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Tangy Bangla Madras

This succulent curry is full of spicy and tangy flavour. It's a hot one so beware! 

INGREDIENTS:

  • 1 Naga BANG Scratch Spice Kit

  • 500g-750g of turkey or chicken portions

  • 1 medium sized onion

  • 4 cloves of garlic

  • 2 inches of fresh ginger

  • Tinned plum tomatoes

  • Full fat natural yoghurt 
  • Optional: coriander for garnishing

Serving suggestion: Traditional Basmati Rice or Cauliflower / Konjac Rice for Ketogenic diets

     

    BUY NAGA BANG

    Bang Curry Tangy Bangla Madras Recipes

    NOW FOLLOW OUR SIMPLE 3 STEP PROCESS

    STEP 1: CHOP IT

    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.

    STEP 2: SPICE IT

    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.

    STEP 3: MAKE IT YOUR OWN

    Add the turkey or chicken pieces and raise the heat for about 3 minutes. Keep stirring until the outside of the meat is sealed and juices emanate from the surfaces. If using boned meat, pierce holes into the meat with a fork for a more succulent, spicy meat. Add up to 200ml of hot water, lower heat and simmer until cooked. Add natural yoghurt in the last 15 minutes of cooking.

     

    PREP TIME: Less than 30 mins

    COOKING TIME: 30 mins

    SERVES: 4