Madras Curry, Certified Organic - 8.5 oz


Deliciously bright, bold, tangy, & sweet! This simmer sauce is the world's first made with grassfed organic ghee. Use it to add flavor to anything---a spoonful at a time. Make mouthwatering meals in minutes! Just heat and serve.

Refrigerate After Opening. Can be stored for 5-7 days in the refrigerator after opening. For extended shelf life after opening, you may freeze it.

USDA Certified Organic Gluten Free Non-GMO


“Growing up, our moms made fresh meals twice a day. We believe good food is healing to the body and mind, so we handcraft this sauce using only the highest quality organic ingredients. We hope it helps you fix delicious and nutritious snacks and entrees quickly.”

Your foodie friends,
~ Sandeep & Nalini

Simply spoon sauce over your ingredients of choice—meats, beans, vegetables, naan—and heat to your liking. If sautéing, add a little ghee or oil, plus water, if necessary. If simmering meat, try adding a can of coconut milk or a cup of yogurt along with a couple spoonfuls of Madras Curry.

Formerly called "Curry in a Hurry."


Onion*, olive oil*, grassfed ghee*, jaggery (evaporated cane juice)*, garlic*, ginger*, vinegar* (made from sugar beets*), sea salt, spices (mustard seed*, cumin*, fenugreek*, coriander*, high-curcumin turmeric*, paprika*, fennel*, cayenne*, black peppercorn*, cardamom*), water. *Certified Organic. Contains: Milk (ghee).

Made in a facility that also processes ghee (milk), sesame oil, coconut oil and almond oil.

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Browned Chicken Thighs with Potatoes and Tomatoes


Serves 4

- 8 chicken thighs, cut into strips

- 2 pounds fingerling potatoes

- 1-1/2 pounds cherry tomatoes

- 2-3 cups yellow pearl onions

- 3 TBSP grassfed organic ghee

- 5 TBSP Madras Curry

- 1/2 tsp salt

- 1 TBSP whole black peppercorn

Prep: Cut chicken thighs into strips, and place in a bowl. Toss with 4 TBSP Madras Curry and salt. Boil a medium pot of water and boil potatoes for 20 minutes, or until fork tender. Prepare the pearl onions by submerging in boiling water for 3 minutes, then drain, cool with cold water, cut off the root end, and pop out the onions with your fingers. Rinse the cherry tomatoes.

Cook: Preheat the oven to 400°F. In a large dutch oven, heat ghee on medium-high heat and place chicken strips in a single layer. Brown on one side, then flip and brown on the other side. Stir in potatoes, onions, and tomatoes. Stir in one more spoonful of Madras Curry. Cover, and cook for 30 minutes. Uncover, and cook for 10 more minutes. Let cook for 10 minutes before serving. Season with salt and black pepper to taste.

Vegetables in a Hurry

Select one or more vegetables, such as:

  • - potatoes

  • - cauliflower

  • - green beans

  • - leafy greens

  • - okra

  • - onions

  • - tomatoes

Heat ghee/oil in a pan over medium heat. Add rinsed and chopped vegetables. Then add one spoonful at a time of Madras Curry until vegetables are lightly coated. Sauté until vegetables are cooked. Season with salt and pepper to taste. Optionally, garnish with cilantro and sprinkle with garam masala.

As a Marinade: Use at least 3-4 TBSP per 1 lb of meat, such as chicken, beef, pork, or lamb. Thoroughly coat meat on all sides, and marinate in the refrigerator for 1-4 hours. Season with salt and pepper to taste, and then cook completely before serving.

As a Sauce: Melt 4 TBSP ghee and stir in 1 tsp Madras Curry. Drizzle on top of meat or veggies.

A few more ideas...

  • - Stir into hot rice or lentils.

  • - Fry cubed meat in ghee. Then mix 2 teaspoons of Madras Curry with 15 oz of coconut milk, and pour over meat. Simmer on low, covered, for 40-60 minutes or until meat is tender and thoroughly cooked. Season with salt and pepper. Serve with rice and garnish with cilantro. Optionally, add sugar or honey to make a sweeter curry.

  • - Toss roasted vegetables from the oven with melted ghee and a few spoonfuls of Madras Curry>—just enough to lightly season the veggies. Return to oven for 5-8 more minutes for a final crisp.