Patak's Madras Curry Paste Pot 2 x 70g
Madras Curry Spice Paste Pots. Hot.
Crafted with a unique and authentic blend of 11 spices packed into a handy pot to make a quick and easy Madras curry for 2, ready in just 25 minutes. A store cupboard staple: no mess; no waste.
Simply fry onion, ginger and garlic. Sizzle the spice paste to release flavours and brown your meat or vegetables. Add in chopped tomatoes and simmer until all cooked through. Garnish with fresh coriander to serve.
Serve alongside Patak's Naans, Pappadums, Chutneys and Pickles for the complete restaurant experience with your curry.
In search of something milder? Why not try our Tikka Masala Curry Spice Paste Pot?
Don't worry, a little oil separation is natural. Our aromatic spices are captured in oil for a deep, rich and authentic flavour.
The plastic pot and cardboard sleeves used for our Patak's Paste Pots are 100% recyclable. The film lids are made from laminated film: this type of packaging is not yet recyclable, but we are working hard with our packaging suppliers to change this. We are signatories of the UK Plastic Pact and are committed to ensuring all of our packaging is 100% recyclable by 2025.
At Patak's, we have over 60 years of spice blending expertise so is perfect when you want to cook something tasty that you're excited about eating.
Hot. Perfectly portioned. 1 Paste Pot serves 2 people, Each pack comes with 2 Paste Pots, each bursting with flavour, Always no artificial colours, flavours or preservatives, Gluten Free, Vegan
Recipe inspiration: www.pataks.com
Preparation and Usage
This Product Must Be Cooked.
May also contain Peanuts and Nuts.
AB World Foods Ltd.,
AB Foods Polska Sp. z o.o.,
ul. Przemysłowa 2,
67-100 Nowa Sól,
Box - Recyclable; Film - Not Recyclable; Pot - Recyclable
Full Product Name:
Our Authentic Blend of Aromatic Spices Including Cumin, Black Pepper and Chilli for a Beautifully Balanced Madras Dish.
Store in a cool dry place. Once opened, use immediately.
THIS PRODUCT MUST BE COOKED.
1 small onion
1cm piece of ginger
1 garlic clove
2 chicken breasts
200g chopped tomatoes
Easy Chicken Madras Curry for 2
1 Fry diced onion in 1 tbsp oil until soft. Add the finely chopped ginger and garlic, followed by the Paste Pot and sizzle to release the flavours. Fill the empty pot with water, add to the pan and cook until evaporated.
2 Add diced chicken and sear, loosen with the tomatoes and 100ml water.
Simmer uncovered for 15 mins until the chicken is cooked through. Garnish with fresh coriander to serve.
Swap chicken for 300g of diced beef for a curry house classic. Cook for 40 mins until cooked through.
Add a dollop of natural yogurt to cool down your curry.
Contains Mustard, May Contain Nuts, May Contain Peanuts
Water, Ground Spices (23%) (Coriander, Paprika, Turmeric, Cumin (2%), Spices, Fenugreek, Black Pepper, Chilli, Fennel), Rapeseed Oil, Salt, Maize Flour, Acids (Acetic Acid, Citric Acid), Tamarind, Yellow Mustard Powder, Dried Crushed Red Chilli, Garlic Powder, Black Mustard Seeds
Suitable for Vegans; Gluten free
|Typical Values||Per 100g||Per Pot|
|Energy ||1154kJ/ 279kcal||808kJ/ 195kcal|
| of which saturates ||1.7g||1.2g|
| of which sugars ||1.3g||0.9g|