My Sweet Valentine Curry Masala is a mild spice mix that is ideal used to make rich, mild dishes such as Korma, Butter Chicken & Tikka Masala style dishes.
A special limited edition product, made especially for Valentines.
With a combination of mild and naturally sweet spices, this is an ideal mix to use with cream or coconut milk to make a nice rich sauce.
There is a recipe below but this mix powder could be used in your favourite blogger or You Tuber recipes by just replacing the mix powder or spices used in their recipe, with this curry masala.
Have a look at our other Valentines special ‘Ome Made Hot Stuff Valentines Masala! For those that like a little more heat in their curry.
My Sweet Valentine Curry Masala – 50g resealable pouch.
Allergy advice: may contain traces of peanuts/nuts, mustard, sesame, celery, gluten, lupin & soya.
‘Ome Made Sweet Valentine Curry
- 300 g diced chicken thigh or breast
- 1 small onion finely diced
- 3 garlic cloves finely chopped or grated
- Small piece of fresh ginger finely chopped or grated enough to give roughly 2 teaspoons
- 2 tbsp oil or ghee
- 2 rounded tsp ‘Ome Made Sweet Valentine Curry Masala
- 1 tbsp tomato puree diluted to a thin paste
- 3 teaspoon of granulated sugar or more or less to suit taste
- 1 tbsp ground almonds
- 150 ml single cream or coconut milk
- 1 tsp salt or to taste
- 1 tbsp chopped fresh coriander optional
- A few dried rose petals to garnish optional
- Heat the oil or ghee in a karahi or heavy bottomed pan.
- Add the onions and fry on a gentle heat until soft and lightly browned.
- Add the garlic and ginger and cook for 30 seconds.
- Add the curry Masala and gently fry for a further 30 – 40 seconds. Stirring all the time to avoid the spices catching.
- Add the watered down tomato paste and turn up the heat. Reduce until you have a thick paste.
- Add the chicken and turn to coat in the paste.
- Add around 250ml of water and bring to a simmer.
- Turn the heat so the curry is just simmering. Cover with a lid and gently cook for 15 minutes.
- Remove the lid. Stir in the sugar and almonds, followed by the cream.
- Bring back to a simmer and continue to cook for 10 minutes or so or until the chicken is cooked through.
- Taste for seasoning and add salt to taste.
- Stir in the fresh coriander.
- Serve with rice and Indian bread, garnished with a few rose petals.