I love to make all my own curries from scratch and that includes the pastes, but sometimes I am time poor and see no issues at all with using a store bought good quality paste. They taste great and are easy to use. I have made this curry with both and each has been great. If you want me to add my curry paste recipe, let me know😊
Half a jar of tandoori paste
3 onions sliced
3 chicken breasts chopped
2 tins diced tomatoes
4 garlic cloves grated
Veg or chicken stock
Coat the chopped chicken thoroughly in the tandoori paste.
Place all the sliced onion into a slow cooker, add the coated chicken on top and one tin of tomatoes.
Add enough stock to just cover the meat and season with salt and pepper. Add extra chilli if you prefer more heat.
Turn on high temp, add the second tin of tomatoes and leave to cook for 6 to 8 hours until the sauce has reduced and thickened.
Serve with homemade garlic naan, a dollop of natural yoghurt and coriander.
2 tsps active dried yeast
.5 cup lukewarm milk
1 cup lukewarm water
2 cups plain flour
1 1/3 cup wholemeal flour
.5 tbsp sugar
2.5 tbsp canola oil
1 tsp garlic paste
.5 tsp salt
In a large bowl add the yeast, sugar and water and leave for approx 10 minutes to activate.
Add the wholemeal flour, plain flour reserve 1/4 cup, milk, salt, garlic paste.
Mix together to form a dough adding the extra 1/4 cup of flour a tsp at a time. The dough should not be dry so you may not need it all.
Coat the bowl in oil and the top of the dough then cover with cling wrap and leave to rise for 2 hours.
Cut the dough into 6 and roll into naan shapes.
Heat a dry fry pan on high heat and cook naan for 1 to 2 minutes until it starts to bubble, flip and cook the other side. Repeat until all done, wrap in kitchen paper to keep warm and cover in a clean tea towel.
150g butter melted
2 tsp garlic paste
2 tbsps coriander fresh chopped
Mix together and brush onto each side of the warm naans.
I always make double tthe mix as these freeze really well.👍👍