Surma Secret Spices Ltd.
161 Frodingham Road, Scunthorpe,North Lincolnshire. DN15 7NH.
Tel: 01724 335492 Fax: 01724 335492 email@example.com
Stage 1 (Puree)
1. Cut 1 onion into 1⁄4s, cut the tomatoes into 1⁄2s,
chop the green pepper, ginger (pealed), garlic clove,
and a little coriander.
2. Put the above in a small sauce pan together with 4
tbsp oil, 1⁄4 tsp turmeric, salt and cup of warm water
(around 200/250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately
15/20 mins) stirring occasionally.
4. When cooked place in a blender to make into
Stage 2 (Curry)
1. Heat 7 tbsp of oil in a medium sized sauce pan.
2. Add cardamom and the bay leaves and slowly fry.
3. Add rest of the onions (finely sliced) with salt and
cook to soften (stirring reaptedly).
4. Add the Mr Huda’s Universal Curry Paste and
cook for 2/3 mins (stirring continuously).
5. Add the ready blended puree and cook for further
3-4 mins (stirring occasionally, covered).
6. Add the chicken with a little warm water (around
100-125 ml) and on full heat bring to boil and then
cook for around 3-4 mins (covered and stirring
7.Back to moderate / low heat, leave to simmer
(covered) for 30 mins (stirring occasionally).
8. Add the coconut, sugar and the cream and bring to boil
then leave to simmer for further 10-15 mins (stirring
occasionally) or until the required moisture (add
more water if you prefer more sauce or cook on
higher heat slightly longer with lid semi opened for
9. Once cooking is over add the butter or ghee, stir
and leave the curry to settle for 10-15 mins before
serving and garnish with a little cream on top.
TIPS: if you prefer more milder or more coconuty
taste simply add a little more cream and sugar or
more coconut cream.
500g boneless chicken
(cut into small cubes),
1 1⁄2 medium onions (225g),
10g of ginger (fresh),
1 medium garlic clove (fresh),
3 cherry tomatoes,
1⁄4 small green pepper,
11 tbsp veg/ol