So when at the Good Food and Wine Show, I was delighted to meet Shelley from Zest Byron Bay who had a number of different spice blends out for tasting. I normally can't handle store bought spice pastes as they are laden with onion, which I just makes me feel terrible. So I've stopped even considering them after spending many trips at the supermarket analysing almost every bottle of curry paste. They are also gluten and dairy free, and free from artificial preservatives and added sugar. A dairy free butter chicken? Really! I'm in heaven, because this suits my gluten/dairy/onion free diet. Now this is a real find!
|So many flavours!|
So one lazy weeknight, we tried out Zest's Kerala recipe base, which is a southern Indian inspiration. This isn't something I have ever seen in the supermarkets, or even at Indian restaurants, so was really excited to try it. Below is what I created for dinner :)
|The Kerala Blend is inspired by Southern Indian cuisine|
1 packet Zest Byron Bay Kerala blend
1 Tbsp oil
1 400ml can coconut milk
400g vegies (we used capsicum, yellow squash, eggplant)
To start, marinate the chicken in the Kerala blend for at least 15 mins. In a heavy based pot, heat the oil, and then add the marinated chicken, cooking on high for 2 minutes until the chicken starts to colour up. Add the coconut milk and vegies, simmering for about 10 mins until the chicken is cooked. Serve with fresh coriander and rice. And if you have any, some chutney would go a treat, although I didn't have any!
|A fresh and tasty Indian curry- easy, quick and delicious!|
Zest Byron Bay stock in lots of places across Australia, check the list to see if your local grocer does, otherwise you can order online too for $7 each.
Thank you to Shelley at Zest Byron Bay for providing me with some amazing products to review at a discounted price as part of the Good Food and Wine Show Melbourne.