Recipes | Kfi Sauces

Ingredients

• 1 - 375ml jar KFI Butter Chicken Sauce
• 2-3 medium boneless chicken breasts (400g) cut into 1-inch cubes
• 1 tbsp (15 ml) vegetable oil or butter
• Coriander for garnish

Instructions

1. Heat vegetable oil or butter in a large saucepan at medium/high heat.
2. Add cubed chicken breasts - stir and sauté until cooked through and slightly golden - about 10 minutes. Season to taste.
3. Add one 375 ml jar of KFI Butter Chicken Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or simply enjoy with naan.

Tip: For an even richer and smoother taste add a table spoon of 35% cream just before serving.

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 2-3 medium boneless chicken breasts (400g) cut into 1-inch cubes
• 1 tbsp (15 ml) Butter

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add cubed chicken breasts - stir and sauté until cooked through - about 10 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or with naan.

Tip: Too hot? Add a spoonful of yogurt to each portion just before serving.

Ingredients

• 1 jar (395 ml) KFI Mild Curry Sauce
• 2 lbs chicken thighs and drumsticks (400g)
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add chicken - stir and sauté until cooked through - about 20 minutes.
3. Add one 395 ml jar of KFI Mild Curry Sauce.
4. Stir and simmer covered for 5 minutes.
5. Serve over rice and top with coriander or with naan bread.

Tip: Chicken thighs and drumsticks can be replaced with chicken breasts cut into cubes.

Ingredients

• 1 Jar (375ml) KFI Tikka Masala Cooking Sauce
• 1 tbsp (15ml) vegetable oil
• 2-3 medium chicken breasts (400g) cut into 1-inch cubes
• Coriander for garnish

Instructions

1. Heat oil in a large sauce pan
2. Add chicken and sauté until cooked through about 10 minutes
3. Stir in KFI Tikka Masala cooking sauce and simmer for 5 minutes
4. Serve over rice and garnish with coriander

Tip: Marinade The Chicken With KFI Tikka Cooking Paste For 30 Minutes Before Cooking. Layers Of Flavor In Every Bite!

Ingredients

• 1 tbsp (15ml) KFI Tandoori cooking paste
• 1 tbsp (15ml) plain yogurt
• ½ cup (100ml) KFI Butter Chicken Sauce
• 2 cups chicken breast diced
• 1 cup basmati rice
• 1 tbsp (15ml) vegetable oil

Instructions

1. In a large bowl mix Tandoori cooking paste with yogurt.
2. Toss the chicken into the bowl until covered – marinate the chicken in the refrigerator for 30 minutes.
3. While chicken marinates, cook rice according to package instructions – once cooked, set aside covered.
4. Once the chicken is marinated, heat the oil in a large saucepan.
5. Add marinated chicken and sauté until the chicken is cooked through – about 5 minutes.
6. Add KFI Butter Chicken sauce to the cooked chicken and simmer for 5 minutes.
7. Add cooked rice to the pan, cover, and simmer for a few minutes.
8. Remove from heat, open the lid, and fluff the rice to create delicious layers of great-tasting chicken and rice!

Tip: For a little extra heat substitute KFI Butter Chicken sauce for new KFI Vindaloo sauce. For an even more authentic taste simmer 1 diced onion in oil and cook until translucent before adding the marinated chicken. Also, a little Kewra water added to the cooked rice brings the flavor to a whole new level!

Ingredients

• 1 tbsp (15ml) KFI Tikka cooking paste
• 1 tbsp of plain yogurt
• ¾ cup (175 ml) KFI Coriander Chutney
• 2 cups of large cubed Chicken, Beef or Pork
• 2 cups of mixed vegetables cubed red and green capsicum (bell peppers), and red onion are best.
• Bamboo skewers (soaked in water for at least 30 minutes)

Instructions

1. In a large bowl mix KFI Tikka Paste with yogurt
2. Add Chicken, Beef, or Pork and toss until meat is coated on all sides
3. Refrigerate and let marinade for at least 30 minutes or for a few hours
4. Slide meat onto skewers and alternate with pieces of capsicum and red onion
5. Barbecue the kababs for 30 minutes or until the meat is fully cooked
6. Serve over rice

Tip: For a 100% Vegetarian option substitute meat with paneer or tofu!

