­NOOSA MASALA CHICKEN

  1. Cook sliced chicken pieces (thigh or breast fillet) in your preferred method. Set aside.
  2. Finely dice 1 onion and 2 cloves of garlic. Lightly fry in olive oil in large covered pan, until translucent.
  3. Add Noosa Masala curry paste, 2 desertspoon per person, and continue to fry for a minute or two.
  4. Add coconut milk, ½ cup per person, and gently simmer with lid on for 5 more minutes.
  5. Add stock, ½ cup per person and continue to simmer on low heat for 10 minutes. The sauce should resemble a creamy soup. Add more coconut milk to taste.

MOROCCAN LAMB WITH SAALAMAN

(MOROCCAN LAMB TAGINE)

Served with HARISSA COUSCOUS

  1. Thinly slice lamb fillets and lightly fry with finely sliced onion and garlic in a covered pot forminutes.
  2. Add Saalaman curry paste, 1 desertspoon per person, stir through and continue to fry for 3 to 4 minutes.
  3. Add 1 cup diced Italian tomatoes and stock (sufficient to cover meat), andcup cooked chickpeas; simmer with lid on for 30-40 minutes.
  4. Pan fry mushrooms and diced eggplant in olive oil, add these and chopped sliced black olives and capers to the tagine.
  5. Heat through.

Distributors

QLD

Total Gourmet
12 Mangold St
Dinmore
Ph. (07) 3282 1160

Eco Farms
7 Shoebury St
Rocklea
Ph. (07) 3892 2400

NSW

Full Moon Health Foods
Bellingen
Ph. (02) 6655 7985

VIC

Leonardo's Fine Foods
26 Assembly Drv
Tullamarine
Ph. (03) 9338 2555

TAS

Exquisite Flavours
25 Feneral St
Nth Hobart
Ph. (03) 6234 3489

WA

The Grocer
26 Brown St
Claremont
Ph. (08) 9284 7100