooked, serve hot sprinkled with salt.



Home / Recipes / DIY Curry / Onion Bhajis(2 products)
The onion bhaji is a spicy Indian snack of which the main ingredient is fried onions. In the UK the onion bhaji has become popular to eat as a snack or as a starter. These tasty crisp Indian fritters eat well as nibbles alongside dips of minty cucumber yoghurt, mango chutney and tomato salsa sprinkled with coarsely crushed pan roasted coriander and cumin seeds.
15 to 25 minutes to prepare and 10 to 15 minutes to cook


Spices and herbs in curry spice kit:

Gram flour, fish preserve, baking powder, (mono calcium phosphate, corn starch*, sodium bicarbonate), mixed spices (turmeric, crushed chillies, herbs), asafoetida (containing gum arabic, ground rice & turmeric).
Produce of more than one country. *Denotes organically grown.
(Contains fish preserve. May contain traces of nuts)
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    500g of peeled medium onions
    1 tsp salt plus more for sprinkling
    flavourless cooking oil


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Halve and VERY thinly slice the onions.
Cooking Instructions

Step 1: In a large bowl, mix together the onion slices, SALT, and add Bhaji Man Easy Mix, stir until it becomes a wet paste (moisture coming from the onions and dissolved salt). Cover bowl, leave to stand for 10 minutes to allow the spices and herbs to infuse. Stir again to coat all the slices well.

Step 2: Heat a non-stick frying pan over a medium heat and add 2cm of cooking oil. When oil is hot, carefully drop in separate tablespoonfuls of the mixture and spread thinly into a circular shape to form fritters.
- Fry on both sides until golden brown.

Step 3: Once golden brown, drain on kitchen paper and keep warm. Once all the mix is cooked, sprinkle with salt and serve hot.

Serve with rice, Bhajiman Lamb Rogan Josh, Bhajiman Chicken Jalfrezi or Bhajiman Chicken Tikka Masala and Bhajiman Bombay Potatoes.



Home / Recipes / DIY Curry / Lamb Madras(8 products)
The Madras curry is said to originate from the south of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain. This curry can be vegetarian or made with meat. It has its origins in Hindu culture and thus authentic recipes are vegetarian.
10 minutes to prepare and 45 minutes to cook


Spices and herbs in kit:

Red chilli powder, Turmeric, Garam Masala contains (coriander cumin ginger cassia black pepper and cloves), nutmeg, ground cumin, ground coriander, cloves, cardamoms and Curry leaves.
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    700g of shoulder of lamb, braising beef or chicken thighs skinless
    2 large onions
    200g of chopped tomatoes (tin)
    3-4 Green chillies (Birds Eye) (for a milder taste remove seeds)
    Fresh ginger 2.5cm2
    4 Garlic whole
    2 tsp salt or to taste
    Fresh coriander leaves for garnishing
    4-5 tbs of unflavored oil


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Cut the meat or chicken thighs to bite size pieces

Step 2: Finely chop the onions and the green chillies (for a milder taste remove seeds)

Step 3: Grate the ginger

Step 4: Crush the garlic cloves

Cooking Instructions

Step 1: Heat the oil in a large non-stick Pan. Add sachet 1 and sizzle for 2 min.

Step 2: Add the chopped onions and fry until dark golden colour.

Step 3: Add the green chillies, garlic and grated ginger and cook for 1 min.

Step 4: Add sachet 2 and salt, cook stirring frequently for 3 min.

Step 5: Add the meat or chicken and 50ml of hot water, mix well and cook for 20 min.

Step 6: Add sachet 3, chopped tomatoes cover and cook on a medium heat for a further 20mins or until the meat or chicken is tender.


Home / Recipes / DIY Curry / Chicken Korma (9 products)
The Murghlai dynasty with its Persian and Turkish roots had great influence on Indian cuisines as we know it in this country and korma was a special royal dish. My Bhaji Man Chicken Korma is more flavoursome than the bland take-away version, but is still mild-medium in its spiciness. This special recipe includes tomatoes and ground almonds to give the final creamy dish an authentic balance of richness and depth of flavour.
20 minutes to prepare and 50 minutes to cook


Spices and herbs in kit:

Black cumin seeds cardamom seeds,garam masala contains (ground coriander, cumin, ginger, cassia, black pepper & cloves ), Chilli powder, Ginger powder, Bay leaves, whole cloves, black peppercorns, cinnamon stick.
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    2 medium onions
    6 garlic cloves     
    700 grams skinless boneless chicken thighs
    250 grams of fresh or tinned chopped tomatoes
    3 tbsp flavourless cooking oil
    2 tsp fine sea salt
    250 grams full fat yoghurt
    2 heaped tbsp ground almonds  
    1 tbsp fresh lemon juice


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Finely chop the onions plus peel and crush the garlic.

Step 2: Cut chicken into 2.5cm/1 inch sized pieces

Step 3: Chop tomatoes roughly. (If fresh, carefully skin tomatoes by scoring an ‘X' on base, covering with boiling water for 20 seconds, cool under running cold water tap and peel.)

Step 4: Bring 50ml of water to a simmer
Cooking Instructions

Step 1: Heat the oil in a deep frying pan over a medium heat, empty in the contents of Bhaji Man Sachet 1 and fry for 2 minutes, gently stirring. Add in the chopped onions and continue to fry, stirring frequently,  until golden brown.

