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Shemin's Mild Indian Curry Paste

A gently spiced curry paste made using our family recipe and carefully balanced spices. Warm, aromatic and full of flavour without heat, allowing the natural spices to shine. Perfect for comforting homemade curries the whole family can enjoy.

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Mild

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£4.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

Chicken Marinade

220g natural yoghurt
1 tbsp garlic puree
1 tbsp ginger puree
1kg skinless, boneless, chicken thigh cut up into bite size pieces
1.5 teaspoons Shemin’s Garam Masala
50g Shemin’s Indian Curry Paste
50g of ghee or unsalted butter
1 large onion, finely sliced
1.5 tsp salt or to taste

Rice

A generous pinch of saffron threads
4 tbsp hot milk
1.5 tsp salt
2x Shemin’s Cassia Cinnamon Bark (about 2cm long)
4x Shemin’s Cloves
4x Shemin’s Green Cardamom Pods, bruised
450g basmati rice, washed

Friend onion garnish

2 tbsp sunflower oil
1 onion, sliced

How to make Chicken Biryani

Put the yogurt, ginger, garlic, Shemin’s Garam Masala, Shemin’s Curry Paste, and salt in a non metallic bowl and mix well.
Add the chicken pieces to the marinade and leave in the fridge for 2 hours, or overnight
Heat a casserole dish, large enough to hold the chicken and rice together, over a medium heat and add the ghee or butter.
Add the onions and cook stirring frequently until browned
Reduce heat to medium, add the marinated chicken and cook for 5-6 mins, then turn the heat off and put the lid on.
For the rice, first add the saffron to the hot milk and set aside to soak for 20 mins
Pre-heat oven to 180°C / 160°C Fan / 350°F / Gas 4. Bring a large saucepan of water to boil, add the salt and spices. Add the rice, return to boil and boil steadily for 2 mins.
Drain the rice and pile the rice on top of the chicken mixture in your casserole dish.
Sprinkle the saffron and milk over the rice.
Wet a piece of grease proof paper in water, large enough to cover the rice completely, and lay loosely on top of the rice.
Soak a clean tea towel in water and wring out, then lay loosely on top of the greaseproof paper
Cover the casserole dish now with a piece of foil (it is important to cover the rice in this way to contain all the steam inside the casserole dish as the biryani cooks entirely in the steam created in the casserole)
Put the lid on, and cook in the center of the oven for 1 hour.
After an hour, turn off the oven and leave the casserole dish inside for 30 mins.
Meanwhile make the garnish by browning the onions in the oil and set aside.
Transfer the biryani to a warm serving dish and garnish with the fried onions and serve.

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Have been using your Shemins since you started selling all the pastes ! Never been disappointed !! Delicious every time , many thanks for them all , they are really…

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Love your pastes, love your Graham Masala, love your videos, love the personal touch of your staff, love it all. You have changed my cooking too after years of trying…

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Chicken Biryani

Serves

The star of the show

Shemin's Mild Indian Curry Paste

(38)

Mild

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Chicken Biryani

Pair it with

(38)

(66)

(31)

(5)

(0)

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Get a free recipe ebook

Chicken Biryani

Serves

The star of the show

Shemin's Mild Indian Curry Paste

(38)

Mild

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Chicken Biryani

Pair it with

(38)

Mild

Shemin's Mild Indian Curry Paste

(66)

Medium

Shemin's Medium Indian Curry Paste

(31)

Hot

Shemin's Hot Indian Curry Paste

(5)

Shemin's Garam Masala

(0)

Shemin's Cassia Cinnamon Bark

Join Shemin’s RECIPE Club

Get a free recipe ebook

Similar recipes you might like

Chicken Madras

The madras curry is a south Indian curry. The further south you go the hotter the curries tend to get. Rich and aromatic, your taste buds will be tingling for more!

Chicken Curry with a Thai Twist!

We know you might think we’ve gone totally mad here at Shemin’s HQ, but we’ve just stumbled upon one of the best curries we’ve ever eaten and we had to ...

Chicken Pathia Curry

After many requests for this curry house classic we’ve whipped up our own version of Chicken Pathia using our Curry Paste.The name may be familiar from your local takeaway menu, its a tasty, sweet and sour dish that’s really quick to make.Perfect with our poppadoms!

Boxing Day Jalfrezi

Make turkey jalfrezi at home with Shemin's spices. Follow our easy recipe for a rich, flavourful dish perfect for family meals.

Thai & Indian Fusion Curry

Weve created a delicious fusion style curry with our award winning Thai Red Curry Paste and Garam Masala Spice Blend.The result? Mouth-watering deliciousness!

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