Ingredients
Method
1 Heat the oil in a saucepan on medium heat and fry the onion and garlic until soft.
2 Add the Hinds Pure Ground Ginger, Hinds Turmeric, and Hinds Cayenne Pepper and cook for 2 minutes.
3 Add the chicken pieces and the Hinds Chicken spice to the curry mixture and brown it.
4 Add the Pakco Mild and Spicy Curry Powder and chopped tomatoes and mix through. Cook for 5 minutes constantly stirring.
5 Add the red pepper, green beans and potato cubes. Add salt and water, cover with lid and cook for 40 – 45 minutes. Season with Hinds Pure Black Pepper.
1 Heat the oil in a heavy-based pan and gently fry the onions over a very low heat for about 15 minutes, or until golden brown and crispy. Set aside.
2 Place the rice, raisins, Hinds Turmeric, Hinds Spice for Rice, water and vegetable or chicken stock cube in a large pan. Bring to the boil, then simmer for 12–15 minutes, or until the rice is tender and stir in the fried onions. Keep warm until ready to serve.
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Ingredients
Directions
1 Heat the oil in a saucepan on medium heat and fry the onion and garlic until soft.
2 Add the Hinds Pure Ground Ginger, Hinds Turmeric, and Hinds Cayenne Pepper and cook for 2 minutes.
3 Add the chicken pieces and the Hinds Chicken spice to the curry mixture and brown it.
4 Add the Pakco Mild and Spicy Curry Powder and chopped tomatoes and mix through. Cook for 5 minutes constantly stirring.
5 Add the red pepper, green beans and potato cubes. Add salt and water, cover with lid and cook for 40 – 45 minutes. Season with Hinds Pure Black Pepper.
1 Heat the oil in a heavy-based pan and gently fry the onions over a very low heat for about 15 minutes, or until golden brown and crispy. Set aside.
2 Place the rice, raisins, Hinds Turmeric, Hinds Spice for Rice, water and vegetable or chicken stock cube in a large pan. Bring to the boil, then simmer for 12–15 minutes, or until the rice is tender and stir in the fried onions. Keep warm until ready to serve.
