Suitable for Vegetarians
Made with Pomace Olive Oil
Wheat Free
Yeast Free
Gluten Free
Ghee Free
Dairy Free
Sugar Free
Nut Free
Coconut Free
No Powders
No Preservatives
No Additives
No Colours
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PANJABAN CHICKEN CURRY
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| Ingredients
- 1/2 kilo diced chicken fillets
- jar of Panjaban sauce
- 1/4 pint of water (approx - dependent on individual taste)
- Fresh chopped coriander
Method
- Seal the chicken pieces
- Pour panjaban into a pan and 1/3 water - put handful of coriander.
- Place chicken into the pan and simmer till fully cooked.
- Garnish with coriander and serive with rice, naan or chapatti.
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CHEESY PANJABAN TOAST
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| Ingredients
- 2 tsp of Panjaban Authentic Curry Base
- 1 slice toast
- Grated cheese
Method
- Spread the Panjaban Sauce on Toast.
- Sprinkle the cheese and place under the grill till the cheese melts...Simple!
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| Ingredients
- 2 cans of chick peas
- 1 jar of Authentic curry base sauce
- Juice of 1 can of chick peas
Method
- Pour Jar of sauce into pan
- Add the cans of chick peas and the juice into pan
- Bring contents to boil and simmer for 5-10 minutes & serve
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CURRY TOAD IN THE HOLE
Ingredients
- 1lb Sausages
- Panjaban Authentic Curry Base
- Water
- Mash
- Garden Peas
- Giant Yorkshire Pudding
Method
- Brown your sausages - drain the oil
- Pour Curry Base into the sausages and add the water
- Place the sausages in to the yorkshire pudding, along with the mash and garden peas
- Ganish with coriander and serve as a meal.
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KEEMA
Ingredients
- 800g minced lamb
- Jar of keema curry base
- Water
- Garden Peas
- Fresh chopped Coriander
Method
- Brown the mince meat
- Pour the keema curry base into the mince and add water. simmer for 10 minutes
- Add the garden peas and cook for a further 5 minutes
- Garnish with Coriander
Serve in toasties or pitta pockets with salad
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