TO MAKE THE CURRY

1. Lightly brown chicken and set aside.

2. Add 1 bomb to 350ml boiling water (or a can of coconut milk), cover and melt on medium heat for 20mins, stirring occasionally until the bomb is fully dissolved. Add water if needed & cook until curry reaches your desired thickness. 

3. Add in your Chicken, cook uncovered for 15 mins on a medium heat until cooked through.

4. Stir in a dash of double cream, Greek Yoghurt or even Coconut Milk, cook on low for 5 mins.

5. Serve with rice, naan, poppadom's or whatever tickles your pickle!

OTHER OPTIONS

Prawn
No pre-browning needed. Straight into step 2, then add prawns instead of chicken at step 3, cook for 5 mins until they are pink and cooked through. Continue with step 4.

Slow cooked Beef
Lightly brown beef chunks in a saucepan. Add 1 bomb and 350ml boiling water, cover and slow cook on a low heat for 2 hours, then proceed to step 4.

Veggies
Add 350ml of water, 1 bomb, 1 medium potato cut into chunks and a drained can of chickpeas to a pot, cover and cook on a medium heat for 20 minutes. Once the bomb is dissolved and the curry is to your desired thickness add spinach and continue with step 4.