BASSAR MASALA (KASHMIRI CURRY BLEND)
Spicy and full of flavour this masala blend is based on a recipe that is used extensively throughout Pakistan and Kashmir.
Mustard, Chilli, Coriander, Turmeric, Fenugreek, Cumin, Bay Leaves, Whole Spices, Black Pepper, Nutmeg
Allergens: Contains Mustard
BASSAR CHICKEN CURRY RECIPE
500g Chicken breast, cut into small chunks
2 Large onions, finely sliced
1 cup of stock
2 tbsp Bassar Masala
Salt to taste1 tsp Salt (optional, adjust to taste)
- In a pan add the chicken, chopped onion, stock and salt. Simmer and cook for 25-30 minutes or until the chicken is tender.
- Remove the cooked chicken from the pan and set the gravy aside. Melt the butter in a separate pan, add the chicken and lightly fry. Add the Bassar Masala, stirring continuously until evenly coated.
- Pour in the stock into the pan, bring to the boil then simmer gently for 10-15 minutes.
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