Chimans Hot The Colonels Spice Blend

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The hotter version – all the taste of the mild version but with an extra chilli kick. This hotter recipe is an adaptation of the original 1878 recipe. It is highly versatile and can be used with meat, fish or vegetables. Great for those who love a hotter curry, and you can always add fresh chopped chilli if you really want to turn the heat up!

How to make
Chimans Hot The Colonels Spice Blend in a thermal cooker – Hot.

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This can be cooked in a  Thermal Cooker  if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.

 

 

 

Chimans Mild The Colonel's Curry Authentic Indian Spice Blend

  • 5 tbsp vegetable oil or ghee
  • 2 medium onions, finely chopped
  • 3 cloves garlic, crushed
  • Chimans Hot The Colonels Spice Blend
  • 1 kg skinned chicken joints (or other meat, fish or vegetables)
  • 300ml water
  • 450g mixed root vegetables of your choice
  • 1 tbsp redcurrant or cranberry preserve
  • 150g natural yogurt, mixed with 2 tbsp of water
  • 25g ground almonds
  • Handful fresh coriander, roughly chopped

method:

  1. Heat oil or ghee in the inner pot and fry the onions and garlic for 4-5 mins, until soft.
  2. Add the sachet of spices and stir-fry for 2 mins.
  3. Add chicken (or other meat, fish or vegetables) and fry until browned all over.
  4. Add water, vegetables, preserve, yogurt and almonds. Bring to the boil.
  5. Turn down the heat and simmer for 5 minutes.
  6. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  7. Cook without power for a minimum of 2 hours.
  8. Serve garnished with fresh coriander.

Serve with Chiman Bombay Potatoes, rice and salad for a delicious Indian feast.

Tips:

  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish

 

Ingredients:

Black pepper, chilli powder, coriander, cumin, fenugreek, ginger, mustard seeds, sea salt, turmeric.

 

 

Chiman's Spices, Chiman's Award Winning Colonel's Curry, Chiman's Hot Curries


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