daddy cool madras curry sauce 305ml
Daddy Cool's Madras Curry Sauce 305ml
Price: £ 3.95
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Madras Curry Sauce
A Taste of South India With A Madras Curry Sauce.
This madras curry sauce is a brilliant recipe and so easy to follow. It’ll have your guests shouting, please sir can I have some more, quote from “Oliver Twist“.
 
We’ve carefully selected a mixture of South Indian Spices and made them into a dish that’s so good for both meat eaters and vegans. Just follow the instructions below and you can’t go wrong. For instance why not make a batch and freeze it for another day, its so great with chicken, fish and vegetables.
 
This recipe should make 4 – 5 helpings so its great to freeze and grab it whenever you fancy a curry in a hurry.
 
If you swap or change the recipe around please let us know and we’ll update folk on our Facebook page. Feel free to try your ideas, we’ve made it into several variations and all tasted as good as the first.
 
SUGGESTED USES:
Enjoy our madras curry sauce because it works great with your favourite meats or vegetables, so why not give it a whirl.
Serves 4 – 5
 
600g – Diced Chicken Thigh/Breast
320g – Madras Curry Sauce
320g – Passata or Water (or both) (use empty curry carton)
Medium Onion (Diced)
100ml – Rapeseed or Vegetable Oil
Green Bell Pepper (Diced)
1 TBSP – Minced Ginger
1 TBSP. – Minced Garlic
Medium Tomato Quartered (optional)
4 – Green Finger Chillies (split down middle long ways) (more if you want hotter). (optional)
1 – Small Bunch Fresh Coriander and stalks
1 TSP. Turmeric Powder
Water
 
Method:
 
1. Place the diced chicken to a small boiling pan and just enough water to cover the chicken, mix in some turmeric powder and boil for 5 minutes then drain and set aside.
 
2. Then add the oil to your frying pan and fry the onions until golden brown, add the garlic and ginger and fry for 5 minutes, add the bell pepper and fry for another 5 minutes.
 
3. Add the chicken and mix together, now using a ladle start adding the madras curry sauce bit by bit, (you can now add the coriander stalks also), add the tomato and sliced green chilli and anymore madras curry sauce you have left, cover and cook on low for 10 minutes (you may need to add a touch more water, depends on stove).
 
4. Garnish with coriander leaves and fresh sliced red chilli (if you want) and server with rice, chapati or nann bread.
 
We can also provide catering tubs, please ask for details.
 
Ingredients: Base Gravy (Onions, Water, Tomatoes, Carrots, Garlic, Ginger, Spices, Salt), Rapeseed Oil, Bell Peppers, Spices, Coconut Milk, Lemon Juice, Tomato Puree, Kashmiri Chilli, Coriander, MUSTARD, Fenugreek.
 
For allergens see ingredients in BOLD CAPITALS.
 
305ml Jar
 
This is a digital mock-up image, the label on the product may differ from the online image, the contents however remain the same listed within the ingredients.
 
Madras Curry Sauce
A Taste of South India With A Madras Curry Sauce.
This madras curry sauce is a brilliant recipe and so easy to follow. It’ll have your guests shouting, please sir can I have some more, quote from “Oliver Twist“.
 
We’ve carefully selected a mixture of South Indian Spices and made them into a dish that’s so good for both meat eaters and vegans. Just follow the instructions below and you can’t go wrong. For instance why not make a batch and freeze it for another day, its so great with chicken, fish and vegetables.
 
This recipe should make 4 – 5 helpings so its great to freeze and grab it whenever you fancy a curry in a hurry.
 
If you swap or change the recipe around please let us know and we’ll update folk on our Facebook page. Feel free to try your ideas, we’ve made it into several variations and all tasted as good as the first.
 
SUGGESTED USES:
Enjoy our madras curry sauce because it works great with your favourite meats or vegetables, so why not give it a whirl.
Serves 4 – 5
 
600g – Diced Chicken Thigh/Breast
320g – Madras Curry Sauce
320g – Passata or Water (or both) (use empty curry carton)
Medium Onion (Diced)
100ml – Rapeseed or Vegetable Oil
Green Bell Pepper (Diced)
1 TBSP – Minced Ginger
1 TBSP. – Minced Garlic
Medium Tomato Quartered (optional)
4 – Green Finger Chillies (split down middle long ways) (more if you want hotter). (optional)
1 – Small Bunch Fresh Coriander and stalks
1 TSP. Turmeric Powder
Water
 
Method:
 
1. Place the diced chicken to a small boiling pan and just enough water to cover the chicken, mix in some turmeric powder and boil for 5 minutes then drain and set aside.
 
2. Then add the oil to your frying pan and fry the onions until golden brown, add the garlic and ginger and fry for 5 minutes, add the bell pepper and fry for another 5 minutes.
 
3. Add the chicken and mix together, now using a ladle start adding the madras curry sauce bit by bit, (you can now add the coriander stalks also), add the tomato and sliced green chilli and anymore madras curry sauce you have left, cover and cook on low for 10 minutes (you may need to add a touch more water, depends on stove).
 
4. Garnish with coriander leaves and fresh sliced red chilli (if you want) and server with rice, chapati or nann bread.
 
We can also provide catering tubs, please ask for details.
 
Ingredients: Base Gravy (Onions, Water, Tomatoes, Carrots, Garlic, Ginger, Spices, Salt), Rapeseed Oil, Bell Peppers, Spices, Coconut Milk, Lemon Juice, Tomato Puree, Kashmiri Chilli, Coriander, MUSTARD, Fenugreek.
 
For allergens see ingredients in BOLD CAPITALS.
 
305ml Jar
 
This is a digital mock-up image, the label on the product may differ from the online image, the contents however remain the same listed within the ingredients.
 
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