This rich flavorful Punjabi curry sauce is perfectly paired with a spicy rice pilaf using our Turmeric Powder. In the My Market kitchen segment below Emma and Lynton talk about the wonderful health benefits turmeric has and how it enhances the flavors of curry sauces rather than distracts. Click here to learn more about which turmeric is best to use for taste and health.
The Spice People is proud to provide My Market Kitchen with high quality herbs and spices for all their flavoring needs. To learn more ways in which the My Market Kitchen team have used The Spice People products take a look at our other video excerpt pages:
- Apple Tarte Tatin
- Spaghetti Aglio E Olio
- Crispy-Skin Pork Loin
- Butter Chicken wings
- Thai Vegetable Curry
- Quinoa Fritters
- Kashmiri Tikka Masala
- Butter Cauliflower & Fenugreek Rice
- Smashed Avocado
- The People’s Chai
- Hibiscus Mint Chai
- Golden Spice Chai
What you’ll need:
- 1 tbsp extra virgin olive oil
- 1 tsp The Spice People Turmeric Powder
- 1 cup jasmine rice
- 1 handful currants
- 1 handful cashews
- 2 cups veggie stock
- Handful herbs (I used parsley & mint this time)
- 1 pkt punjabi cashew korma sauce
- 600 g chicken thighs, diced
WHAT TO DO
- Get straight onto your pilaf.
- Heat the olive oil in a saucepan that has a lid. Add in the turmeric and cook for about 20 seconds. Add in the rice and the currants and the cashews and cook, stirring, until the rice is hot.
Add in the stock and bring to the boil. Once boiled, turn the flame down to low and cover the pot with a lid. Cook, with the lid on for a further 15 minutes, until the liquid is absorbed and the rice is light and fluffy. Mix through the chopped herbs just before serving.
- When you turn the rice down, it is time to get your chicken on.
Heat oil in a separate pan and add in the packet spice mix. Cook for about 10 seconds and then add in the chicken and lightly sauté. Add in the simmer sauce and bring up to the simmer and then cook for a further 15 minutes, or until the chicken is cooked. Serve immediately.