Recipe Inspiration

Ingredients...

75ml vegetable oil

75g garlic and ginger purée (50:50)

10g turmeric

75g Essential Cuisine Jalfrezi Seasoning

20g chilli powder

1.25kg Solina Curry Onion Sauce

300g cooked red lentils

1.5kg pre-cooked chicken

250ml pineapple juice

75ml lemon juice

Fresh coriander to garnish

Method...

1. In a large saucepan add the oil over a medium heat. Add the garlic and ginger purée. Fry for 30 seconds, then add the turmeric, EC Jalfrezi Seasoning and chilli powder, fry for another 30 seconds.

2. Add the Curry Onion Sauce, cooked lentils, cooked chicken and pineapple juice. Bring to the boil, reduce to a simmer for 10 minutes and season to taste.

3. Finish by adding the lemon juice, garnish with coriander and serve.