As the temperature starts dropping and the colder months lie ahead, it's time to kick things up a notch! Our Tangy Bangla Madras is a hot and spicy curry, full of tangy flavour – perfect for those chillier autumn evenings. Shelly’s top tip is to swap the chicken for turkey for a leaner option that's still packed full of protein! But don’t worry – it’s just as flavoursome. And if you’re on the ketogenic diet, why not try it with Konjac or cauliflower rice? The opportunities are endless!

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
  • 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!

 

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 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.

 

PREP TIME: Less than 30 mins

COOKING TIME: 30 mins

SERVES: 4

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