Karahi Chicken:
Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. Karahi is the Hindi name for the pot, but it's also known as a kadai, korai or kadhi, and is used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh. Here we’re slow-cooking onions and peppers, then adding marinated chicken (or paneer) which together create a deliciously sweet and spicy dish.

Singapore Noodles:
Singapore noodles are a fantastic jumble of stir-fried noodles, sliced peppers, beansprouts, spring onions and egg. They’re usually served with prawns and shredded Chinese char siu roast pork (we’re making an express version of char siu in this recipe!) and are fairly hot with a powerful Indian curry flavour, mixed with the fragrance of Chinese 5 spice powder and sweet soy sauce.

Karahi Masala: coriander leaf, amchur, cumin, chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
Chilli Chutney Spices: fenugreek, chilli, ginger, Kashmiri chilli, turmeric, mild chilli flakes, oil, salt
Noodle Spices: coriander, star anise, ginger, lemongrass, turmeric, cumin, Sichuan pepper, black pepper, fennel, fenugreek, cassia, cloves, yellow MUSTARD, brown MUSTARD, green cardamon, cinnamon, chilli
Sauce Spices: star anise, ginger, garlic, coriander, Sichuan pepper, fennel, cassia, cloves
Chilli Flakes: guajillo chilli
Marinade Spices: coriander, Kashmiri chilli, garlic, turmeric, fenugreek leaf, cumin
Karahi Seeds: cumin, brown MUSTARD

May contain CELERY and SESAME. Allergens are listed in CAPITALS

• Karahi Chicken:
• 300g diced chicken (thighs are best) or 227g paneer cheese for a veg version
• 1 onion
• 3 cloves of garlic
• 2 tomatoes
• 1 pepper (any colour)
• 1 green chilli (optional)
• 1 lemon
• Natural yogurt to serve (full fat is best) (optional)
• 2 tsp sugar
• Rice for 2 to serve

• Singapore Noodles:
• 125g pork (any type)
• 75g cooked prawns (any type)
• 100g beansprouts
• ½ red pepper
• ½ bunch of spring onions
• 1 egg (any size)
• 1 ½ tbsp runny honey
• 2 tbsp soy sauce (any type)
• 1 ½ tbsp vinegar (white wine or cider vinegar is best)
• 2 x 150g ready cooked rice vermicelli noodles or use dried and cook your own