We do know how to make our own curries from scratch, of course, but sometimes ... especially when we're busy with a project (such as "constructing the perfect kitchen"!!) ... we'll just cook a few bits of meat and/or vegetables and throw in a bottled sauce; as long as they are nice sauces made with good ingredients, I don't have a problem with this. The (extremely RED) one we used on Thursday evening was Sharwood's Butter Chicken as none of us had ever tried a "Butter Chicken" dish before. The flavour was delicious (but mild), although where the "butter" came in I couldn't tell you; there was no butter flavour that I could discern.
We did make our own
sag aloo (spiced potato and spinach side dish) to accompany it, as we'd had rice the previous evening; we also served cucumber raita, poppadoms, mango chutney and naan breads. It was all ready in less than an hour and was absolutely gorgeous!!
V Substitute your favourite selection of vegetables for the chicken, and you have an equally gorgeous vegetarian dinner; my choice would probably be a root/gourd mixture, such as butternut squash, turnip and carrot.
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