Madras Chicken Curry Masala Medium (6.3oz)


Out of stock

This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.

Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.

Best used for cooking any kind of meat, seafood, vegetables or lentils.

This 180g jar will cook with approximately 7kg of meat, vegetables or seafood – 35 servings.

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Nutrition Information

Servings per package:


Serving size:


Average Qty
per Serving

Average Qty per 100g


76 kJ
1510 kJ


0.7 g
13.8 g

Fat, total

0.8 g
15.8 g


0.1 g
1.2 g


1.5 g
29.5 g


0.4 g
8.1 g


8 mg
158 mg


Coriander Seed, Cumin Seed, Black Pepper, Chilli Powder, Turmeric, Fenugreek Seed, Curry Leaves



  • 3 tbsp butter/ghee
  • 1 tsp black mustard seeds (optional)
  • 2 medium onions, diced
  • 1 tsp fresh ginger, diced
  • 4 cloves fresh garlic, diced
  • 3 green chillies, diced
  • 2 tbsp Madras Chicken Curry Masala
  • 2.2 lb chicken thigh fillets, cut small
  • 1 cup coconut milk
  • 1 tin of tomatoes or water
  • 1 tsp salt


  1. Heat the oil until hot and add the mustard seeds, cooking until they splutter.
  2. Add the onion, ginger, garlic and green chillies, sauté.
  3. Lower the heat, add the Madras Chicken Curry Masala to the pan, stir well and fry until aromatic.
  4. Add the meat and seal on high heat, stir well, then add the coconut milk, tomatoes and salt.
  5. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
  6. If you wish to add potatoes to your curry, add half way through the cooking process.
  7. Serve the curry with rice, Naan bread, yoghurt and chutney.

Additional information

Weight 0.6 kg
Dimensions 10 × 9 × 11 cm





Australian % Ingredients



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