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Madras Chicken Curry Masala Medium (1kg)

$80

This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.

Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.

Best used for cooking any kind of meat, seafood, vegetables or lentils.

This 1 kg jar will cook with approximately 40kg of meat, vegetables or seafood – 200 servings.

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Description

Nutrition Information

Servings per package:

200

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

76 kJ
1510 kJ

Protein

0.69 g
13.8 g

Fat, total

0.79 g
15.8 g

-saturated

0.06 g
1.2 g

Carbohydrate

1.475 g
29.5 g

-sugars

0.405 g
8.1 g

Sodium

8 mg
158 mg

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:

  1. 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.

Additional information

Weight1.4 kg
Dimensions13 × 13 × 21 cm
Heat

Size

1kg, 35.2oz

Australian % Ingredients

30

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