The Madras curry originates from the city of Chennai, or Madras as it was known in colonial times. It’s characterised by its deep intense flavour and rich red colour that comes from a combination of dried whole and ground chillies. It’s both fiery and tangy, and has a real depth of flavour created by toasting some of the spices and frying the whole chillies until they darken and intensify in flavour. The curry is served here with a favourite vegetarian dish of saag paneer, lemon and coriander rice, some crispy aloo (potato) pakoras and a sweet mint raita.

• Madras Whole Spices: long chilli, curry leaf
• Madras Ground Spices: Kashmiri chilli, chilli, coriander, cumin, turmeric, brown MUSTARD, cinnamon, green cardamon
• Madras Garam Masala: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, fenugreek leaf
• Saag Paneer Spices: brown MUSTARD, cumin, garlic, fenugreek leaf, cinnamon, fennel, green cardamon, cloves, black pepper, turmeric, coriander, black cardamon, fenugreek
• Aloo Pakora Spices: turmeric, cumin, Kashmiri chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, fenugreek leaf, coriander leaf
• Raita Blend: mint, coriander leaf
• Rice Spices: brown MUSTARD, cumin, coriander leaf

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

• 500g diced chicken (thighs are best)
• 226g paneer cheese
• 250g potatoes (any type)
• 1 medium onion
• 2 cloves of garlic
• 200g spinach (fresh or frozen)
• 1 lemon
• 200g natural yogurt (full fat is best)
• 30g butter
• 20g sugar
• 400g tin of tomatoes
• 300g basmati or standard long grain rice (not easy cook)
• 100g self-raising flour
• Oil for frying (sunflower or vegetable oil is best)