PREP TIME 15 MINUTES COOK TIME 15 MINUTES SERVINGS 4 Ingredients 1 jar (375 ml) KFI Mild Curry cooking sauce 2-3 boneless chicken breasts (400g), cut into 1-inch cubes ½ cup each of red and green peppers (capsicum) 2 tbsp (30 ml) vegetable oil Instructions In a medium saucepan, stir-fry the peppers on high with 1 tbsp of oil for 1 minute, then set aside. Sauté the chopped chicken on medium heat in the remaining oil until golden brown on all sides. Add 1 jar of KFI Mild Curry Sauce, stir, and simmer for 5 minutes. Return the stir-fried peppers and mix well. Serve over cooked rice or with naan. Garnish with fresh coriander.
PREP TIME 10 MINUTES COOK TIME 15 MINUTES SERVINGS 4 Ingredients 1 jar (395 ml) KFI Mild Curry Sauce 2 lbs chicken thighs and drumsticks (400g) 1 tbsp (15 ml) vegetable oil Instructions Heat vegetable oil in a large sauce pan at medium/high heat. Add chicken - stir and sauté until cooked through - about 20 minutes. Add one 395 ml jar of KFI Mild Curry Sauce. Stir and simmer covered for 5 minutes. 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.
PREP TIME 15 MINUTES COOK TIME 15 MINUTES SERVINGS 4 Ingredients 1 jar (375 ml) KFI Mild Curry cooking sauce 1 tbsp of KFI Tikka Cooking paste 4 medium potatoes 50 grams of bread crumbs 2-3 tbsp of fresh chopped cilantro or coriander 2 cloves of finely chopped garlic 1 tbsp (15 mL) vegetable oil or butter Salt and pepper to taste Instructions Boil potatoes in salted water until tender, about 10-15 minutes. Drain the potatoes, mash slightly, and set aside to cool. When cool to touch, add KFI Tikka Masala cooking paste, garlic, and cilantro or coriander, and stir until well blended. Roll the mixture into 6 to 8 round balls, then flatten each in the palm of your hand to create a Tikki. Coat each Tikki in bread crumbs on both sides. Heat the oil and fry the Tikki in batches until golden, turning to cook both sides. When the Tikki are cooked, set aside and add one jar of KFI Mild curry sauce to the pan. Heat the sauce on medium heat, then return the Tikki to the pan. Simmer for 5 minutes. Serve with naan or basmati rice. Tip: For extra crunch use Panko instead of bread crumbs
PREP TIME 10 MINUTES COOK TIME 15 MINUTES SERVINGS 4 Ingredients 1 - 375ml jar KFI Butter Mild Curry cooking sauce 3-4 medium zucchini cut into 1-inch cubes 1 tbsp (15 ml) vegetable oil or butter Coriander for garnish Instructions Heat vegetable oil or butter in a large saucepan at medium/high heat. Add cubed zucchini, stir and sauté until cooked through and slightly golden, about 10 minutes. Season to taste. Add one 375 ml jar of KFI Mild Curry cooking sauce. Stir and simmer for 5 minutes. Serve over rice and top with coriander or simply enjoy with naan. Tip: SAUTE SIMMER SERVE
PREP TIME 45 MINUTES COOK TIME 15 MINUTES SERVINGS 4 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 Boil the lentils in water (with ½ tsp of salt and ½ tsp of turmeric) for about 40-45 minutes. Heat the oil in a pan at medium/high heat. Drain the excess water from boiled lentils. Add lentils into pan and stir in oil for 5 minutes. Add one 375 ml jar of KFI Mild Curry Sauce and reduce heat to simmer. Add cream. Stir and simmer for 5 minutes. 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.
PREP TIME 10 MINUTES COOK TIME 15 MINUTES SERVINGS 4 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 Heat vegetable oil in a large saucepan at medium/high heat. Add onion and chilli pepper and sauté until onions become golden translucent - about 10 minutes. Add one (375 ml) jar of KFI Mild Curry sauce and chopped tomato. Stir and simmer for about 5 minutes until hot through, and the tomato has softened slightly. Crack eggs and add them to the pan. Stir into the mixture until the eggs are scrambled. Simmer and continue stirring until the eggs are cooked well. 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.
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