Kitchens Of India Curry Paste For Chicken Curry, 3.5-Ounce Boxes (Pack of 6)
Kitchens Of India Curry Paste For Chicken Curry, 3.5-Ounce Boxes (Pack of 6)
- Pack of 6, 3.5-ounce
- Thick tomato-onion gravy
- The choicest spices in just the right measure
- Authentic Chicken Curry recipe
Kitchens of India - Uniquely Indian
Kitchens of India (KOI) brings the diverse culinary heritage of India to the world by creating the forgotten delicacies of a bygone era, when maharajas ruled the land and cooking was an art perfected by few. KOI has even been to the highest peak in the world! Young
Not as good as I had hoped,
However, it’s not really what I had expected. It’s not as good as the butter chicken paste is, nor does it smell as good. This chicken curry paste is also VERY salty; I had to add more rice and vegetables to my bowl because I couldn’t handle the salt. The flavor is strong, though not spicy, and I think that the butter chicken is much more balanced in terms of spices and flavor and I wish that I had purchased that instead.
Still, this is easy and quick to prepare and while it doesn’t taste great it’s still decent, which warrants its 3 stars.
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So good, so easy,
I don’t always even put chicken in, veggies alone taste good!
I take one cup of water and the paste packet and put on high stirring until dissolved (less than 1 minute). Add pieces of chicken, whole with bone, or boneless cubed into liquid to cover. I then add whatever veggies I want from a frozen bag… cauliflower, okra, peas, even a can of chickpeas works well. Cover and cook until veggies are tender and chicken is cooked, 15-30 minutes. Serve over rice. I eat flour tortillas as a quick alternative to roti bread. Just throw the tortilla on the gas stove burner, and flip every 5 seconds until blackened on the corners a bit.
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Makes delicious curry in the crock pot!,
I use them in the crock pot, which makes for a ridiculously easy and delicious meal. I’ll use skinless chicken thighs and dump the curry paste on top, then I’ll fill the foil packet with water and add that as well. Near the end of the cooking time, I’ll add a defrosted box of spinach, and then I’ll serve the curried chicken and spinach over rice.
Interestingly, my husband — who isn’t a huge fan of Indian food — likes this as much as I do.
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