Tikka Masala Curry Kit Patak’s

coat the diced hicken or butternut quash with the ground pices. then fry in a tle hot oil until sealed. 2 add the spice paste and 50ml water. cook for 3 mins to release the flavour. 3 71 41 stir in the sauce (and green peas, if using) and simmer for 15 mins or until cooked through. serve with fluffy ♦ enjoy rice and patak's garlic ✦ with a teaspoon of & coriander naan patak's aubergine pickle recipe inspiration: www.pataks.co.uk redients: concentrated tomato paste (7%), ground spices (6%) (spices (2%), paprika, cumin, ric, chilli, cardamom), rapeseed oil, single cream (milk) (4.5%), dried onion, ntrated crushed tomato (2%), sugar, spirit vinegar, modified maize starch, ginger garlic purée, salt, maize flour, tamarind, garlic powder, onion powder, acidity ator (lactic acid), paprika extract, whey protein concentrate (milk), dried coriander cumin seed, dried fenugreek leaf. ergy advice: ergens, see ingredients in bold. may also contain peanuts, nuts and mustard. product must be cooked.