East End Crushed Chilli - Large
£1.19 (4.8p per 10g)
Ground pure spice. Full of aroma&flavour. Suitable for vegetarians. Crushed chilli
Preparation & Storage
- Recipe for Karahi Murgh (Tangy Chicken cooked in a deep pan)Dice 900g of chicken breast to obtain 2"cubes. Heat 50ml oil in a pan. Add 1tsp Nishaan Ginger paste and fry for 1/2 minute. Add 300 gm of East End Chopped tomatoes and cook to form a paste. Add 1/4 cup of fresh thinly sliced ginger and cook for 4 minutes on low heat. Add the chicken and cook for a further 5 minutes. Add 1 1/2 tsp of crushed chilli and 1tsp of coarsely ground coriander seeds. Add 2 tsp of Fenugreek leaves and cook until the chicken is done. Add salt to your taste. Add 1/2 cup of chopped fresh coriander leaves and mix well. Garnish with thin flakes of garlic and sliced green chillies. Serve on a bed of East End Basmati Rice or with Nishaan Roti or Naan Bread.Must be cooked prior to consumption
Store in a cool dry place with the seal closed.
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