Could You Use Patak's Indian Tandoori Paste to Make a Curry?

Question

I didn't realise it was meant to be a marinade. Can I make a tomato-based curry using this paste regardless?

Answer 1

My favourite is the Mild Curry one with coriander and cumin - delicious!!

Answer 2

yes definitely.  But tandoori is specifically the marinated chicken cooked in a tandoor oven.  Like chicken tikka massala is tandoori chicken in massala sauce.  So marinate the chicken and cook it to the directions on the jar then use some of the paste in the sauce.

Answer 3

I make tomato based curries using pataks paste.

Just fry some onion, garlic and ginger, then stir in some tumeric and 5-spice powder. Then add your meat and fry to seal it, then stir in about 1/2 jar of paste (for 4 people, you might need to adjust) so that all the meat is covered, then put a lid on it and leave it on a low temperature for about 30 mins or until it is cooked.

Then add your tomatoes and cook gently for a few mins until hot. I also like to add some creamed coconut (the one that's in a brick like butter - not coconut milk).

I've used this recipe for chicken, pork, prawns and lamb, and I always get compliments.

Hope this helps.

Answer 4

yes.. but then it would no longer be given the term curry. instead it will be called a 'peratal' i am an indian.

Answer 5

no reason why not really but usually u mix it with yogurt and spread over chicken or other meat to make tandoori.

Answer 6

Please dont!  

I am personally not a fan of Patak's, I find their sauces and marinades have absolutely no flavor and are too "Americanized", in short they are tasteless.  

I dont recommend using tandoori paste marinade for making a curry.  The spices are totally different.  You can easily make a curry without using any paste/sauce.

Fast & easy chicken curry recipe:

CHICKEN CURRY:

Ingredients:

1 lb chicken pieces, boneless/skinless

1 large onion, diced

2 cloves of garlic, finely minced

1 inch piece of ginger, peeled & finely minced

1 can of tomato puree (if you use crushed tomatoes, puree them)

1 tsp ground cumin

1 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1/2 red chili powder (to taste)

salt to taste

juice of 1 lemon

oil (veg or canola)

water as needed (or chicken stock)

freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover. Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.