Parsee Chicken & Spinach Curry Masala Medium (240g)
AUD $22
Out of stock
This delicious, medium heat curry is excellent cooked with yoghurt or alternatively with coconut cream.
Delcious cooked with chicken, lamb or beef, with vegetables or potatoes. Fresh or frozen spinach can be used during the cooking process.
This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 74kJ | 1480kJ |
| Protein | 0.6g | 12.3g |
| Fat, total | 0.8g | 16.4g |
| — saturated | 0.1g | 1.3g |
| Carbohydrate | 1.7g | 34.4g |
| — sugars | 0.5g | 10.3g |
| Sodium | 12mg | 237mg |
Fennel Seed, Chilli Powder, Coriander Seed, Turmeric, Star Anise, Nutmeg, Cinnamon, Black Pepper, Bay Leaves, Cloves, Green Cardamom Seed
Ingredients
- 3 tbsp butter/ghee (45 g)
- 3 medium onions, finely chopped
- 1/2 cup of fresh coriander
- 1 clove garlic, finely chopped (1 tsp minced garlic)
- 1 tsp ginger, finely chopped (1 tsp minced ginger)
- 6 finely chopped green chillies/capsicum
- 3 tbsp Parsee Chicken and Spinach Curry Masala
- 1.25 kg (2.7 lb) Chicken, diced
- 300 g Greek yoghurt or sour cream
- 500 g boiled and drained, or frozen, spinach
- Salt to taste
Method
Melt the butter and add the onion, garlic, ginger and coriander. Sauté until the onion is soft. Turn up the heat, add the chicken and seal well. Lower heat, add the Parsee Chicken and Spinach Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Add Greek yoghurt/sour cream and stir well.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Salt to taste. Add the pre-cooked & drained spinach/frozen spinach & cook through. If curry is watery, bring back to boil & cook with lid off, simmering until gravy has reduced.
Serve hot with Kachumber.
This curry can also be cooked with lamb and roasted vegetables.
julie carter –
its just so easy and delicious
Flavour & Spice –
Fantastic to hear Julie, thank so much for your feedback:)
Jan Hamilton –
This has become my go-to dish for “tuckering for fellas” and when I have lots of visitors – try it a d even one will think your culinary skills are brilliant.
Flavour & Spice –
Great to hear that so many are enjoying your cooking skills with these blends, yay!❤️
Libby Steeper –
Best curry powder ever, and the generous jar lasted several years. I tell everyone about these products.
Debbie Whitton –
I have many favourite jars of the curry spices available but this one is a particular favourite. Very popular, simple and delicious. I had tried many varieties and have never been disappointed.
Maria –
just delicious and versatile.
Heidi –
Absolutely love this curry blend. First bought at the Easter Show and was really happy that I could order it on line. Our favourite chicken curry
Ian Garside –
Parsee is a good mild curry. I add plenty of fresh spinach and as always I lightly cook the chicken and drain off the fat. Great hit with our multi cultural family.
jandhdesigns –
I love all their curries, but the Parsee ones are a family favourite, full of flavour, but NOT TOO HOT. Just love them. Why buy from a restaurant when you can cook them yourself. Love them. Thank you girls.