Bangla Chicken Madras
1 Naga Bang recipe kit
500g-750g of turkey or chicken portions
1 medium sized onion
4 cloves of garlic
2 inches of fresh ginger
½ can tinned tomatoes or 2 fresh tomatoes
full fat natural yoghurt
Optional: coriander for garnishing
Serving Suggestion: Serve with flat breads or basmati rice
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
Make it yours!
Add the chicken or turkey pieces and raise the heat for about 3 minutes. Keep stirring until the outside of the meat is sealed and juices escape from the surfaces. Add up to 200ml of hot water, lower the heat and simmer until cooked. Add tablespoons of natural yoghurt in the last 15 minutes of cooking.
- Serving Size
- 1 serving (100g)
- per serving
- 11 grams
- 26 grams
- 5 grams
- 165 grams
- 19 grams