Ingredients

• 2 tbsp (30 ml) canola oil
• 1 red pepper, diced
• 1 jar (375 ml) KFI Butter Chicken Sauce
• 2 cups (500 ml) shredded cooked rotisserie chicken
• 1 1/3 cups (325 ml) canned black beans, drained and rinsed
• 2/3 cup (150 ml) corn kernels
• 1 cup (250 ml) shredded Cheddar cheese
• 1 cup (250 ml) shredded mozzarella cheese
• 1 cup (250 ml) shredded Swiss cheese
• 1 bag (300 g) tortilla chips
• 1/4 cup (60 ml) sour cream
• 1/2 cup (125 ml) chopped tomatoes
• 2 green onions, finely sliced
• 2 tbsp (30 ml) finely chopped fresh cilantro
• 1 jalapeño pepper, thinly sliced (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat oil in a large skillet set over medium heat.
3. Cook pepper for 3 to 5 minutes or until starting to soften.
4. Stir in KFI Butter Chicken Sauce, black beans, and corn, and bring to simmer.
5. Cook, stirring frequently, for about 3 minutes or until chicken is heated through.
6. Toss together Cheddar, mozzarella, and Swiss cheese.
7. Spread half of the tortilla chips on a parchment paper–lined baking sheet.
8. Scatter half of the chicken mixture and half of the cheese mixture on top.
9. Repeat layers.
10. Bake for about 10 minutes or until cheese is melted.
11. Drizzle sour cream over top.
12. Sprinkle with tomatoes, green onions, cilantro, and jalapeño (if using).
13. Serve immediately.

Ingredients

• 300 g chicken, breast or thighs deboned (approx 0.6 lb)
• 1 sliced green pepper
• 1 sliced onion
• 2 tbsp yogurt
• 2 tbsp cream
• 1 tbsp ginger garlic paste
• 6 tbsp KFI Coriander Sauce or KFI Mint Sauce

Instructions

1. Cut the chicken into 2' cubes.
2. Mix the KFI Coriander Sauce or KFI Mint Sauce with all the above ingredients and pour over the chicken, coating it thoroughly.
3. Keep the chicken mixture refrigerated for at least 4 hours or overnight if possible.
4. Preheat the oven to 300F (150C).
5. Place the chicken evenly on a baking tray. Leave in the green peppers and onions.
6. Cover the baking tray with foil and bake for 20 minutes or until the chicken is fully cooked. Remove the foil covering and bake for another 2 minutes.
7. Flip the chicken pieces over and bake again for another 2 minutes.
8. Remove pan from oven. Spoon into bowls and serve

Tip: Sprinkle with Chaat masala before serving for added flavour.

Ingredients

• 300g chicken breast (approx .6 lb)
• 1 jar KFI Rogan Josh Sauce
• ¼ cup sliced cashews or chopped cilantro

Instructions

1. Cube the chicken breast into 2' cubes.
2. Pan fry in either butter or oil for 10 minutes or until fully cooked.
3. Add the KFI Rogan Josh Sauce and simmer for 5 minutes.
4. Garnish with thinly sliced cashews or chopped cilantro.
5. Serve over a bed of basmati rice or with naan bread.

Ingredients

• 1 jar (375ml) KFI Hakka Szechuan Sauce
• 400g chicken or beef meatballs
• 2 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Stir fry 400g of chicken or beef meatballs in oil until golden brown and cooked through.
3. Add one 375 ml jar of KFI Hakka Szechuan Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice or noodles. Garnish with coriander or chives.

