Chicken Lababdar:
‘Punjab’ translates as ‘land of the five rivers’ and it’s these rivers that produce lush, fertile lands perfect for farming wheat, dairy, vegetables and rice that the area is famed for. This month’s indulgent chicken curry makes the most of the dairy from the region, using both yogurt in the chicken marinade and cream to make the rich, tomatoey sauce. It’s served here with gobi matar and a tangy tamarind chutney.

Singapore Curry Laksa:
Singaporeans love to eat and everywhere you go in the city there are numerous hawker centres and food stalls with countless food offerings, whether a quick snack or full blown meal. Here we've got one of the most famous meals; curry laksa, a dish with everything you need in one bowl - noodles, beansprouts and prawns covered in a mildly spiced coconut broth served with a fiery chilli sambal.

• Chicken Marinade: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaf
• Curry Spices: cumin, coriander, turmeric, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
• Gobi Matar Spices: brown MUSTARD, cumin, coriander, turmeric
• Tamarind Chutney Spices: tamarind (tamarind, cornstarch), amchur, chilli
• Laksa Ground Spices: coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli, star anise, Sichuan pepper, fennel, cassia, paprika, lemongrass, galangal, kaffir lime leaf
• Laksa Whole Spices: kaffir lime, lemongrass
• Sambal Spices: chilli, mild chilli flakes, Kashmiri chilli, garlic, cumin, coriander

May contain traces of celery and sesame
Allergens are listed in CAPITALS

Chicken Lababdar:

• 250g diced chicken (thighs are best)
• 1 small onion
• 2 cloves of garlic
• Fresh ginger
• ½ small cauliflower
• 100g peas (fresh or frozen)
• 150g natural yogurt (full fat is best)
• 50ml cream (any type)
• 1 tbsp tomato puree
• 2 tbsp sugar
• Rice to serve

Singapore Curry Laksa:

• 200g shelled prawns (raw ones are best) or use diced chicken
• 150g shallots or 1 medium red onion
• 2 cloves of garlic
• Fresh ginger
• 10g bunch of coriander or mint
• 100g beansprouts
• 1 lime
• 1 tbsp sugar
• 1 tbsp fish or soy sauce (any type)
• 200ml full fat coconut milk
• Dried noodles for 2 (any type)