Butter Chicken Curry Paste - Mild

Rooted in the villages of Vasai, India, John's childhood was shaped under the shade of tamarind trees, where he savoured its tangy fruit in homemade snacks. Guided by his grandparents and the indigenous Warli people, he learned the art of preparing tamarind, maturing its pulp in clay pots. Inspired by these early memories, John embarked on a global culinary journey, becoming an accomplished chef renowned for his authentic Indian cuisine in Melbourne.

Today, John shares his passion through the award-winning Tamarind Tree range, capturing the essence of fresh, authentic Indian flavours. Each sauce is crafted locally in small batches, using freshly roasted spices and the finest Australian ingredients. These recipes embody generations of family secrets, inviting you to create delicious Indian dishes at home with your loved ones.

Vegan, Gluten Free, Dairy Free, Nut Free, Refined Sugar Free, All Natural, Preservative Free

Tomato, Onion, Olive Oil, Turmeric, Coconut Sugar, Tamarind, Fenugreek, Herbs & Spices, Salt

1. Sauté 1kg of chicken or veggies in a little oil until browned.
2. Add 1 jar of Butter Chicken curry paste and 1 jar of water. Stir well.
3. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until chicken or veggies are cooked through.
4. For added richness, stir in 1 tbsp ground cashews or almonds (optional).
5. Finish by adding fresh cream, coconut milk, or yoghurt to taste.
6. To enhance the spice level, add extra ginger, garlic, and chilli at Step 1.

(Serves 4-6)