• Braising • Marinating • Stir–frying
Use a marinade for meat or poultry, then BBQ, grill or bake.
Add a couple of teaspoons to your stir-fry for a delicious flavour.
Recipe for Buriyani Curry
Serves 2-4 as a main course
60g Karimix Buriyani Curry Paste 500g uncooked rice 2 tbsps vegetable oil ½ onion, sliced 250g chicken, sliced into strips 1 cinnamon stick (optional) 2 star anise (optional) 8 black peppercorns (optional) 2 garlic cloves sliced (optional) 600ml Chicken or Vegetable Stock 2 tsps soy sauce Salt and white pepper to taste
• Heat oil in a saucepan until hot, then add onions and fry for 10 minutes. • Add rice, cinnamon stick, star anise, peppercorn and garlic. Fry for 10 minutes, stirring all the time. • Add Karimix Buriyani Curry Paste and fry for 10 minutes. Add a little stock if it becomes too dry. • Add chicken pieces and continue to stir until well coated. • Add the rest of the stock. Stir well and bring to a boil. • Add soy sauce and, salt and pepper to taste. Stir well and bring to a boil. • Turn flame down to a simmer and put lid on saucepan. Simmer for 20 minutes. Then switch off heat and leave for another 20 minutes until rice is cooked. • Serve hot with Karimix Pineapple Achar and Karimix Mango Chutney.
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