Raj Curry Masala is a mix of spices harking back from the days of the Raj & Anglo-Indian cuisine.
With all the usual spices you would expect in a curry mix but with a higher volume of warming spices such as clove & cinnamon. This Curry Masala makes a lovely, comforting curry.
This curry masala can transform the simplest ingredients into a mouth-watering curry.
Raj Curry Masala is perfect for those Anglo- Indian dishes such as Country Captain Chicken Curry or Railway Lamb or Chicken Curry.
There is a recipe for Country Captain Chicken below.
Keep an eye on the ‘Ome Made Blog, I will be adding some more recipes on there which use this curry masala, including a Railway style curry.
60g resealable pouch
Suitable for Vegetarians & Vegans
Allergy advice; may contain traces of nuts/peanuts, mustard, celery, gluten, soya, sesame & lupin
Country Captain Chicken Curry
- 700 g skinless chicken thighs bone in or out to suit your preference
- 1 large onion finely chopped
- 6 cloves garlic finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp Raj Curry Masala
- 50 g tamarind block soaked in hot water
- 1.5 tsp salt
- 1 tbsp chopped fresh coriander (Optional)
- 3 tbsp oil Any neutral oil such as vegetable or sunflower.
- Coat the chicken thighs with the Raj Curry Masala. Put to one side while you prepare the other ingredients
- place the tamarind in small bowl and add just enough water to cover. Leave to soften, stirring and breaking it up occasionally.
- Heat the oil in a large, heavy bottomed pan or kadai.
- Add the onion to the pan and cook on a moderate heat until starting to brown, stir a needed.
- Add the garlic and ginger to the pan and cook for 40 seconds.
- Add the spice coated chicken to the pan and stir to seal the chicken all over. If the spices are sticking or burning add a splash of water.
- Add water to the pan, just enough to come halfway up the chicken.
- Strain the tamarind water through a sieve into the pan, using the back of a spoon to squash as much liquid through as possible.
- Put a lid on the pan and continue to cook on a gentle heat for about 20 minutes.
- After 20 minutes take the lid off, add the salt. Continue to cook for a further 10 minutes with the lid off. If it's too dry add a little water. If you want a thicker sauce, turn the heat up to reduce it a little.
- Check that the chicken is cooked. Adjust the seasoning and add the fresh coriander if using.
- Serve with some plain Basmati rice