Well the name says it all really… this if for you if you like your curry hot… very, very hot. This curry paste combines the spices of cumin, coriander, turmeric and chilli (lots!), with a tomato flavour, and is really versatile if you want to add a real bite to your dish. It makes a great curry, but also works beautifully by adding extra spice and heat to a range of other dishes – check out our recipe section for some fab ideas.
Ingredients * 4 tbsp natural yogurt * 1 tsp concentrated mint sauce * 4 tbsp Patak’s extra hot paste * 4 tbsp Patak’s Tandoori paste * 4 skinless chicken breasts * 2 tbsp melted butter Methods 1. Mix together the yogurt, mint sauce and Patak’s extra hot and Patak’s Tandoori pastes. 2. Score the chicken breasts with a knife and place in the yogurt mix, coating well. 3. Refrigerate and leave to marinate for at least 1 hour, longer if possible. 4. Lift the chicken out of the marinade, discarding any left over marinade, and grill or barbecue for 20 – 30 minutes until cooked through, turning and basting occasionally with the melted butter.
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