Persian red curry

Adapted from a traditional Parsi recipe, our flavour-filled Persian red curry tones down the Kashmiri chilli in favour of a gentler Romano pepper heat; removing the fiery hit of chili whilst keeping the delicious intensity that the dish is renowned for.

Ingredients

Instructions

1. Finely dice the onions.
2. Dice the tomatoes.
3. Remove the core and chop the romano pepper then blend with the sesame seeds.
4. Heat oil in a frying pan over a high heat and add the onions, ginger & garlic paste, curry leaf sachet, the blended romano pepper and sesame seeds and salt. Stir continuously for
   5 minutes.
5. Turn down to a medium heat and add Tyga Masala No. 8 and Tyga Masala No. 27 (1 tsp for mild, 2 tsp for medium, 3 tsp for hot) and fry for a further
   3 minutes stirring continuously.
6. Add the chicken and cook for
   1 minute, stirring continuously.
7. Add 50 ml water and tomatoes, stir and cover for
   4 minutes stirring occasionally.
8. Stir in Tyga Masala No. 11 and cook for
   4 minutes or until the chicken is cooked through.
9. For a less intense heat, add all the coconut milk and honey and reduce down. If you like the dish hotter, add only half the milk or you can leave it out all together for a more intense kick. It's
10. Serve with naan bread.