Tip: Too hot? Add a bit of yogurt!

Ingredients

• 1 jar (375ml) KFI Chili Chicken Sauce
• 400g diced chicken or beef
• 2 tbsp (15 ml) vegetable oil
• 1 cup mixed vegetables

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Stir fry 400g of diced chicken (or beef) in oil until golden brown and cooked through.
3. Add 1 cup of mixed vegetables.
4. Add one 375 ml jar of KFI Chili Chicken Sauce.
5. Stir and simmer for 5 minutes.
6. Serve over rice or noodles.

Tip: Top with chopped cashews for added crunch!

Ingredients

• 2 tbsp (30 ml) vegetable oil
• 2 large potatoes, peeled and chopped
• 2 cups (500 ml) sliced okra
• 1 onion, chopped
• 1 green pepper, chopped
• 1 jar (375 ml) KFI Tikka Masala Sauce
• 1 cup (250 ml) vegetable broth
• 2 tbsp (30 ml) chopped fresh cilantro

For Saffron Rice:

• 1 cup (250 ml) basmati rice
• 1/2 tsp (2 ml) salt
• 2 pinches of saffron threads

Instructions

1. Heat oil in a large skillet set over medium-high heat.
2. Add potatoes, okra, onion, and green pepper.
3. Sauté 3 to 4 minutes or until onion is tender and fragrant.
4. Add KFI Tikka Masala Sauce and vegetable broth.
5. Bring to a boil.
6. Reduce heat to medium-low and simmer for 15 to 20 minutes or until potatoes are tender.
7. Meanwhile, add rice, salt, and saffron to a large saucepan or Dutch oven.
8. Add 2 cups (500 ml) water and bring to a boil.
9. Cover and reduce heat to medium-low.
10. Cook, covered, for 15 minutes or until rice is tender.
11. Fluff with a fork.
12. Spoon curry over saffron rice.
13. Sprinkle with chopped fresh cilantro before serving.

Tip: Use sliced frozen okra if you can’t find fresh.

Ingredients

• 6 potatoes
• 3 tbsp olive oil
• 2 tbsp grated cheddar cheese
• ¼ cup grated parmesan cheese
• ½ tsp dried oregano leaves
• ½ tsp dried parsley
• KFI Tamarind Date Sauce

Instructions

1. Pre-heat the oven to 425F (215C).
2. Scrub the potatoes but do not peel them. Cut the potatoes in half and then cut them into wedges.
3. Boil the potatoes for five minutes in salted water.
4. Drain the potatoes and pat dry, then spread potato wedges in a single layer on a baking tray.
5. Mix the oil, spices, the KFI Tamarind Date Sauce, and herbs and drizzle on potatoes.
6. Toss to coat thoroughly, then bake the potato wedges at 425 F for 15 minutes.
7. Remove from the oven and sprinkle cheese on top.
8. Return the tray to the oven and bake for another 10 minutes or until the cheese melts and starts to turn golden.
9. Serve hot with KFI Tamarind Sauce.

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 2 cans of dark red kidney beans (540 ml each)
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add rinsed beans and sauté for 2 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve with Roti, pickled onions, and coriander chutney sauce.

Ingredients

• 1 jar (375ml) KFI Manchurian Sauce
• 2 tbsp (15 ml) vegetable oil
• 2 cups cut mixed vegetables
• 1 pack of Chinese style noodles (cooked according to package)

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Stir fry 2 cups of cut mixed vegetables in oil for 5 minutes.
3. Add one 375 ml jar of KFI Manchurian Sauce and 1 pack of cooked noodles.
4. Stir and simmer for 5 minutes.

Tip: Top with fried onions or other crispy toppings!

