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Madras Curry Paste - KarimixClick image to enlarge

Madras Curry Paste - Karimix

Madras Curry Paste - Karimix

(Ref: CPS286)

Price: 3.95





Very sorry - this item is currently out of stock.

175g

Heat Rating: Hot

Karimix Madras Curry Paste combines a rich blend of coriander, ginger and cumin for the perfect traditional aromatic curry.
Made in the UK
• Braising
• Marinating
• Stir-frying

Use a marinade for meat or poultry, then BBQ, grill or bake.

Add a couple of teaspoons to your stir-fry for a delicious flavour.

Recipe for Chicken Madras Curry

Serves 2-4 as a main course

60g Karimix Madras Curry Paste
½ onion, sliced
500g chicken, cubed
250ml tin chopped tomatoes
250 ml water
2 tbsps vegetable oil
2 tsps soy sauce
4 curry leaves
Salt and pepper to taste

• Heat oil in a saucepan until hot.
• Add onions and Karimix Madras Curry Paste and fry for 10 minutes.
• Add chicken and stir until the cubes are well coated in the paste. Stir well for 10 minutes.
• Add chopped tomatoes and water. Stir well and bring to a boil.
• Reduce to a simmer and add curry leaves and soy sauce. Stir well. Add salt and pepper to taste.
• Simmer gently for 30 minutes or until chicken is cooked.
• Garnish with coriander and serve hot with rice.
Ingredients: Vinegar, Oil, Onions, Salt, Cumin, Coriander, Yogurt Powder, Paprika, Spices, Turmeric, Garam Masala, Sugar, Ginger, Coconut Powder, Garlic.

Gluten free
• Suitable for Vegetarians
• Free from artificial preservatives
• Free from GM ingredients


If there are any allergens in the ingredients they are marked as bold.
Allergy Advice: contains Milk and is made in a factory using Nuts.

Once opened, refrigerate and use within 4 months.
•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    Cedar Trade Park
    Cobham Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SD
    UK
Testimonial:

"Dear Spices of India, Great Internet shop. Now I can get Fresh Curry Leaves delivered to my Housedoor and dont have to take a 4hour Trip to London any more. THANKS!!!"

- Rasmus Weinhardt