Madras Curry Kit with Spices, Patak's Spice Paste and a Fiery Onion Tomato Sauce.Recipe inspiration: www.pataks.co.uk
Madras originates from South India and is characterised by the following spices: Dried red chilli, Tamarind, Black pepper, Mustard
Since 1958, Patak's have shared their expert family recipes so that everyone can enjoy deliciously authentic and easy-to-make Indian dishes at home.If you've enjoyed our south Indian style madras curry kit, why not try the rest of the range?Keralan Style KormaOld Delhi Style Butter ChickenPunjabi Style Tikka Masala
Spicy & TangyChilli rating - Hot - 3Just Add Chicken or Veg20 MinutesNo Artificial Flavours Colours PreservativeSuitable for Vegans
Pack size: 270G
Ingredients
Water, Ground Spices (7%) (Coriander (2%), Paprika, Spices, Cumin, Turmeric, Black Pepper), Concentrated Tomato Paste (6%), Rapeseed Oil, Concentrated Crushed Tomato (3%), Dried Onion (3%), Garlic Purée, Ginger Purée, Modified Maize Starch, Spirit Vinegar, Sugar, Salt, Tamarind, Garlic Powder, Onion Powder, Mustard Powder, Maize Flour, Dried Crushed Red Chilli, Acidity Regulators (Citric Acid, Lactic Acid), Black Mustard Seeds, Dried Coriander Leaf
Allergy Information
May also contain Peanuts, Nuts and Milk. For allergens, see ingredients in bold.
Number of uses
2-3 Servings
Net Contents
270g ℮
Preparation and Usage
Shopping List- 250-300g Chicken breast or 1 diced aubergine and 1 can of drained chickpeasEasy South Indian style madras for 2-31 Coat the diced chicken or veg with the ground spices. Then fry in a little hot oil until sealed.2 Add the spice paste and 50ml water. Cook for 3 mins to release the flavour.3 Stir in the sauce (and chickpeas, if using) and simmer for 15 mins or until cooked through.Serve with fluffy rice and Patak's garlic & coriander naanEnjoy with a teaspoon of Patak's mango chutneyMadras in 3 simple steps1 Prepare the chicken or veg by cutting into 1 inch pieces and coating with the ground spice mix. Heat 1tbs| oil in a frying pan, add the chicken/veg and fry until sealed.2 Add the spice paste and 50ml water. Cook for 3 minutes to release the flavour.3 Stir in the sauce (and chickpeas, if using) and simmer for 15 mins or until the chicken/veg is cooked through. Enjoy with fluffy rice and Patak's garlic & coriander naan.Chef's Tips:To personalise your South Indian style madras, our chef recommends:- For extra heat, add a couple of chopped green chillies- If you have more time available, replace the chicken/veg with 300g diced beef- For a slightly milder curry, add 50ml coconut milk
Additives
Free From Artificial ColoursFree From Artificial FlavoursFree From Artificial Preservatives
