Cook your meat/paneer of choice. I always recommend chicken tikka using my tikka spice blend, for this dish.
Combine 60g (approx 8 tbsp) of the curry kit and 200ml of hot water. Leave to sit for 4 minutes so that the mix can soak up the water.
Add 3 tbsp vegetable oil into the same pan onto a medium-low heat and after 30 seconds, add the sliced garlic and fry for 2 minutes until golden brown. Set the garlic aside.
In the same pan, add the soaked mix and cook for 3 minutes on a medium low heat, stirring frequently.
Add 3 whole green chillies and 200ml of chicken or vegetable stock and cook for 3 minutes, continuing to stir frequently.
Add 300g of passata and cook on a medium heat for 5 minutes, cover, stirring occasionally.
Add cooked meat or paneer (chicken tikka is best), and 100ml chicken stock, cover and cook on a medium-low heat for 6 minutes, stirring every two minutes.
Garnish with the fried garlic, 2-3 whole green chillies and freshly chopped coriander before serving.
