MCPBCCM

Butter Chicken Curry Masala Paste Mild (280g)

$15

43 in stock

This all time favourite curry paste is so easy to use and absolutely delicious. Best used for cooking chicken or vegetables

This curry paste can also be used to make a Tandoori marinade by adding 2 tbsp Butter Chicken Curry paste into a bowl with 1 cup natural yoghurt. Use 1kg of chicken maryland (bone in) and remove the skin and score the meat to the bone and marinate for 2 hours in the fridge (or overnight). Cook on the BBQ and serve with bread, chutney, yoghurt and a salad.

This 280g jar will cook with approximately 12kg of meat, vegetables or seafood – 60 servings.

Stock

43 in stock

SKU MCPBCCM Categories Curry Paste, Mudgeeraba Spices Tags Chicken, Coconut, Cream, Gluten Free, Tomato, Vegan, Vegetable, Vegetarian, Yoghurt

Description

Nutrition Information

Servings per package:

Serving size:

Average Qty
per Serving

Average Qty per 100g

Energy

456 kJ

1140 kJ

Protein

1 g

2.5 g

Fat, total

8.9 g

22.3 g

-saturated

0.6 g

1.6 g

Carbohydrate

4.3 g

10.8 g

-sugars

2 g

5.1 g

Sodium

262 mg

654 mg

Ingredients

Water, Canola Oil, Vinegar, Onion Powder, Paprika, Ginger Powder, Cumin Seed, Garlic Powder, Sea Salt, Coriander Seed, Tandoori Colour (110, 122), Chilli Powder, Cilantro, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Bay Leaves, Caraway Seed, Cloves, Nutmeg

Recipe

Ingredients:

1 tbsp Butter Chicken Curry Paste
500 grams Chicken thigh fillets cut small
1/4 cup full cream sour cream
1/2 cup tomato paste
1/4 cup greek yoghurt
1/2 tsp salt
1 tsp sugar (optional)
1/4 cup coconut cream

Method:

Add the Butter Chicken Curry Paste to a pan, add the meat and seal on high heat, stir well.
Add the remaining ingredients and enough water to make gravy to cook.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
Serve the curry with rice, Naan bread, yoghurt and chutney.