Serves 8 as a side or 4 as a mealTime: 1 hour Vegetarian Ingredients: 8 ears of corn with husks intact ½ cup of good quality mayonnaise ¼ cup of Tamarind Tree Vindaloo Curry Paste Sliced spring onions Mild chilli powder Plain yoghurt Process: Heat oven to 200 degrees and place corn in husks directly on to oven rack. Cook for 45 minutes. Cool slightly then peel back husks and remove corn ‘silk’. The silk will pull away easily when cooked if you tug it from the top of the cob. Tie off husks with some baking twine and...
Need some simple dinner inspiration? Here's a family favourite recipe for our Red Chilli and Garlic Chicken...Ingredients: 1kg chicken pieces or 500g diced chicken 1 jar Tamarind Tree Classic Tikka Tandoori Paste 1 tbsp plain yogurt 1 tbsp chickpea flour Process: Combine chickpea flour, yogurt, classic tikka tandoori paste and coat chicken. Leave to marinate for 1 hour. Place chicken on baking tray covered with greaseproof paper. Drizzle with oil and cook for 45 minutes at 200 degrees. Serve with turmeric rice, tomato chutney, and fresh parsley or coriander.
Turmeric and saffron chicken, a tasty, zesty flavourful dish perfect for a weeknight family meal...Ingredients: 1kg chicken pieces 2 tbs yoghurt 1 jar turmeric + saffron marinad Chilli and coriander Process:Combine chicken, turmeric and saffron paste, yoghurt and cover and marinade for 1 hour. Place on a lined baking try and bake for 35 minutes. Serve with chili, coriander and extra yoghurt. Enjoy!
Aunty's Madras Chettinad is a versatile, spicy, fragrant curry. Here's our super easy, extra delicious slow cooker recipe for this yummy lamb dish...🙌Ingredients: 1kg diced lamb 1 x 440g can of chickpeas 1 jar of Tamarind Tree Madras Aunty's Chettinad Curry Paste 100ml of coconut milk Process: Combine all ingredients and slow cook on 160 degrees for 2.5 hours. Service with rice, mango chutney and coriander. Enjoy!