Recipes and Tips

Here are a few tips and recipes to help you enjoy Bibijis cooking sauces to the full! We'll be adding more tips and recipes so please visit back often - if you have any recipe ideas or great tips you'd like to share, please email us at enquiries@bibijis.com and we'll do our best to share them on this page!

• Do not remove the chillies from the sauce - they are an essential part of the flavour during the cooking process.
• You can adjust the level of spice heat before serving by mashing the whole green chillies into the sauce as required - start off by mashing just one, then stirring the sauce around for a few moments to incorporate the chilli juice - taste to check chilli heat - if more is required, mash another and so on.
• No need to cook 2 different meals to suit everyones spicy tastes - just remove a portion from the pan before crushing any chillies if you want a mild dish.
• 5-10 minutes before serving, remove lid and allow sauce to reduce until thickened if required.
• For a different flavour, try adding 2 medium potatoes (approximately 250gms), cut into 1/2 inch cubes to the chicken recipe at the same time as you add the meat, then cook until the potatoes are tender.
• You can also add potatoes to the lamb or beef – however you’ll have to add them towards the end of the cooking process (after about 1 hour).
• For an authentic feel, serve with white Basmati rice, 2-3 desert spoons of plain yoghurt, shredded iceberg lettuce, sliced tomatoes, sliced red onion and lime pickle. You can also serve Naan, or Chapattis if you can get them from the supermarket - if not, brown pitta make a good substitute.
• For an even more luxurious taste, add 1/3 tin of Coconut Milk or 2 tablespoons of Creamed Coconut when you add the meat or vegetables.
• Try marinating the meat in the sauce before cooking – leave it for about 2-3 hours (or overnight in the fridge).
• Try adding 1-2 tablespoons of ground almonds in the sauce about 10 minutes before serving.