Curry.... so many possibilities, so many combinations.
For me this is perfect for sharing in a group, I love to have three to four dishes on the table that take you on a journey... starting with mild and working up to either very spicy or building up through the aromas. It's a labour of love but so worth it. Enjoy!
Chicken Tikka Masala
Serves 2. Ready in 20 minutes.
This is one of Ben & Jacob’s wonderful curry sauces. We spend hours preparing and slow cooking our sauces so you don’t have to. Using authentic spices and the very finest ingredients, all those wonderful slow-cooked flavours are locked in, saving hours of cooking. You can add your own little twist, or why not try using our simple recipes.
- 4 tbsp Vegetable oil
- 25g Butter
- 4 Onion roughly chopped
- 1 pkt of Ben & Jacob's Tikka Masala Sauce
- 2 Red pepper, deseeded and cut into chunks
- 8 Boneless, skinless chicken breasts, cut into 2½ cm cubes
- 2 x 400g Cans chopped tomatoes
- 4 tbsp Tomato purée
- 2-3 tbsp Mango chutney
- 150ml Double cream
- 150ml Natural yoghurt
- Chopped coriander leaves, to serve
Cut 2 chicken breasts or 4 boneless thighs into bite-size pieces. Fry in a little oil until cooked through. Add Ben & Jacob’s Tikka Masala sauce, bring to the boil and simmer for at least 10 minutes, stirring now and then. Garnish with fresh coriander and serve with boiled rice.
As a vegetarian alternative, chop 400g of vegetables of your choice into bite size pieces. Sauté one small onion and 2 cloves of garlic until golden. Add the vegetables and stir fry for 3-4 minutes, then add Ben & Jacob’s Tikka Masala sauce and gently simmer until the vegetables are just cooked through. For an extra-creamy taste add 1 can of coconut milk with the sauce.
Tomato & Roasted Red Pepper Sauce
Ben & Jacob’s wonderful Italian flavours with the added punch of roasted red peppers. We slow cook the very finest ingredients so all those intense flavours are locked in. A taste of Italy, delicious with pizza, pasta and your imagination.
Wonderfully rich and sweet from the roasted red pepper. Pasta, such a simple ingredient with almost unlimited opportunities to create wonderful meals.
- Tomato 500g
- Red Pepper 500g
- Onion 200g
- Garlic 50g
- Olive Oil 50g
- Salt two teaspoons or to taste