Step 2: Tip in the contents of Bhaji Man Sachet 2 along with the garlic, chicken pieces and salt. Mix well and cook uncovered for 10 minutes, stirring occasionally.

Step 3: Empty in the contents of Bhaji Man Sachet 3, the yoghurt, ground almonds, tomatoes and lemon juice and stir well over a low heat for 5 minutes. Pour  the hot water. Bring to a boil, turn down, cover with lid slightly ajar and simmer for 30 – 40 minutes. Check it regularly to ensure it is not drying out – if it is, add a little more hot water and cover completely with the lid.

Step 4: After 30 – 40 minutes the dish is ready, once the chicken is tender and a thick gravy has been formed (adding more hot water if needed). Taste and adjust the seasoning to suit.



Chicken Tikka Masala is a Desi dish based on Indian-style roast chicken chunks (chicken tikka) cooked in a tangy tomato and creamy curry sauce. It has been hailed as "Britain's true national dish" but is popular throughout the world..
10 minutes to prepare and 40 minutes to cook


Spices and herbs in kit:

Ground coriander, Ground cumin, Cinnamon powder, Paprika, Turmeric, Red Chilli Powder, Whole Cardamons. (May contain traces of mustard, celery and sesame seeds)
Spices and herbs from around the world, ground and carefully blended in Norfolk
Benefits of Bhaji Man's Chicken Tikka Masala Curry Kit

    Amaze your family and friends with your fantastic culinary skills
    Save money by only purchasing the herbs and spices required for each meal
    Freshly prepared spices for maximum flavour and taste
    Create much healthier curries using olive oil/rapeseed oil plus fresh free range and organic produce
    Great tasting results, all from you own homemade cooking
    Email support if you are not getting the desired results
    Money back guarantee


Essential additional ingredients (Shopping List):

    700 grams - Chicken breasts
    2 - Tomatoes (medium)
    2 - Onion (medium)
    2.5cm3 - Fresh root ginger
    4 - Garlic cloves
    2 tbsp - Tomato puree
    2 - Small green chillies
    250 grams - Natural yoghurt (full fat)
    5 tbsp - Olive Oil (or cooking oil)
    - Salt to taste
    - Handful of fresh Coriander for garnish


Chicken Jalfrezi, or jhal frezi, means dry fry and as such this delicious dish does not have much gravy instead the thick tantalising sauce clings to the Chicken chunks.
10 minutes to prepare and 35 minutes to cook


Spices and herbs in kit:

Ground cumin and coriander, turmeric, red chilli powder, whole cardamons and cloves. (May contain traces of mustard, celery and sesame seeds)
Spices and herbs from around the world, ground and carefully blended in Norfolk


Essential additional ingredients (Shopping List):

    700 grams - Chicken thighs
    4 - Tomatoes (medium)
    1 - Onion (large)
    2.5cm3 - Fresh root ginger
    4 - Garlic cloves
    2 - Capsicum peppers (red & green)
    4 tbsp - Olive Oil (or cooking oil)
    - Salt to taste
    - Handful of fresh Coriander for garnish


Step-by-step preparation and cooking instructions:

Preparation

Step 1: Cut the chicken thighs to bite size pieces, wash and allow to drain

Step 2: Finely chop the onions and the tomatoes

Step 3: Crush the garlic cloves

Step 4: Finely chop or grate the root ginger

Step 5: Slice the peppers thickly

Cooking Instructions

Step 1: Heat the oil in a deep non-stick pan or a Wok and add Bhaji Man Sachet 1 and allow it to sizzle for a minute or two.

Step 2: Now add the chopped onions and fry until soft and golden brown.

Step 3: Add the garlic, stir and fry for a further 2 minutes on a medium heat.

Step 4: Now add the washed and drained chicken pieces, followed by Bhaji Man Sachet 2 and salt, stirring frequently for 5 mins to prevent sticking.

Step 5: Pour in the tomatoes, mix and cover and simmer on a medium heat for 10 mins.

Step 6: Uncover and allow excess water to evaporate on a high heat for about 3 mins.

Step 7: Add Bhaji Man Sachet 3, add chopped ginger and the sliced peppers, cover and simmer for a further 5 mins on a low heat. Garnish with the fresh coriander and serve with rice.

The Chicken Jalfrezi Curry Kit contains a wonderful combination of exotic spices and herbs, all weighed out, chopped, ground and blended to our own special secret recipe, and designed to produce the wonderful flavours and aromas of traditional Eastern cuisine at its very best.

Each Curry Kit is designed to produce a complete dinner for 4 people and in addition to all the spices and herbs you will need it contains a full step-by-step preparation guide and cooking instructions along with the 'essentials' shopping list of additional ingredients.

Bhaji Man’s Chicken Jalfrezi Curry Kit take all the hard work out of cooking authentic Chicken Jalfrezi at home, allowing even the busiest of people or most inexperienced of cooks to present mouthwatering, aromatic and flavoursome dishes with that all important ethnic homemade feel.

We have done all the hard work on your behalf, perfecting the Chicken Jalfrezi for you to make a tasty and easy-to-make meal.