Ingredients

• 1 jar (395 ml) KFI Veggie Curry Sauce
• 1 pack Tofu (500g)
• 1 tomato chopped
• 1 green bell pepper chopped
• 1 small onion chopped
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add onion, green pepper, and tofu. Sauté until onions become golden and translucence – about 10 minutes.
3. Add KFI Veggie Curry sauce and reduce heat to simmer. Add chopped tomato.
4. Stir and simmer for about 5 minutes until hot through and tomato has softened slightly.
5. Garnish with red chili flakes and cilantro.
6. For an extra kick drizzle with a little bit of KFI chili garlic chutney sauce Serve hot with parathas/Chapati

Tip: For a great breakfast on the run wrap the cooked Bhurji in naan or pita.

Ingredients

• 1 Jar (375ml) KFI Vegan Butter Chicken Cooking Sauce
• 2 tbsp (15ml) vegetable oil
• 2 large Eggplant
• Roti or parantha

Instructions

1. Preheat the oven to 350 degrees F
2. Rinse eggplant, cut it in half, and place on a cooking sheet or shallow pan skin side down
3. Drizzle eggplant with 1 tablespoon of oil and place in the oven – cook for 10 minutes or until eggplant is soft when forked
4. Once cooked, allow the eggplant to cool slightly, then using a spoon, scoop the flesh of the eggplant away from the skin
5. In a medium saucepan, heat the remaining tablespoon of oil over medium heat and add the eggplant
6. Stir in KFI Vegan Butter Chicken sauce and simmer for 5 minutes
7. Serve with roti or parantha

Tip: If you have a gas stove Eggplant can be carefully cooked over an open flame for a smokier flavor.

Ingredients

• 1 tbsp (15ml) KFI Tikka Cooking paste
• 1 tbsp (15ml) plain yogurt
• 2 cups of cubed paneer
• 2 cups of red and green Capsicum (bell peppers) and red onion chopped into 1-inch squares
• KFI Garlic Chili Chutney
• Bamboo skewers (soaked in water for at least 30 minutes)

Instructions

1. In a large bowl, mix KFI Tikka cooking paste and yogurt.
2. Add paneer and toss until coated – let it marinate in the refrigerator for 20 minutes.
3. Once the paneer has marinated, place it on skewers and alternate with vegetables.
4. Barbecue at medium-high heat for 10 minutes until paneer is cooked and golden.
5. Serve with rice.

Tip: Soak the paneer in water for a few minutes then pat dry with a paper towel before adding to marinade. The panner will stay moist inside when barbecued.

Ingredients

• 1 jar (375ml) KFI Mild Curry Sauce
• 1/3rd cup of cream
• 250 gm of lentils (black moong)
• 300 ml of water
• Salt and turmeric
• Coriander for garnish

Instructions

1. Boil the lentils in water (with ½ tsp of salt and ½ tsp of turmeric) for about 40-45 minutes.
2. Heat the oil in a pan at medium/high heat.
3. Drain the excess water from boiled lentils.
4. Add lentils into pan and stir in oil for 5 minutes.
5. Add one 375 ml jar of KFI Mild Curry Sauce and reduce heat to simmer.
6. Add cream.
7. Stir and simmer for 5 minutes.
8. Stir in one tablespoon of yogurt, garnish with fresh green chillis chopped, and serve. Enjoy with naan paratha or steamed rice.

Tip: For an even richer taste, while boiling lentils, add 1-2 whole bay leaves or cinnamon sticks.

Ingredients

• 1 jar (375ml) KFI Rogan Josh Sauce
• 2 diced aloo (potatoes) and chopped Gobi (cauliflower) (250 gm each)
• 2 tbsp (15 ml) vegetable oil
• Coriander and green chillies for garnish

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add Aloo (potatoes) and sauté for 2-3 minutes.
3. Add chopped Gobi (cauliflower) and cook until it turns golden brown.
4. Add one 375 ml jar of KFI Rogan Josh Sauce.
5. Stir and simmer for 5 minutes.
6. Garnish with coriander and chopped green chillies and serve with naan or serve over cooked rice.

