Quantity of Patak's Punjabi Tikka Masala in trolley 0
|Typical values||Per 100g|
|Of which Saturates||1.6g|
|Of which Sugars||4.9g|
Preparation and Usage
This product must be cooked. Just Add Diced Chicken Thigh (300g) Vegetable Oil (1tbsp) Water (50ml) 1 In a pan, gently fry the whole spices in 1tbsp of vegetable oil for 20 seconds. 2 Add the Patak's Paste with 50ml water and gently fry until the water is almost evaporated. Add meat or vegetables and fry until sealed. 3 Stir in the sauce and simmer for 15 minutes or until the meat is cooked through. If using beef or lamb allow to simmer for 30 minutes until tender. The whole red chilli is hot, so leave it out if you prefer a milder curry.
- Packed in Poland with components from Thailand, UK and Poland
- Suitable for Vegetarians
- May Contain Nuts
- May Contain Peanuts
- May also contain Peanuts and other Nuts
- Free From Artificial Colours
- Free From Artificial Flavours
- Free From Artificial Preservatives
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