$22
Out of stock
This Sri Lankan chicken curry is a medium heat and an old time favourite. Traditionally cooked with chicken and coconut milk.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Stock
Out of stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
Carbohydrate
-sugars
Sodium
Coriander Seed, Cumin Seed, Fenugreek Seed, Turmeric, Chilli Powder, Green Cardamom Seed
Ingredients:
Method:
Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Sri Lanka Chicken 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. Turn up the heat, add the chicken and seal well. Add salt, vinegar, tomatoes, lemongrass and mix well. Add the coconut cream and bring to the boil. Cook simmering until the meat is tender and the liquid has reduced.
| Weight | 0.6 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 250g, 8.8oz |
| Barcode | "0799632178408" |
| Australian % Ingredients | 37 |
Citric Acid (E330) Food Grade is a versatile ingredient used for its tangy taste and preservative qualities, essential in candy making, baking, and as a natural cleaning agent, offering a sour zest that enhances flavours and freshness.
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Origin: Vietnam
Also known as the Chinese Star, this pretty little seed pod is from the Illicium Verum Plant native to Southwest China and also grown in Vietnam.
With flavours that are earthy and delicately spicy sweet, this pod is used in traditional Asian dishes and Indian spice mixes. In particular, its a great spice for roasted duck or spiced nuts, sometimes you will even see it in a bowl of potpourri.
New Orleans Jambalaya Creole Seasoning brings the flavours of Louisiana to your kitchen, with a blend of spices that’s perfect for making traditional jambalaya, offering a spicy, savory foundation.
Sesame Seed White/Hulled are mild and nutty, perfect for adding a slight crunch to breads, salads, and sushi. These hulled seeds are versatile, adding flavour and texture without overpowering the dish.
Star Anise (Phool) Ground is a sweet, licorice-flavoured spice, perfect for adding depth to stews, soups, and baking. Its ground form allows for easy incorporation into dishes, offering a warm, aromatic flavour.
Origin: India
Black sea salt, also known as kala namak, is a type of rock salt that is commonly used in South Asian cuisine. It is harvested from the volcanic regions of Pakistan and India, and has a distinctive pinkish-grey colour and a sulfurous aroma. Despite its name, black sea salt is not actually black in colour, but gains its name from the colour of the rocks from which it is extracted. It is often used as a flavuor enhancer in dishes such as chaat, chutneys, and raitas, and is also used in Ayurvedic medicine for its purported health benefits.
Sweet peppery flavour without the heat, sweet paprika is the perfect garnish for eggs or more commonly used as an ingredient in food seasonings and meat rubs.
Caraway Seed (Shahi Jeera) Whole brings a distinct, slightly sweet flavour to dishes. Used whole in rye bread, sauerkraut, and as a pickling spice, it’s essential for adding depth and complexity.
Ajwain (Thymol Seed) Whole is known for its sharp, thyme-like flavour. A key ingredient in Indian cooking, it aids in digestion and adds a distinct taste to breads, lentils, and vegetable dishes.
Chilli Medium 30-40K Ground brings a consistent heat to recipes, perfect for those who enjoy a moderate level of spiciness. Ideal for seasoning meats and vegetables, it ensures a uniform distribution of warmth throughout the dish.
This South Indian curry originates from Goa and is delicious cooked with coconut cream.
Traditionally cooked with lamb but also excellent with beef and chicken and accompanied with vegetable or potatoes.
WARNING: This is a pure spice mix, with a spicy medium heat, so if you heap your tablespoon when cooking, the curry will be hot.
This 250g jar will cook with approximately 7kg of meat, vegetables or seafood – 35 servings.
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Veronica Hunter –
Best curry mixes ever! I’ve been using these mixes for 25 years to the exclusion of all others. This medium Chicken Marsala is delicious with thigh chicken with just enough “zing” to be perfect.
Phillip (verified owner) –
The Mudgeeraba Sri Lankan Chicken Masala is packed with delicious flavour and has a gentle heat. It’s unlike any other curry powder I’ve tasted and is my favourite go-to curry powder. Each of Mudgeeraba’s curry powders I’ve tasted is unique in taste. I highly recommend them.
Ian (verified owner) –
Mudgeeraba Chicken masala curry powder is delicious with a wonderful balance .A little goes a long way .We have enjoyed tgis curry powder for years and also love the mango chutney.Its the best.
Flavour & Spice (store manager) –
What a great combo with the chicken blend and adding the mango on the side. Thanks for the feedback 🤗
Louise Alexander –
This is the best chicken curry mix I have had .delicious flavours and not too hot.
The mango chutney is unbeatable also.
Ian (verified owner) –
Best curry mix for chicken ever.Beautiful flavours.
Always a winner.
Also love the mango chutney.
Isabel Coote (verified owner) –
I have been using this curry powder for over 10 years great flavour and always consistent quality!!