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JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
  • JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
  • JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
  • JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
  • JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
  • JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
  • JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
  • JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
  • JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney

JULY: Friday Night Curry Discoverer - Lababdar with Samosas and Tamarind Chutney
£9.00
Fulfilment Date:

An indulgent and rich chicken curry...
More info

‘Punjab’ translates as ‘land of the five rivers’ and it’s these rivers that produce lush, fertile lands perfect for farming wheat, dairy, vegetables and rice that the area is famed for. This indulgent chicken curry makes the most of the dairy from the region, using both yogurt in the chicken marinade and cream to make the rich, tomatoey sauce. It’s served with gobi matar (a simple cauliflower and pea dish) and some fantastic homemade samosas made with pastry flavoured with cumin and ajowan seeds. A tangy tamarind and chilli chutney and a raita flavoured with bell pepper and cumin complete the meal.
Details

Prep: 25 mins

Cook: 1 hour 30 mins

Serves: 4

Effort: Medium effort

Origin: India
Shopping list
  • 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
  • 1 large onion
  • 2 cloves of garlic
  • Fresh ginger
  • 250g floury potatoes
  • 1 small cauliflower
  • 300g peas (fresh or frozen)
  • 250g natural yogurt (full fat is best)
  • 75ml cream (any type)
  • 2 tbsp tomato puree
  • 3 tbsp sugar
  • 250g plain flour
  • Oil for frying (sunflower or vegetable oil is best)
  • Rice to serve
Spices included

Samosa Pastry Seeds: cumin, ajowan

Curry Spices: cumin, coriander, turmeric, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli

Tamarind Chutney Spices: tamarind powder (tamarind, starch), amchur, chilli

Samosa Ground Spices: cumin, coriander leaf, chilli, turmeric, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg

Gobi Matar Spices: brown MUSTARD, cumin, coriander, turmeric

Raita Blend: red bell pepper, green bell pepper, cumin

Chicken Marinade: coriander, Kashmiri chilli, paprika, cumin, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida (asafoetida, gum arabic, rice flour, turmeric), fenugreek leaf

Allergens are listed in CAPITALS. May contain CELERY and SESAME.

Store in a cool, dry place.

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