Tip: For an even crispier taste and healthier option cook the vegetables in an air fryer before adding them to the pan and stirring in KFI Rogan Josh sauce.

Ingredients

• 1 jar (375 ml) KFI Spicy Butter Chicken Sauce
• 1 tbsp (15 ml) vegetable oil
• 2 cups of cubed paneer
• 1 cup of frozen peas

Instructions

1. In a medium sauce pan, sauté paneer in oil until golden brown on all sides.
2. Add 1 jar of KFI Spicy Butter Chicken Sauce, stir, and simmer for 5 minutes.
3. Serve over cooked rice and top with a dash of KFI Mint Chutney sauce.
4. Garnish with fresh coriander.

Tip: Soak paneer in warm water for 10 minutes and pat dry before cooking. Golden fried on the outside and plump and juicy on the inside!

Ingredients

• 1 jar (375 ml) KFI Rogan Josh Sauce or KFI Vegan Butter Chicken Sauce
• 2 cups of cooked Chana (Chickpeas)
• Coriander for garnish

Instructions

1. In a medium saucepan, stir together Rogan Josh Sauce and chickpeas.
2. Simmer for 5 minutes until chickpeas are hot through.
3. Garnish with fresh coriander and a squeeze of fresh lemon.

Tip: KFI Rogan Josh sauce is 100% vegan. And when served with Chana (chickpeas) it is a good source of dietary fiber and protein.

Ingredients

• 1 Jar (375ml) KFI Vegan Butter Chicken Cooking Sauce
• 2 tbsp (15ml) vegetable oil
• 2 large Eggplant
• Roti or parantha

Instructions

1. Preheat the oven to 350 degrees F
2. Rinse eggplant, cut it in half, and place on a cooking sheet or shallow pan skin side down
3. Drizzle eggplant with 1 tablespoon of oil and place in the oven – cook for 10 minutes or until eggplant is soft when forked
4. Once cooked, allow the eggplant to cool slightly, then using a spoon, scoop the flesh of the eggplant away from the skin
5. In a medium saucepan, heat the remaining tablespoon of oil over medium heat and add the eggplant
6. Stir in KFI Vegan Butter Chicken sauce and simmer for 5 minutes
7. Serve with roti or parantha

Tip: If you have a gas stove Eggplant can be carefully cooked over an open flame for a smokier flavor.

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 2 cans of dark red kidney beans (540 mL each)
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add rinsed beans and sauté for 2 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve with Roti, pickled onions, and coriander chutney sauce.

Ingredients

• 1 jar (395 ml) KFI Veggie Curry Sauce
• 1 pack Tofu (500g)
• 1 tomato chopped
• 1 green bell pepper chopped
• 1 small onion chopped
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add onion, green pepper, and tofu. Sauté until onions become golden and translucence – about 10 minutes.
3. Add KFI Veggie Curry sauce and reduce heat to simmer. Add chopped tomato.
4. Stir and simmer for about 5 minutes until hot through and tomato has softened slightly.
5. Garnish with red chili flakes and cilantro.
6. For an extra kick drizzle with a little bit of KFI chili garlic chutney sauce Serve hot with parathas/Chapati

Tip: For a great breakfast on the run wrap the cooked Bhurji in naan or pita.

Ingredients

• 1 jar (375ml) KFI Rogan Josh Sauce
• 2 diced aloo (potatoes) and chopped Gobi (cauliflower) (250 gm each)
• 2 tbsp (15 ml) vegetable oil
• Coriander and green chillies for garnish

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add Aloo (potatoes) and sauté for 2-3 minutes.
3. Add chopped Gobi (cauliflower) and cook until it turns golden brown.
4. Add one 375 ml jar of KFI Rogan Josh Sauce.
5. Stir and simmer for 5 minutes.
6. Garnish with coriander and chopped green chillies and serve with naan or serve over cooked rice.

Tip: For an even crispier taste and healthier option cook the vegetables in an air fryer before adding them to the pan and stirring in KFI Rogan Josh sauce.

Ingredients

• 1 jar (375 ml) KFI Rogan Josh Sauce or KFI Vegan Butter Chicken Sauce
• 2 cups of cooked Chana (Chickpeas)
• Coriander for garnish

Instructions

1. In a medium saucepan, stir together Rogan Josh Sauce and chickpeas.
2. Simmer for 5 minutes until chickpeas are hot through.
3. Garnish with fresh coriander and a squeeze of fresh lemon.

Tip: KFI Rogan Josh sauce is 100% vegan. And when served with Chana (chickpeas) it is a good source of dietary fiber and protein.

Ingredients

• 2 tbsp (30 ml) KFI Tandoori Cooking Paste
• 2 tbsp (30 ml) lime juice
• 1 tbsp (15 ml) vegetable oil
• 1 lb (500 g) Basa fillets (each about 4 oz/125 g). Tilapia or salmon may be substituted
• 2 tbsp (30 ml) chopped chives
• 1/4 cup (60 ml) KFI Coriander Cilantro Chutney Sauce

Instructions

1. Stir together KFI Tandoori Cooking Paste, lime juice, and vegetable oil. Spread over Basa fillets; cover and refrigerate for at least 15 minutes or up to 1 hour.
2. Preheat the barbecue to medium-high. Grill Basa fillets on a preheated greased grill, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork.
3. Sprinkle with chives. Serve with KFI Coriander Chutney Sauce.

Tip: No grill? No problem! Arrange marinated Basa fillets on a greased baking sheet. Roast in an oven preheated to 400º F (200º C) for 12 to 15 minutes or until fish flakes easily when tested with a fork. Other white fish or even Salmon works well!

Ingredients

• 1 jar (375 ml) KFI Coconut Curry Sauce
• 1 pound (450 gm) frozen shrimp, thawed and peeled
• Coriander for garnish

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add shrimp - stir and sauté until cooked through and bright pink about 6-8 minutes.
3. Add one jar (375 ml) of KFI Coconut Curry Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over cooked rice and top with coconut shavings and lime.

Tip: Substitute Coconut Curry sauce with KFI Vindaloo sauce for a bit more heat!

Ingredients

• 200 g paneer (approx 0.4 lb)
• 1 cup graham flour
• ½ tbsp chili powder
• ½ tbsp roasted cumin powder
• ½ tbsp garam masala powder
• 2 cups chopped coriander leaves
• ½ cup KFI Coriander Sauce

Instructions

1. Mix the graham flour, chili powder, roasted cumin powder, garam masala, chopped coriander leaves, and salt together.
2. Add a little water and mix well to form a thick smooth batter.
3. Cut the paneer into medium-sized cubes.
4. Cut a small hole in each paneer cube and fill it with KFI Coriander Sauce.
5. Push the small 'plug' of the paneer back in.
6. Heat the oil.
7. Coat the paneer cubes with the batter, then dip the battered paneer cubes carefully into the hot oil.
8. Don't let the oil spatter. Deep fry the paneer cubes until they are golden brown.
9. Drain the cubes on paper towels and serve with KFI Coriander Sauce.

