'It's all about the pleasure of cooking...'
There's honest pleasure in knowing the food we eat is tasty, wholesome and made with real ingredients. Spicentice is all about creating a home-cooked experience, to share with family and friends, with traditional recipes that have been perfected over generations.
The clever little (no waste) packs of 100% pure herbs and spices come with an easy to prepare recipe that serves four and a shopping list of the extra things needed to make your favourite dish.
Each Spicentice Coriander Chicken Curry Kit contains Cumin Seeds, Ground Coriander, Ground Cumin, Paprika, Chilli Powder, Cassia Bark, Cardamom, Black Peppercorns, Garam Masala (Ground Cinnamon, Ground Black Pepper, Ground Cloves, Ground Cardamom).
No additives, no preservatives and no colouring.
Chicken (4 breast fillets)
2 Onions (medium)
3 Garlic Cloves
1' piece Ginger
200ml Tomatoes (tinned)
Fresh Coriander (1 bunch)
2 tsp Lemon Juice
5 tbsp Cooking Oil
1 tsp Salt
½ tsp Sugar
1. Peel and finely chop the onions, garlic, ginger and coriander.
2. Remove the skin from the chicken and cut nto bite-size pieces.
3. Mix the chicken with the contents of the marinade Sachet, 1 tsp lemon juice, ½ tsp salt and half the chopped ginger and garlic.
4. Leave to marinate for 30 mins or more.
5. Blend the tomatoes.
Cooking the curry
1. Heat the oil in a large saucepan over a medium heat. Add the contents of Sachet 1 and fry the seeds for a few seconds before adding the onions.
2. As the onion browns, add the remaining garlic and ginger and continue to fry, stirring occasionally.
3. Now add the tomatoes, contents of Sachet 2, 1 tsp lemon juice and ½ tsp each of salt and sugar and simmer for 2 mins.
4. Stir in the marinated chicken and cook with a lid on for 10 mins.
5. Add 150ml water and gently simmer for 15 mins until the chicken is tender. Stir in half the chopped coriander.
6. Once cooked, check the seasoning and serve garnished with the rest of the coriander.
Serve with... Perfect with Spicentice Pilau Rice, Naan Bread and a traditional yogurt and mint Raita. Try it with a chilled beer or a glass of Nimbu Pani (lemonade, but it sounds much more fun in Indian!)