The Colonel's Curry Spice, Hot, Chiman's (26g) | Abel & Cole

The Colonel's Curry Spice, Hot, Chiman's (26g)

£2.40
(92.3p per 10g)
Organic Vegan
-
1
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Chiman celebrated its 20th anniversary by digging out a delicious curry spice blend, that was first published in 1878. It's a faithful replication of the hot version of Colonel Kenney-Herbert's 1878 spice blend and makes a delicious curry.
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Producer

Chiman's was founded in 1990 by Chimanlal Agarwal. Chiman, originally from Bombay, settled in the South-West of England in Barnstaple, Devon, where he bought a shop to sell natural foods to the local community. While in the shop, he started blending spices together in small sachets and sold them with recipes for his own Indian meals printed on the back. The packs were an instant hit - they allowed people to create authentic Indian dishes easily and conveniently. Chiman eventually gave up the shop to devote himself to Chiman's Spice Blends. Chiman's children, Sally and Danny Agarwal now run the business and they share their father's commitment to creating amazing spice blends to help people make their own authentic Indian dishes with ease.

Ingredients

Coriander*, Chilli powder*, Sea salt, Tumeric*, Fenugreek*, Cumin*, Ginger*, Poppy seeds*, Black pepper*, Mustard seeds* * = produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold. Made in a factory where nuts, peanuts, sesame and mustard are used.

Storage & prep

Store in a cool, dark, dry place. If you don't use all the spices at once, reseal the packet and use within 8 weeks. Preparation time: 5 minutes, Cooking time: 50 minutes Ingredients: 1kg skinned chicken joints, or any other meat, fish or vegetables, 25g ground almonds, 450g vegetables roughly chopped, 3 cloves garlic crushed, 300ml warm water, 2 medium onions finely chopped, 1tbsp redcurrant or cranberry preserve, 110g natural yoghurt, Fresh coriander to garnish, 5 tbsp vegetable oil or ghee. Instructions: 1. Heat oil or ghee in a large frying pan; fry onions and garlic until soft. 2. Add the chicken (or other ingredients) and fry till it changes colour.Add water and bring to boil. 3. Cover and simmer for 20 minutes. 4. Add vegetables; cook for 20 minutes or until chicken and vegetables are tender. 5. Mix the preserve, yoghurt and almonds together in a bowl; stir into the chicken. Cook uncovered until the sauce is fairly thick.

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