Kitchens of India, Paste for Chicken Curry, 3.5 oz (100 g)170 Reviews
The length of time for the expiration date or "best used before" date depends on the type of product, as well as the brand.
Perishable items (such as flax oils or certain probiotics) generally have shorter expiration dates. Although our warehouse is fully air-conditioned, these more fragile items are put in cold storage (freezer or refrigeration unit) for maximum freshness.
Our receiving department does its best to verify and then enter the correct expiration dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry.
The Shipping Weight includes the product, protective packaging material and the actual shipping box. In addition, the Shipping Weight may be adjusted for the Dimensional Weight (e.g. length, width & height) of a package. It is important to note that certain types of products (e.g. glass containers, liquids, fragile, refrigerated or ice packed) will often require protective packaging material. As such, these products will reflect a higher Shipping Weight compared to the unprotected product.
0.3 lbs (0.14 kg)
- Product Code: INA-02061
- UPC Code: 841905020614
- Package Quantity: 3.5 oz (100 g)
- Dimensions: 0.5 x 4.5 x 6.2 in, 0.25 lbs (0.11 kg)
- A Master Chef Recipe
- A Rich Exotic Spice Paste - Easy to Use
- Specially Blended by The Master Chefs of ITC Hotels
- Authentic Indian Cuisine - Made in India
- 100% Natural
- No Preservatives
- Kosher Pareve
- Made in India for Export
- HACCP Certified Factory
Artfully blended by the Master Chefs of ITC Hotels to create the authentic Indian taste of chicken curry. A popular Indian recipe with a delicate balance of rich herbs and spices.
Serving Suggestion: Serve hot with Indian bread or steamed rice.
In a pan, place 1 lb. boneless chicken pieces, entire contents of Kitchens of India's Chicken Curry Paste & 1 cup water. Mix the contents thoroughly. Simmer for 25 minutes once it starts boiling under closed lid. Cook for another 5 minutes on high flame. Keep aside, covered, for 3 minutes. Serve Hot.
In a microwave bowl, mix entire contents of Kitchens of India's Chicken Curry Paste with 1 cup water. Cook for 3 minutes on medium in a covered dish. Add 1 lb. boneless chicken pieces. Cook for 20 minutes on medium in a covered dish. Remove from microwave and keep aside for 3 minutes. Serve Hot.
Garnish with chopped coriander leaves. Serve hot with roti, naan or steamed rice.
Onion, sunflower oil, spices, garlic, tomato paste, fresh ginger, salt, water & lime juice.
Allergy Information: Manufactured in a facility that processes milk, peanuts and tree nuts.
Once opened use immediately.
Do not use inner pouch if leaking or bloated.
|Serving Size: 1/4 package (25 g)|
|Servings Per Container: 4|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||25|
|Total Fat||3 g||5%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||4 g||1%|
|Dietary Fiber||2 g||8%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Sat. Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram
Fat 9 · Carbohydrate 4 · Protein 4
iHerb Customer Reviews
I now keep three or four of these Chicken Curry Pastes in the store cupboard for when I can't be bothered to cook a curry from scratch. I've adapted the directions though and soften an onion first, then brown the meat, (it works just as well with lamb or beef as well as chicken) add the paste and fry for a minute or two then add the liquid. I've used water but have also found that it's even better with tinned tomatoes or natural yoghurt. I did try coconut milk but that made it incredibly rich. If there are any mushrooms or other veg you like these can be popped in with the liquid. Obviously, lamb or beef will take longer to cook than chicken and I prefer to cook them in the oven. My husband, who is a bigger curryholic than I, gives these pastes a mega thumbs up. They have been life-savers in the curry wilderness of France!!
A nice pasta! With it, the dish turns out interesting! Especially for lovers of Karri!