I love Indian food but can't afford to go out to eat at Indian restaurants nearly as often as I would like. So I cook at home. And I am a loyal long-time fan of Patak's simmer sauces (the mild ones, that is, since I can't handle super spicy foods). I've been cooking with Patak's for many years, creating what to me are near-restaurant quality, but easy and economical, meals that leave me with yummy leftovers for another meal or two.
And I really love this mild curry sauce! It's a little more pricey than some of the other Patak's flavors I've bought, but other than that I have no complaints.
I almost always use chicken with Patak's simmer sauces, though I prefer boneless skinless chicken thighs to breasts. Occasionally I've used jumbo shrimp or salmon fillets instead -- and I've even used high quality canned tuna or chopped up tuna steaks, and the results are just as delicious. But most of the time, it's chicken.
For extra flavor enhancement I marinate the chicken for at least an hour in a blend of olive oil, lemon juice, and curry powder, and I chop it up before cooking. I grease my skillet with a little bit of olive oil and butter (or ghee), and then chop up a white or yellow onion. Then I core and chop a Granny Smith apple, leaving the peel on. (Okay, it might not be completely traditional Indian cuisine, but try it. It's really good.)
I sprinkle the onion and apple liberally with curry powder and saute them in the skillet until the onion is soft and fragrant. Then I add the chopped up chicken and cook it. Once it's almost completely cooked, I add the Patak's simmer sauce -- and the mild curry sauce really works well with this! -- and I cover and simmer till it looks and smells ready. For serving, I ladle it over a bed of basmati rice that I have cooked with a Chai teabag in the water to add extra fragrance. It makes a delightful and satisfying meal.
Keep up the good work, Patak's. Maybe bring your prices down a little, but again, that's my only complaint. I look forward to being a customer for many more years.