Ingredients

• 2 tbsp (30 ml) canola oil
• 1 red pepper, diced
• 1 jar (375 ml) KFI Butter Chicken Sauce
• 2 cups (500 ml) shredded cooked rotisserie chicken
• 1 1/3 cups (325 ml) canned black beans, drained and rinsed
• 2/3 cup (150 ml) corn kernels
• 1 cup (250 ml) shredded Cheddar cheese
• 1 cup (250 ml) shredded mozzarella cheese
• 1 cup (250 ml) shredded Swiss cheese
• 1 bag (300 g) tortilla chips
• 1/4 cup (60 ml) sour cream
• 1/2 cup (125 ml) chopped tomatoes
• 2 green onions, finely sliced
• 2 tbsp (30 ml) finely chopped fresh cilantro
• 1 jalapeño pepper, thinly sliced (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat oil in a large skillet set over medium heat.
3. Cook pepper for 3 to 5 minutes or until starting to soften.
4. Stir in KFI Butter Chicken Sauce, black beans, and corn, and bring to simmer.
5. Cook, stirring frequently, for about 3 minutes or until chicken is heated through.
6. Toss together Cheddar, mozzarella, and Swiss cheese.
7. Spread half of the tortilla chips on a parchment paper–lined baking sheet.
8. Scatter half of the chicken mixture and half of the cheese mixture on top.
9. Repeat layers.
10. Bake for about 10 minutes or until cheese is melted.
11. Drizzle sour cream over top.
12. Sprinkle with tomatoes, green onions, cilantro, and jalapeño (if using).
13. Serve immediately.

Ingredients

• 4 Boiled potatoes
• 2 tbsp yogurt
• 2 green chilies
• ¼ cup KFI Mint Sauce
• ¼ cup KFI Coriander Sauce
• ¼ cup KFI Tamarind Date Sauce
• 1 tbsp lemon juice
• ¼ tsp red chili powder
• ½ tsp roasted cumin seed powder
• ½ tsp Chaatmasala

Ingredients

• 6 potatoes
• 3 tbsp olive oil
• 2 tbsp grated cheddar cheese
• ¼ cup grated parmesan cheese
• ½ tsp dried oregano leaves
• ½ tsp dried parsley
• KFI Tamarind Date Sauce

Instructions

1. Pre-heat the oven to 425F (215C).
2. Scrub the potatoes but do not peel them. Cut the potatoes in half and then cut them into wedges.
3. Boil the potatoes for five minutes in salted water.
4. Drain the potatoes and pat dry, then spread potato wedges in a single layer on a baking tray.
5. Mix the oil, spices, the KFI Tamarind Date Sauce, and herbs and drizzle on potatoes.
6. Toss to coat thoroughly, then bake the potato wedges at 425 F for 15 minutes.
7. Remove from the oven and sprinkle cheese on top.
8. Return the tray to the oven and bake for another 10 minutes or until the cheese melts and starts to turn golden.
9. Serve hot with KFI Tamarind Sauce.

Ingredients

• 1 jar (395 ml) KFI Veggie Curry Sauce
• 1 pack Tofu (500g)
• 1 tomato chopped
• 1 green bell pepper chopped
• 1 small onion chopped
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add onion, green pepper, and tofu. Sauté until onions become golden and translucence – about 10 minutes.
3. Add KFI Veggie Curry sauce and reduce heat to simmer. Add chopped tomato.
4. Stir and simmer for about 5 minutes until hot through and tomato has softened slightly.
5. Garnish with red chili flakes and cilantro.
6. For an extra kick drizzle with a little bit of KFI chili garlic chutney sauce Serve hot with parathas/Chapati

Tip: For a great breakfast on the run wrap the cooked Bhurji in naan or pita.

Ingredients

• 1-litre bottle of KFI Masti Pani Puri
• 1 pack of puris (golguppa) - about 30
• Cooked chickpeas, chopped
• Cooked white potatoes, diced
• Chopped red onion
• 1 cup of KFI Tamarind Mild Chutney sauce

Assembly Instructions

1. Mix chickpeas and potatoes and season to taste
2. Carefully stuff each golguppa with the potato chickpea mixture
3. Top with chopped onions
4. Add a half teaspoon of KFI Tamarind Mild Chutney
5. Pour Masti Pani Puri into each golguppa until full
6. Serve immediately

Tip: For extra fun have the ingredients on the table for your family or guests to assemble the golguppa themselves!

