This curry originates from Madras (now Chennai) in the south of India - it's slightly fiery and tangy, with a vibrant colour from the use of Kashmiri chilli, and real depth of flavour from the combination of darkly toasted cumin, coriander and mustard.

MADRAS BLEND (1 portion = 3 tbsp): Kashmiri chilli, chilli, coriander, cumin, turmeric, brown MUSTARD, cinnamon, green cardamon, curry leaf, tamarind (tamarind and cornstarch), fenugreek leaf 

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Slow Cooker Madras Recipe:

You Need: 

500g diced chicken (thighs are best) or use 1 medium cauliflower broken into florets for a veg version
1 onion - finely chopped
2 cloves of garlic - roughly chopped
½ lemon
20g butter
400g tin of tomatoes
2 tsp sugar
Rice and yogurt to serve

Method:

Blend the garlic with the juice of the ½ lemon, tomatoes, sugar, 100ml, MADRAS BLEND and 1 tsp salt to a smooth sauce
Place the chicken, onion, butter and sauce in a deep pan then cover and simmer on a low heat, stirring occasionally and adding an extra splash of water if necessary, for 1 ½ hours (or 4+ hours in a slow cooker) or until the chicken is cooked through and the sauce is rich and thick 
Serve with the rice and yogurt on the side

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