Calcutta is a favourite of our family. Requiring only one additional ingredient, it's quick and easy to prepare.
Cooked slowly, it can be ready in 20 minutes, or left for longer, to slowly simmer, reduce down and become a rich, aromatic curry - which makes it great for the slow cooker too, just use less milk.
Calcutta Curry
Lightly fry the contents of the spice pack in oil for approx 30seconds (Do not allow the spices to burn).
If using chicken or meat, fry with the spices. For vegetables or fish, add after.
Add approx 500ml-600ml of milk and slowly bring to the boil.
Simmer on a very low heat leaving the curry sauce to thicken and ensure food is cooked.
Fried onion (contains WHEAT), garlic, garam masala, ground coriander, salt, turmeric, cumin, pepper, ginger, chilli.