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KEEP KORMA AND CURRY ON!

It’s time to ditch the expensive takeaways and try supermarket Aldi’s ‘fakeaway’ inspired ready meals, ingredients and recipes to create a taste of India straight from the comfort of your own home.

 
Craving a quick and easy curry, but don’t want to go all out on cost? Then Aldi’s Indian ready meals are your go-to. If you want a classic curry in a hurry, try Aldi’s irresistibly creamy Specially Selected Chicken Tikka Masala (£2.59, 350g), authentically made with chargrilled marinated chicken breast in a rich masala sauce.  Or, spice things up with the Specially Selected Chicken Jalfrezi (£2.59, 350g) with onions and red pepper in a spicy sauce. Both available in store now.
 
If you’re feeling adventurous, create a home cooked meal full of flavour and spice using ingredients from Aldi’s Taste of India Specialbuys range, on sale from 27^th February.  The Ready Set Cook! Indian Style Spiced Chapatti Kit (£1.69, 420g), comes complete with six white and wholemeal chapattis, an Indian style spice seasoning and a mint and yogurt sauce – all that’s left for you to do is add chicken.  To create a restaurant worthy curry straight from your kitchen, try the Specially Selected Curry Sauces (£0.85, 360g), available in Goan Vindaloo, Dopiaza, Punjabi Bhuna or Keralan Coconut.
 
A curry without dip isn’t worth eating so pick up Aldi’s Indian Dip Selection (£0.85, 3x50g) – a great selection that’s perfect with poppadum’s and includes a Spiced Mango Chutney, Raita and Tomato, Mint & Onion Relish.
 
If you fancy having a go at making your own curry, try these easy to make and follow recipes.  Aldi’s best bar naan, Chicken Cashew Curry recipe is a fakeaway favourite, full of healthy fresh ingredients, including garlic and coriander.  If you are looking to spice up your tastebuds, try the Chicken Jalfrezi, a mouth-watering Indian classic.
 
Chicken Cashew Curry
Serves: 4 people
Prep time: 15 minutes
Cooking time: 30 minutes
 
Ingredients
4 Chicken Breast Fillets, cut into large chunks 
150g Cashew Nuts 
2 tbsp Olive Oil 
2 Onions, finely sliced 
2 Garlic Cloves, finely sliced 
1 tsp Ground Cinnamon 
½ tsp Ground Ginger 
2 tsp Medium Curry Powder 
400g tin Chopped Tomatoes 
200g Greek Style Natural Yogurt 
500g Basmati Rice 
10g Fresh Coriander 
Salt  Lime, cut into segments 
 
Method 
Place 100g cashews into a heatproof bowl, cover with boiling water and soak for 10 minutes. 
Heat a little oil in a large frying pan or wok, add the onions, garlic, cinnamon, ginger and curry powder, and fry gently for 2 minutes, stirring regularly. 
Add the chicken to the pan and fry until golden. 
Add the tinned tomatoes, simmer for 15 minutes. 
Drain the soaked cashews, discarding the water, and place into a blender along with the yogurt.
Blend until smooth. 
Remove the curry from the heat and stir in the yogurt and cashew mix. 
Add salt to taste. 
Toast the remaining 50g cashew nuts in a small frying pan over a gentle heat until golden. 
Cook the rice according to pack instructions and serve alongside the curry. 
Scatter the toasted cashew nuts and coriander over the curry before serving, along with the lime segments.
 
Chicken Jalfrez
Serves: 4 people   
Prep time: 20 minutes   
Cooking time: 22 minutes      
 
Ingredients
360g jar Specially Selected Jalfrezi Sauce 
375g pack British Diced Chicken Breast 
½ Red Pepper, sliced 
½ Green Pepper, sliced 
1 tbsp Solesta Oil  2 Salad Tomatoes, each cut into 6 
2 tbsp freshly chopped Coriander 
Basmati Micro Rice to serve 
 
Method 
Sauté the chicken and peppers in the oil for a minute. 
Stir in the spice mix from the top of the jar and cook for a further minute. 
Stir in the sauce, cover the pan and simmer for 15 minutes or until the chicken is cooked. 
Add the tomatoes and cook for a further 5 minutes. 
Stir in the chopped coriander and serve with Basmati Micro Rice.     
This mild chicken curry is packed full of flavour and it’s healthier than a standard takeaway