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Whenever we make a curry, we toast the spices, grind them down and sautée off a paste in a big pan.  It's time consuming, but it really makes a difference.  We figured we should share that with you.  We're just nice, like that.

Curry Paste:
This is a blend of roasted, ground spices cooked down in oil, and is a great shortcut, still giving you an authentic flavour, with no preservatives.  Contains no onion or garlic.  Once opened, store in the 'fridge for easily four weeks. Level it off and top with a little vegetable oil for best condition.

You can simply slather this on some chicken and grill it to jazz up a quick midweek supper, or fry it in with onions, garlic and ginger at the beginning of your curry cooking.

For a simple Jalfrezi:

Heat some oil in a pan and throw in a teaspoon or so of cumin seeds. 

Add chopped onions, peppers, garlic and ginger and fry for 5-10 mins until soft but not coloured.  Add curry paste, chilli powder to taste, ground coriander, cumin and salt with a splash of water and stir fry for another couple of minutes.

Add chopped chicken (breast if you like, but we prefer thigh as it is more succulent) and stir fry for five minutes.  Add chopped tomatoes (canned or fresh - up to you) and fresh coriander.  


Cover and cook for 15 mins until tender.


Curry Paste

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