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See Quick Madras Chicken Curry recipe below!
Ingredients: Organic coriander seeds, cumin seeds, cinnamon stick, cardamom pods, yellow mustard seeds, fenugreek, toasted coconut, black pepper, red mild chilies, curry leaves and turmeric. 1 OZ.
This is my personal favorite spice mix.
If you go to a grocer in India and ask for curry powder, you’re likely to be asked, "Which one?" There is no such thing as a "curry powder" in Indian cuisine; each dish has its own combination of spices that makes it unique. Every family also has their own recipes for spice mixes so that classic dishes can taste vastly different from household to household. However, if you are looking for a place to start, then Madras Curry Powder is your best bet; it has an earthy, fragrant combination of spices that you can tweak to your taste.
Madras Curry Powder is a versatile spice mix. Use it wherever a recipe calls for curry powder or whenever you want to spice up a dish. It is great tossed with roasted vegetables, or in mayonnaise to make curried potato salad. It can be added to vegetarian or meat dishes, used in braises and sauces, or added to yogurt or sour cream to create authentic Indian flavors. A quick meal can be made by adding a measure of this curry powder in a pot with a can of coconut milk and whatever veggies, tofu or meats you have on hand. Basically, you just stir, heat and eat. For a lip smacking snack, sprinkle the curry on sweet potato fries, mix into scrambled eggs or egg salad, tuna salad or even macaroni & cheese.
QUICK AND EASY CHICKEN MADRAS
This Quick and Easy Chicken Madras is a deeply flavored, mild Indian curry that is on the table in about 30 minutes. If you’re a curry fan, this is the dish for you.
- 3 tablespoons vegetable oil
- 4 skinless, boneless chicken breasts cut into medium chunks
- 1 medium onion, chopped
- 2 garlic cloves, peeled and finely chopped
- 1 teaspoon fresh ginger, grated
- 6-7 teaspoons Ancient Indian Spices Madras Curry Powder
- 1 tablespoon tomato paste
- 1 14-ounce can diced tomatoes
- 1/2 teaspoon salt
- 14 ounces unsweetened coconut milk
- Fresh cilantro, chopped
- To a large sauté pan add 2 tsp of Madras Curry Powder over low heat and toast in a dry pan (just heat it and quickly remove from heat). Remove and set aside.
- Add 2 tablespoons oil to the pan over medium-high heat. Add the chicken pieces, sprinkle lightly with a bit of the Madras Curry Powder and cook until slightly brown. Remove from the pan and set aside.
- To the same pan over medium heat, add the remaining 1 tablespoon oil and add the onion and cook until softened.
- Add garlic and ginger, the rest of the Madras Curry Powder, tomato paste, and stir. Add diced tomatoes and mix well.
- Add the chicken pieces, salt and coconut milk. Cover with a lid and simmer for 10 minutes. After 10 minutes, remove lid and simmer for 10 more minutes. Make sure to stir occasionally so that it doesn't burn on the bottom.
- Serve garnished with chopped cilantro with rice.
Tip: This is a fairly mild curry - add an extra hot red chili powder if you prefer more heat.