CORIANDER MASALA CURRY
Indian food packed full of aromatic spices and a big serving of love

CORIANDER MASALA CURRY

coriander masala curry

PREPARATION TIME

10-15 minutes

COOKING TIME

15 minutes

SERVING SUGGESTION

Serves 2-3. Tip: Garnish with lemon wedges and fresh pomegranate seeds and serve with rice or naan and a generous dollop of Geeta’s Premium Mango Chutney.

HEAT LEVEL

MEDIUM

STEP BY STEP INSTRUCTIONS

step 1

Bring the oil up to a medium heat in a pan and add the whole spices

step 3

Stir in the sauce, add 120ml of water and simmer until prawns or chicken are cooked.

step 2

When they start to crackle add the prawns or chicken and cook for 3–5 minutes

Ingredients

250–300g prawns or diced chicken

1 pack Geeta’s Coriander Masala Sauce Kit

120ml water

2 tablespoons oil

Fresh coriander

Garnish: lemon and pomegranate seeds

QUICK TIPS

  • Empty one tin chick peas (drain water)  into a large bowl
  • Mix heaped tablespoon of chopped cucumber, chopped tomatoes and chopped onions together.
  • Add one teaspoon of Geeta’s Lime & Chilli Chutney and 2 tablespoons chopped coriander mix well.
  • Add the salt and black pepper to taste.
  • Add your favourite vinaigrette dressing  and mix together when ready to serve.
  • This is delicious as a cool side salad with your  BBQ meats, fish or poultry

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