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Curry Paste - LazizaClick image to enlarge

Curry Paste - Laziza

Curry Paste - Laziza

(Ref: CPS253-p)

Price from: 3.95

Curry Paste - Laziza - 330g - 3.95
Curry Paste - Laziza - 1kg - 8.95
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Available in 330g and 1kg jars

• Purity, Quality and Taste since 1985.

• With fresh Garlic and Ginger.

• Home Made.
Recipe for Chicken Curry:


• Chicken - 500g
• Onion (Medium size) - 3 (finely sliced - 150g)
• Yoghurt - 1 cup (about 150g)
• (Can use Tomato and Tomato Paste also)
Ghee/Oil - about 1/2 cup ( 75g)
• Laziza Curry Paste - 2-3 Tablespoon (about 65g)


• Fry onions until golden. Take out and keep separately.
• Put Chicken in the Sesame Oil/Ghee and fry for a while. Add Curry Paste and fry for 1-2 minutes while stirring.
• Put Fried Onions and Yoghurt in a blander and bland for a while. put in the Chicken, cook few minutes while stirring.
• Add about 1-2 cups Water. Cover and cook until Chicken is tender. Keep quantity of Curry to your taste.
• Serve with boiled Rice or Bread (Chapati).


• About 3/4 to cup of Fried Onion -> 150g of fresh sliced Onion.
• Curry paste is equally good for Mutton/ Beef, Egg, Vegetable Fish/ Prawn and Masala Rice dishes

• Garlic, Ginger, Water, Vegetable Oil, Red Chilli, Salt, Coriander, Turmeric, Aniseeds, Black Pepper, Mustard Seeds, Onion Seeds, Cumin Seeds, Fenugreek Seeds and Acetic acid (E - 260)

Product of Pakistan.

If there are any allergens in the ingredients they are marked as bold.
Produce of Pakistan / Packed in Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    Cedar Trade Park
    Cobham Road
    Ferndown Industrial Estate
    Dorset, UK
    BH21 7SD

"Dear Spices of India, Many Thanks! I would like to thank you all for the efficient and speedily manner in which my was processed. I live in France and the order arrived complete and undamaged, (damaged orders happen often!) within a few days. We have been very impressed with the spices and kitchenware that we ordered and will certainly be using you wonderful service again and again. Regards to all your staff,"

- Sharon Newman