Ingredients
1 pack of Bird’s Eye Tempura Battered Chicken
1 pack of Bird’s Eye Steam Fresh Fragrant Golden Vegetable Rice
1 White onion
tablespoon
1 Vegetable oil
2 Cloves of Garlic
1 Red chilli
½ tsp Turmeric
teaspoon
1 Ground cumin
teaspoon
1 ground Coriander
1-2
teaspoon
Hot chilli power (Depending how hot you like your curries)
400
g
Canned chopped tomatoes
Our method
Cook the Bird’s Eye Tempura Battered Chicken to cooking instructions on the back of the pack.
To make the curry, dice the white Onion and place into a heated non-stick oiled pan and cook until golden.
Finely chop the Chilli and Garlic, place in a bowl adding all the dry spices and mixing into a paste add the paste to the onions and cook spices for around 2 minutes, stirring to avoid the paste from burning add the can of Tomatoes and leave to simmer.
Cook the Bird’s Eye Steam Fresh Fragrant Golden Vegetables Rice using cooking instructions on the back of the pack.
Slice the cooked Bird’s Eye Tempura Battered Chicken into bite sized pieces and add to the madras sauce.
- Assemble the Bird’s Eye Steam Fresh Fragrant Golden Vegetables topped with lashing of chicken madras and serve.
Tzatiki dip and warm naan bread.
WHAT OUR CONSUMERS THINK
Write a review
Be the first to review this recipe