Below are some of the very traditional 'British' recipes where our spice mix will bring a new taste dimension without having to buy any new product:
Curried parsnip soup
Chicken curry with apples and sultanas (this nearly put Liz off curry for life but some people love it!)
Stir a teaspoonful into a can of baked beans
You don't need new recipes. Just keep it in your cupboard for when any cook-book says 'curry powder', and take it on holiday in case the local cuisine is a bit dull (see Back-packer's Delight). If you are struggling for ideas, however, look at the recipe in our Indian shop for very traditional 1970s curry, or see below!
Traditional curry with a twist!
This has a taste and texture a bit like a tikka masala.
500g/1 lb chicken, cut into bite-sized pieces
2 tbsp vegetable oil
1 packet British curry spice mix
1 onion, finely chopped
1 small eating apple, finely diced
1 stock cube
1 can chopped tomatoes
2 tbsp full-fat creme fraiche
Juice of half lemon
Fry the onion in the oil until soft, then add the apple and cook gently for a few minutes.
Add the spice mix and stir until fragrant.
Crumble in the stock cube, add the tomatoes, bring to the boil and simmer for about an hour. If it seems a bit thick, add some water, but remember the lemon and creme fraiche will loosen the sauce.
Add the creme fraiche, and lemon juice to taste.
Brown the chicken separately, add to the sauce and cook for about 10 minutes or until ready.