The South Eastern Indian state of Andhra Pradesh is known for its tangy, hot and spicy food. It is widely renowned for having one of the hottest cuisines in India. Andhra food is often served with rice, chutneys and poppadoms and these are the accompaniments I would recommend. The state is also famous for its coriander seed and turmeric production, hence why there is a greater proportion of these spices in the Spyced Andhra curry kit.

Here’s what you’ll need to cook the dish:

700 – 750g skinless, boneless chicken thigh, cubed
OR
2 blocks of paneer or tofu, cubed
6 Tbsp cider vinegar/ red wine vinegar
2 medium onions (approximately 300g), chopped
2 medium tomatoes (approximately 250g), chopped roughly
2 tbsp vegetable oil or ghee
2 tbsp finely chopped or crushed garlic (about 12 – 15 cloves – just trust me!)
1 tsp sugar
4cm piece of ginger, peeled and finely chopped

Optional: 1 medium potato, chopped into 2cm cubes (larger cubes are fine but will take longer to cook).

To serve: Plain white rice and carrot raita (recipe below – there’s something about the subtle sweetness and cooling nature of this raita that works really well with this dish).