Madras Chicken Curry Masala Medium (240g)
AUD $22
Out of stock
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 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 76kJ | 1510kJ |
| Protein | 0.7g | 13.8g |
| Fat, total | 0.8g | 15.8g |
| — saturated | 0.1g | 1.2g |
| Carbohydrate | 1.5g | 29.5g |
| — sugars | 0.4g | 8.1g |
| Sodium | 8mg | 158mg |
Coriander Seed, Cumin Seed, Black Pepper, Chilli Powder, Turmeric, Fenugreek Seed, Curry Leaves
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.
Reviews (11)
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Tania Marsh –
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 –
Fantastic to hear Tania, always good to hear we pass the husband test 🙂
Darren brough –
Good quality and good value 👌
Sharen –
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 –
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 –
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 –
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 it👍
Flavour & Spice –
haha, thats funny and yes, it sure does last. Enjoy!
Mrs. L –
Fantastic product!
DeDe –
Love to use these products. My curries turn out wonderful. I have never used any other product for my curries. 100% recommend.
DeDe –
Only use these products for my curries. Would recommend these 100%.
Sharen –
This curry masala is our go to mix as it goes with chicken, beef or seafood and the meals are always a hit when served up to our friends
Garry Mulheron –
Using this Madras masala and the Durban Express masala has improved my curries greatly. My wife was totally happy and commented that although I previously made good curries, they are even better now, with other flavours she has not previously experienced. These products bring out a deep and rounded flavour to any curry, and we will be coming back for more.
Garry James Mulheron –
I used this to make my usual chicken curry. We both loved it but can easily adjust the heat as required.