KABO Kolhapuri Masala 100g Fiery Southwest Indian Curry Blend 20 Minutes

1. Heat 30ml of oil or ghee in a pan.
2. Mix in 250g of chicken, lamb or vegetables, cut into pieces.
3. Add 50g of Kabo Kolhapuri Masala — half a pack. Stir well to coat.
4. Stir in enough water or coconut milk to cook, then simmer on low heat until the protein is cooked and the sauce has thickened.

Makes 2 portions. Use the full 100g pack with 500g of meat to make 4.

Serve hot with flat bread or rice.

• With mutton — the traditional and undisputed pairing
• With bhakri or thick roti to mop up the gravy
• A raw onion salad on the side
• Cold yoghurt — not optional