Whether you are looking to use up Christmas Dinner leftovers or you just fancy something different over the festive period, it is always handy to have a superb curry recipe under your belt.

Karimix, a Kent-based, independent relish, chutney, curry paste, marinades, soup, sauce and condiment producer has provided us with their top three curry recipes below (Madras, Thai Green Curry & Korma). Their mentioned products can all be purchased from their website.

MADRAS CURRY 

INGREDIENTS

• 60g Karimix Madras Curry Paste 
• 1⁄2 onion diced
• 500g chicken, diced
• 250ml tin chopped tomatoes
• 250 ml water
• 2 tbl vegetable oil
• 2 tps soy sauce
• 4 curry leaves
• Salt and pepper to taste

METHOD

1. Heat oil in a saucepan until hot.
2. Add onions and Karimix Madras Curry Paste and fry
3. Add chicken and stir until the cubes are well coated in the paste. Stir well for 10 minutes.
4. Add chopped tomatoes & water. Stir well. Bring to a boil.
5. Reduce to a simmer and add curry leaves, soy sauce. Stir well. Add salt and pepper to taste.
6. Cover & simmer very gently for 1/2 hour. Stir occasionally.
7. Garnish with coriander and serve hot with rice with Karimix Mango Chutney as a condiment.

THAI GREEN CURRY

INGREDIENTS

• 60g Karimix Thai Green Curry 
• 1⁄2 onion diced
• 650g chicken or meat, diced
• 60g Thai aubergine quartered
• 50g Thai pea aubergine
• 50g sliced bamboo shoots (optional)
• 2 tsp lime juice
• 275ml coconut milk
• 2 tbl vegetable oil
• 2 tps fish sauce
• 4 kaffir leaves
• Salt to taste

METHOD

1. Heat oil in a saucepan until hot.
2. Add onions, Karimix Thai Green Curry paste and fry for 10 minutes.
3. Add chicken or meat and stir until the cubes are well coated in the paste. Stir well for 10 minutes.
4. Add coconut milk & kaffir leaves. Stir well & bring to a boil.
5. Add the aubergine and bamboo shoots.
6. Add fish sauce and lime juice. Stir well. Add salt to taste.
7. Cover & simmer very gently for 1 hour. Stir occasionally.
8. Garnish with coriander and serve hot with rice or coconut rice.

KORMA CURRY

INGREDIENTS

• 60g Karimix Korma Curry Paste 
• 1⁄2 onion diced
• 650g chicken or meat, diced
• 275ml coconut milk
• 2 tbl vegetable oil
• 2 tps soy sauce
• 4 curry leaves (optional) Salt to taste

METHOD

1. Heat oil in a saucepan until hot.
2. Add onions, Karimix Korma Curry Paste. Fry for 10 minutes.
3. Add chicken or meat and stir until the cubes are well coated in the paste. Stir well for 10 minutes.
4. Add coconut milk & curry leaves. Stir well & bring to a boil. Reduce to a simmer.
5. Add soy sauce. Stir well. Add salt to taste.
6. Cover & simmer very gently for 1/2 hour. Stir occasionally.
7. Garnish with coriander and serve hot with rice.