Kfi Sauces

Ingredients

• 1 jar (375 ml) KFI Tikka Masala cooking sauce
• 2-3 boneless chicken breasts (400g) cut into 1-inch cubes
• ½ package of dry pasta such as Penne
• 1 tbsp (15ml) of vegetable oil or butter
• Parmesan

Instructions

1. Cook pasta according to package instructions or to taste preference. Drain and set aside.
2. Heat oil in a medium saucepan and add chicken. Sauté until cooked through.
3. Add KFI Tikka Masala sauce to the pan with chicken and stir. Simmer for 3-5 minutes.
4. Add cooked pasta and combine all ingredients in the pan.
5. Serve topped with freshly grated Parmesan.

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 jar (375ml) KFI Tikka Masala cooking sauce
• 3 ½ cups of cooked macaroni
• 2 cups grated Cheddar cheese
• 1 cup grated gruyere cheese

Instructions

1. Preheat oven to 350°F
2. Once macaroni is cooked according to package instructions, drain and return to the pot.
3. Add 1 jar of KFI Tikka Masala sauce.
4. Add half of the cheddar and gruyere cheeses to the mix and stir over low heat until the cheese melts slightly.
5. Pour the entire mixture into a greased 9x12 casserole dish.
6. Cover the top with the remaining cheese and bake in the oven at 350°F for 30 minutes, until the cheese topping is melted and bubbling.

Tip: add ¼ cup of bread crumbs to the to topping mix for an extra bit of 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

• 1 jar (375 ml) KFI Tikka Masala cooking sauce
• One pack of hard or soft taco shells
• 1 tbsp (15 ml) plain yogurt
• 2 cups of cubed paneer
• 2 cups of red and green capsicum (bell peppers) and red onion, chopped into 1-inch squares
• 1 tbsp (15 ml) vegetable oil or butter
• 1 cup of grated sharp cheddar cheese

Instructions

1. Heat oil in a large saucepan over medium heat.
2. Add the red peppers and onions and stir-fry on high heat for 2 minutes.
3. Add a jar of KFI Tikka Masala cooking sauce, stir, and reduce the heat.
4. Add paneer and simmer for 5 minutes.
5. Once the mixture is heated through, begin to assemble the tacos.
6. Spoon the mixture into each taco shell and top with a bit of grated cheese.
7. Finish with fresh coriander and/or shredded lettuce on top.

Tip: Add a few chilli flakes to spice up your Tikka Taco Tuesday!