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Chicken Dak Bungalow with Potato Cutlets BBE 04/19

3/5 from 2 Customers
Special Price £3.00 Regular Price £8.00
Sorry this item is currently out of stock
SKU
2-spicebox-chicken-bungalow
Sorry this item is currently out of stock

A rich chicken curry from the British colonial era in India…

The ‘dak’ system was a method of message delivery used during British rule of India - to get messages to and from far-to-reach outposts, people or horses would relay between posts known as dak bungalows. As they were often in between towns and villages, they included a small holding and would keep chickens and sheep and grow their own veg so that they were relatively self-sufficient. This curry is typical of the type of Anglo-Indian cuisine that would have been cooked using the basic ingredients available. We’re serving it with another Anglo-Indian favourite - breadcrumbed potato ‘cutlets’ - a tangy tamarind chutney, fiery chilli pickle and gobi matar - a simple dish of cauliflower and peas.

Heat Rating: 3/5
Prep time: 40 minutes
Cooking Time: 1 hour 10 minutes
More Information
Description

A rich chicken curry from the British colonial era in India…

The ‘dak’ system was a method of message delivery used during British rule of India - to get messages to and from far-to-reach outposts, people or horses would relay between posts known as dak bungalows. As they were often in between towns and villages, they included a small holding and would keep chickens and sheep and grow their own veg so that they were relatively self-sufficient. This curry is typical of the type of Anglo-Indian cuisine that would have been cooked using the basic ingredients available. We’re serving it with another Anglo-Indian favourite - breadcrumbed potato ‘cutlets’ - a tangy tamarind chutney, fiery chilli pickle and gobi matar - a simple dish of cauliflower and peas.

Spices Included

WHOLE SPICES: Bay leaves, cinnamon, black cardamon, green cardamon
MARINADE SPICES: Kashmiri chilli,  paprika, turmeric
GARAM MASALA: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
CUTLET SPICES: Coriander leaf, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, onion, garlic, green chilli  
TAMARIND CHUTNEY BLEND: Tamarind powder (tamarind, starch), amchur
CHILLI PICKLE SPICES: Fenugreek, amchur, turmeric, toasted mustard seeds, mustard powder
GOBI MATAR SPICES: Cumin, coriander, turmeric, Kashmiri chilli, fenugreek leaves

*Allergens

Shopping List
  • 4 large chicken thighs on the bone - skin removed if you’d prefer
  • 500g floury potatoes
  • 1 small cauliflower
  • 150g peas (fresh or frozen)
  • 2 large onions
  • 4 cloves of garlic
  • Fresh ginger - finely chopped to make 1 tbsp
  • 2 red chillies
  • 25g bunch of coriander
  • 150g full fat natural yogurt (not Greek or set yogurt)
  • 4 eggs (any size)
  • 50g breadcrumbs
  • 2 tbsp flour (any type is fine)
  • 35g sugar
  • 2 tbsp tomato puree
  • Rice for 4 to serve

Product Rating (2):

1/5

I honestly don't know whether I made a mistake during the cooking because that was the first spicery box that we did not enjoy at all. The potato cakes were allright but the rest lacked spice and taste. Sorry :-/

So sorry to hear that you were disappointed with the recipe, Karin. Thanks for the feedback, we are always looking to develop our recipes and so this is really useful!

5/5

Delicious. The instructions were easy to follow. A lovely balanced meal with fresh tasting spices

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