Bang Curry Warm Moghul Kit

Bang Curry Warm Moghul Spice Kit works wonders with a huge range of vegetables, red meats, chickpeas and seafood. It has just a hint of chilli and is layered with flavour that leaves a tingly sensation.

• 22g.
• Dairy Free.
• 100% natural.
• Simply add water.
• Suitable for vegans.
• Contains Bang spices.
• Low in fat & low in sugar.
• A satisfyingly spicy curry bursting with layers of flavour.

Also available:

If you are looking for something more punchy take a look at Bang Curry Classic Bangla or Bang Curry Fiery Josht.

Bang Curry Warm Moghul is low in chilli content, making it an ideal way to introduce curry to your children. This richly rewarding Moghul is an authentic Bangladeshi treasure, with complex flavours that deliciously unravel with every mouthful.

Who are Bang Curry Ltd?

Bang Curry was founded in 2012 by Shelly Nuruzzaman, a creative cook with a passion for healthy eating. Bang Curry's products are a result of lengthy research based on traditional family recipes, and are aimed at those who are not savvy with spices. At the Bang Curry Cook School in Chiswick, they teach how easy it is to cook flavoursome and nutritious meals with a wide range of their premium spice products. Like these products, their highly rated cookery classes aim to show how fantastic Bangladeshi Food truly is!

What spice is used to make curry hot?

Some of the most common ground spices used to make a curry hot include; Turmeric, Coriander, Cumin, and of course; chili peppers.

Directions of Use

Ingredients

1 Warm Moghul scratch spice kit.
500g-750g of chicken portions.
1 medium sized onion.
4 cloves of garlic.
2 inches of fresh ginger.
½ can tinned tomatoes or 2 fresh tomatoes.

Method

Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. In a bowl, combine Bang's spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes. Add the chicken pieces and raise the heat for about 3 minutes. Keep stirring the chicken until the outside of the chicken is sealed and juices emanate from the meat. If using boned meat, pierce holes into the meat with a fork for a more succulent, spicy meat. Add up to 200ml of hot water, lower heat and simmer until cooked.

Ingredients

Ingredients:

Turmeric, Cardamom, Cumin, Coriander, Salt, Chilli, Pimento, Nutmeg, Pepper, Clove, Fennel, Aniseed, Ginger, Cinnamon, Chilli, Paprika.

Nutritional Information: