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Madras Curry Paste

Recipe Inspiration: Chennai

Information: Spicy curry with tamarind, coconut and curry leaves. 

Can be used for: Lamb, Chicken or Vegetables

Best accompanied with: Plain Rice and / or Malabar Paratha

Madras Curry


1. Saute 250g of diced chicken / lamb with the entire contents of this pack for 2 minutes.    
2. Add 300ml of water (400ml if cooking lamb) and cook until the curry becomes thick and the chicken / lamb is cooked through.

Mighty Tips:
- Marinate the meat with the entire contents of this pack for 15-30 minutes before cooking.
- Use meat on the bone for authentic flavour.
- This spice mix can also be used for curried lamb shanks.
- Chickpeas, soya or vegetables can be used instead of meat.

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