Jamie Oliver Tikka Masala Curry Paste 180G

Tomato Paste with Ginger Purée, Garlic Purée, Desiccated Coconut and Spices

• Tangy & Spicy Curry Paste
• Chilli rating - Mild - 1
• Suitable for Vegans
• Suitable for Vegetarians

Ingredients: Water, Tomato Paste [15%], Garlic Purée [10%], Ginger Purée [10%], Rapeseed Oil, White Wine Vinegar, Desicoated Coconut [5%], Ground Coriander, Paprika, Concentrated Apple Juice, Smoked Paprika, Roasted Cumin Seeds, Salt, Ground Cumin, Ground Turmeric, Acidity Regulator: Citric Acid, Ground Fennel Seed, Ground Ginger, Ground Dill Seed, Ground Cloves

Pack size: 180 G

Preparation and usage

Have Fun with Your Curry Paste...

• Marinate fish fillets, chicken, steaks or lamb chops for the barbecue Fish and meat will soak up the rich flavours of the paste beautifully Rub some into raw meat/fish, leave for 30 minutes in the fridge - or overnight for maximum flavour - then grill
• Spice up roast potatoes After parboiling potatoes, toss them with enough paste to lightly coat before roasting for next-level flavour.
• Brush over cauliflower wedges before roasting Simply brush over some of the paste to coat, roast the cauli for about half an hour or until tender, then serve in the centre of the table with daal, rice, crunchy leaf salad and plenty of raita.
• Add a bit of punch to a cheese toastie Try this and you'll never look back! Just spread a little paste on the inside of your bread before layering up and toasting for a wonderful flavour kick.

For a Chicken Tikka Masala Curry for 4

• 1. Place a large wide saucepan with a little oil on a medium heat. Add 600g diced chicken and fry for 5 mins, or until golden.
• 2. Add 1 jar of Jamie Oliver Tikka Masala paste, stir through and fry for 1 min, before adding a 400g tin of chopped tomatoes and 200ml coconut milk.
• 3. Simmer, stirring occasionally, until the meat is cooked through (about 15-20 mins). adding a little water if necessary
• 4. Add a couple of handfuls of pre-cooked veg and pulses, and simmer until hot through and the sauce is reduced, then taste and season to perfection.
• 5. Finish with a squeeze of lemon or lime juice and some fresh chopped coriander, then serve with your favourite sides. Ensure food is piping hot throughout before serving.

For a Veg/Fish/Seafood/Tofu Curry... Follow the same steps, but stir in 600g of your chosen ingredient after the coconut milk, and simmer until cooked through.

Tip: For extra flavour, marinate your meat, fish or tofu in a little paste before cooking.

Other Allergen Info: For allergens, see ingredients in bold.

Storage: Store in a cool, dry place. Once opened, keep refrigerated and consume within 4 weeks. For best before end, see side of lid.

Safety information: DO NOT USE JE SAFETY BUTTON CAN BE PUSHED DOWN

Manufacturer: British Pepper & Spice, Unit 2 Reliant Close, Chandler's Ford Industrial Estate, Eastleigh, Hampshire, SO53 4ND.

Recycling: Jar. Recyclable Lid. Recyclable