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Chicken Curry
Products / Chicken Curry
Curry mix
ചിക്കൻ കറി

Chicken Curry

100g serves 5 just add chicken (1kg)

The curry most Kerala homes cook on a Sunday: chicken in a gravy of onion, ginger, tomato and curry leaves, finished with coconut milk powder and black pepper. The base is dehydrated the age-old way and the spices are roasted and blended in small batches. No chopping, no grinding. Just add chicken.

£2.99

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What's inside

Ingredients

Onion, Garlic, Ginger, Tomato Powder, Curry Leaves, Green Chilli, Turmeric, Coriander Powder, Chicken Masala, Garam Masala, Chilli Powder, Pepper Powder, Coconut Milk Powder.

Allergen advice

All our products are made in a kitchen that handles: cereals containing gluten, milk, mustard, sesame, soy, peanuts, tree nuts and sulphites.

Nutrition

Nutrition information
Typical values Per 100g
Energy 1320 kJ / 315 kcal
Fat 12.5 g
of which saturates 6.8 g
Carbohydrate 43.0 g
of which sugars 8.5 g
Protein 8.5 g
Salt 3.2 g
Reference intake of an average adult (8400 kJ / 2000 kcal)

Method: soak, simmer, serve

  1. Prepare the Curry Base
    • Take the curry base (pack-1).
    • Soak it in 250 ml of hot water for 15-20 minutes.
  2. Cook the Curry
    • Heat a pan and add 2–3 tablespoons of cooking oil.
    • Add the soaked curry base and sauté on medium flame for 10–15 minutes.
    • Once the curry base is well sautéed, add the dry spice mix (pack-2) and stir for 2-3 minutes.
    • Then add 250 ml of water. Boil it for 3-5 minutes.
    • Add 1 kg chicken and salt to taste. Cook for 20–25 minutes until the chicken is fully cooked.
    • Adjust with water & salt according to your preferred consistency.
  3. Garnish & Serve Garnish with fresh coriander leaves (optional). Serve hot.
Chicken Curry — the dish, home-cooked
Serving suggestion

Storage

Store in a cool, dry place away from direct sunlight. Once opened, reseal tightly and use within 3 months.

Food safety