Biriani Curry

Recipe Name	Biriani curry
Description	An unusual curry dish, fairly dry and therefore often served with a 'wet' vegetable curry on the side.
Cook with	Chicken
Ingredients	60gr Curry Sauce Co. Korma Sauce 60gr Curry Sauce Co. Balti Sauce ¼ large spanish onion sliced 130gr cubed cooked tandoori chicken breast 200gr cooked pilau rice ½ tsp ginger puree stock as necessary
Garnish	tablespoon golden sultanas ½ tsp garam masala 4 whole fried almonds 2 fresh tomato slices 1 level dessert spoon desiccated coconut
Method	Gently fry ½ of sliced onion in a little oil until just turning brown. Add sauce, cubed cooked tandoori chicken breast and simmer for 1-2 minutes or until the chicken is hot right through. Take it off the heat and add the hot pilau rice and combine.
Notes	Serve with vegetable curry as this is a fairly dry dish. Follow the guidelines for preparing the vegetable curry but halve the vegetables used and double the sauce content.
Serve	Turn into balti dish and garnish with raw sliced onion, sliced tomatoes, almonds and desiccated coconut.
Alternatives
Serves	1 person(s)

Kashmiri
 

Recipe Name	Kashmiri
Description	A soft mild and fruity variation of a classic Indian dish.
Cook with	Chicken or Prawn
Ingredients	150gr Curry Sauce Co. Korma Sauce 160gr cubed chicken breast or 160g cooked peeled North Atlantic prawns 2 pineapple cubes (halved) 1 lychees (halved) 1 tsp double cream ½ tsp brown sugar 2cm block of creamed coconut
Garnish	3 slices banana sprinkle of flaked almonds
Method	Gently stir fry cubed chicken breast in a little oil until white. Add korma sauce and simmer until the chicken is tender. Add creamed coconut and lychees, then add sugar and cream and simmer for a further 2 minutes
Notes
Serve	Turn into balti dish & garnished sliced banana & flaked almonds.
Alternatives	For prawn Kashmiri add prawns to hot korma sauce with the other ingredients and simmer for 5 minutes approximately. Do not overcook the prawns as they can become rubbery. Turn into balti dish and garnish as above.
Serves	1 person(s)

King Prawn Delight

Recipe Name	King Prawn Delight
Description	A luxurious dish topped with almonds.
Cook with
Ingredients	60gr Curry Sauce Co. Korma Sauce 60gr Curry Sauce Co. Tikka Masala Sauce 170gr king prawns (peeled) ¼ spanish onion 2 strips green pepper 2 strips red pepper ¼ tsp garlic puree ¼ tsp ginger puree ½ large green chilli 1 tsp chopped fresh coriander leaves 1 tsp garam masala
Garnish	sprinkle of chopped almonds 1 tablespoon single cream
Method	Gently stir-fry onion in a little oil until soft but not brown. Add green and red pepper together with garlic and ginger puree, stir fry for a further l- 2 minutes. Add sauce and simmer until peppers are tender, approximately 3 minutes. Add prawns and simmer for a further 2–3 minutes until hot right through. Season if necessary with a little salt. Stir in coriander leaves and garam masala.
Notes
Serve	Serve in balti dish, garnish with a sprinkle of chopped almonds and cream.
Alternatives
Serves	1 person(s)

Korma Curry

Recipe Name	Korma curry
Description	Rich with almonds, creamy with coconut, a dish fit for a King or Queen
Cook with	Chicken or Meat
Ingredients	150gr Curry Sauce Co. Korma Sauce 160gr cubed chicken breast per person cubed or 160gr pre-cooked lamb per person akhini stock as necessary
Garnish	5 whole roasted almonds dessertspoon chopped fresh coriander leaves 2 tablespoon single cream
Method	Stir-fry cubed chicken breast on a low heat for 1-2 minutes, add Korma sauce. Simmer until chicken is tender. Add akhini stock as necessary to maintain consistency.
Notes	Tarka ¼ tsp fenugreek seeds crushed with pestle and motar or spice grinder ¼ tsp cumin seeds crushed as above 1 tablespoon chopped onion Stir-fry onion till brown, add spices, stir-fry 1 minute and add tarka to lamb korma. Stir in. Turn into balti dish and garnish with flaked almonds.
Serve	Turn into a balti dish and garnish with a drizzle of cream, whole roasted almonds and fresh chopped coriander leaves.
Alternatives	For lamb korma substitute pre-cooked lamb for chicken and cook as above but garnish with Tarka.
Serves	1 person(s)