Description
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
Carbohydrate
-sugars
Sodium
Ingredients
Coriander Seed, Cumin Seed, Black Pepper, Chilli Powder, Turmeric, Fenugreek Seed, Curry Leaves
Recipe
Ingredients:
- 60 ml (2 oz) oil
- 1 tsp black mustard seeds (optional)
- 2 medium onions, finely chopped
- 4 cloves garlic, finely chopped (4 tsp minced garlic)
- 3 tsp ginger, finely chopped
- 3 green chillies, finely chopped
- 2 tbsp Madras Chicken Curry Masala
- 1 kg (2.2 lb) chicken pieces
- 1 cup coconut cream
- 1 cup tinned tomatoes or water
- Salt to taste
- 250 g new potatoes, chopped (optional)
Method:
Heat the oil until hot and add the mustard seeds, cooking until they splutter. Add the onion, garlic, ginger and green chillies. Sauté until the onion is soft. Lower heat, add the Madras Chicken Curry Masala mix well, frying until aromatic. Add the chicken pieces, seal quickly then add the coconut cream, tomatoes and salt. Bring the curry to the boil quickly then simmer until the chicken is done and the gravy has thickened. If you wish to add potatoes to your curry, add halfway through the cooking process.
For Vegetable Madras, splutter black mustard seeds, cumin seeds and fenugreek seeds (1/3 tsp of each into the hot oil at the beginning).
For Madras Fish and Seafood Curry, fry 1 tsp of fenugreek seed instead of black mustard seed and add the fish after the curry has boiled. Simmer until the fish is done. Fish steaks are best for fish curry as they do not break up as easily.
For Lentils, please pre-boil the lentils prior to adding them to your curry.
This curry is excellent for red meat, white meat, seafood, vegetables and lentils. You may also exchange the coconut cream and substitute with yoghurt, water, tomatoes, sour cream, cream or carnation milk, if desired.
Tania Marsh (verified owner) –
I have used this mix for chicken and prawn curries. They were both delicious. Great depth of flavours that complimented the chicken/prawns beautifully. This was quickly promoted to my Husband’s favourite curry – twice!
tracey –
Always happy to help keep the husband in a food happy state! Glad you enjoyed!
Flavour & Spice (store manager) –
Fantastic to hear Tania, always good to hear we pass the husband test 🙂
Darren brough (verified owner) –
Good quality and good value đź‘Ś
Sharen (verified owner) –
This curry is a family favourite. It is just the right heat and is very versatile- my husband even uses it for his curried egg sandwiches. We first found Mudgeeraba Spices at Floriade in 2014 and have been renewing our supplies ever since.
Flavour & Spice (store manager) –
Loving the sound of the curried egg sandwiches, there’s also a recipe for curried egg salad on the website, made it a few times and its always a hit. This blend would be perfect for this.
Jody Bird (verified owner) –
Tried this at my auntys place in the Gold Coast & was very impressed with the flavour.So was my mother who normally doesn’t change from what she’s bought for years but said she would like some too so it must have been good for her to change.
Michelle Webster (verified owner) –
Was given a bottle as a gift 5 years ago and had nearly run out so I ordered 2 more….this should last me the rest of my life..we love itđź‘Ť
Flavour & Spice (store manager) –
haha, thats funny and yes, it sure does last. Enjoy!