Ingredients

• 1 jar (395 ml) KFI Mild Curry Sauce
• 4 large eggs
• 1 tomato chopped
• 1 green chilli pepper
• 1 onion
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large saucepan at medium/high heat.
2. Add onion and chilli pepper and sauté until onions become golden translucent - about 10 minutes.
3. Add one (375 ml) jar of KFI Mild Curry sauce and chopped tomato.
4. Stir and simmer for about 5 minutes until hot through, and the tomato has softened slightly.
5. Crack eggs and add them to the pan. Stir into the mixture until the eggs are scrambled.
6. Simmer and continue stirring until the eggs are cooked well.
7. Serve hot with pav, roti, or parathas.

Tip: For a great breakfast on the run wrap the cooked Bhurji in a warmed pita or naan.

Ingredients

• 1 cup (128g) of chickpea flour (besan or gram flour)
• ¾ cup of water
• 1 cup vegetable oil
• ½ tsp of each of Turmeric, Cumin, ground coriander seed, ground fenugreek, and chili powder
• 1 onion finely chopped
• 1 cup (½ of a head) of cauliflower finely chopped
• ¼ cup of finely chopped cilantro
• 1 green chili pepper finely chopped
• KFI Tamarind Chutney Sauce
• KFI Coriander Chutney Sauce

Instructions

1. In a large bowl, add flour and mix in all the dried spices.
2. Slowly add water until the batter becomes slightly runny.
3. Add chopped onion, cilantro, and green chili pepper and stir, combining all the ingredients.
4. Heat oil in a saucepan.
5. Using a large spoon, carefully ladle small fist-size drops of the batter mixture into the hot oil (be cautious as hot oil can splash).
6. Using a spoon, turn the pakoras over to ensure each side cooks evenly.
7. Serve hot with bowls of KFI Tamarind and Coriander chutneys.

Tip: Try adding spinach, kale, or even potato to the mixture for even more flavour! For an extra layer of flavor toss the cooked Pakoras in your favorite Chaat Masala.

Ingredients

• 1/2 of a 375ml jar (185 ml) KFI Butter Chicken Sauce
• 1 tbsp (15 ml) KFI Tikka Cooking Paste and 1 tbsp (15ml) yogurt
• Diced paneer (cheese) about 150gm
• 1 tbsp (15 ml) vegetable oil
• Sliced Capsicum (green bell peppers), sliced onions, diced tomatoes (1/3rd cup each)
• 2 medium size tortilla or pita
• 1/4 cup (60 mL) KFI Tamarind Chutney Sauce

Instructions

1. Mix KFI Tikka Cooking paste and yogurt and spread over diced paneer, cover, and refrigerate for at least 15 minutes or up to 1 hour.
2. Heat oil in a pan at medium/high heat.
3. Add all the veggies and sauté until the onions are slightly softened and the vegetables are golden. About 3-4 minutes.
4. Add KFI Butter Chicken Sauce and stir.
5. Set the veggies aside and in the same pan sauté the marinated paneer until golden brown.
6. Return cooked veggies to the pan and combine with paneer.
7. Fill the tortillas or pita with the veggies and paneer mixture.
8. Roll them in a wrap and cut them into 2 pieces.
9. Serve them with KFI Tamarind Chutney Sauce for dipping.

Tip: Any of our delicious KFI Chutney sauces will taste great!

Ingredients

• 1 jar (375ml) KFI Vindaloo Sauce
• 1 pound (600g) cubed beef chuck or eye of round
• 1 tbsp (15 mL) vegetable oil
• Coriander for garnish

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add beef - stir and sauté until cooked through -about 10 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or simply serve with naan bread.

Tip: For an even richer and smoother taste add a table spoon of butter and stir just before serving.

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 6 medium lamb chops
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add Lamb chops- and sauté turning each side until cooked through -about 10 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice or with naan.
6. Garnish with coriander.

Tip: Too hot? Add a spoonful of yogurt to each portion just before serving.