I like to serve these ones up as an appetiser - they taste even better al-fresco on a balmy summer's evening. Chettinad is a region in the South of India, well known for its spicy flavours, and these tangy little chicken bites are a good example of their wonderful use of aromatic spices - and our Madras Spice Paste certainly adds a bit of a kick to them!
Baked to perfection, our restaurant style Naans with sultanas, coconut and a hint of cinnamon.
- Average values*per 100g
- Energy: 1370kJ/325kcal
- Fat: 8.7g
- of which saturates: 3.1g
- Carbohydrate: 51.3g
- of which sugars: 11.1g
- Fibre: 3.5g
- Protein: 8.7g
- Salt: 0.70g
Flour [WHEAT Flour, Calcium, Iron, Niacin, Thiamin], Water, Sultanas (7%), Rapeseed Oil, Desiccated Coconut (3%), Sugar, Apple Juice (from concentrate), Yogurt Powder (MILK), Yeast, Raising Agents (Diphosphates, Sodium Carbonates), Preservatives (Calcium Propionate, Potassium Sorbate), Ground Cardamom, Ground Cinnamon, Salt, Emulsifier (E472e), Acidity Regulator (Citric Acid).
For allergens, including cereals containing gluten, see ingredients in BOLD. May also contain peanuts, nuts and soya.
Recipes featuring this product
This incredible spiced short rib recipe is slow-cooked for perfectly tender results, served on a bed of rich sweet potato dhal with a cooling cucumber raita. Using a Patak’s Madras Paste Paste Pot to braise the beef creates a gloriously rich spiciness. Recipe by Food Urchin.