A SPICY HOT & FIREY MADRAS CURRY SAUCE WITH ONION, TOMATO, RED AND GREEN PEPPERS, COCONUT AND GREEN CHILLI, WITH A BLEND OF SPICES. Heat 15ml of oil in a saucepan over a medium heat. Add 34g of chicken or vegetables and fry for 4-5 minutes, or until cooked through. Sprinkle over the contents of the spice cap and stir fry for 1-2 minutes. Add the sauce and simmer gently, stirring occasionally, until the meat or vegetables are cooked throughout. Ensure product is thoroughly cooked and piping hot throughout. Spices from the cap must be thoroughly cooked. Serve with freshly cooked rice or noodles. Do not reheat. Not suitable for microwave cooking. Enjoy.