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Curry In A Hurry (Madras) 8.5 oz, Certified Organic Curry Sauce
Curry In A Hurry | Organic Curry Sauce


 
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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.

USDA Certified Organic Gluten Free Non-GMO
Price: $10.99


Product Code: CURM
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Description
 

~ World's First Simmer Sauce Made With Grassfed Organic Ghee ~


Mouthwatering meals in minutes!

“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
Co-founders

#curryinahurry

bright • bold • tangy • sweet
gluten-free


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

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 Curry in a Hurry™.

Refrigerate After Opening. Best flavor if used within 5-7 days after opening. For extended shelf life after opening, you may freeze it.







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Click here for recipe by Nourished Kitchen






Browned Chicken Thighs with Potatoes and Tomatoes

[Print]

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 Curry in a Hurry™
  • 1/2 tsp salt
  • 1 TBSP whole black peppercorn

Prep: Cut chicken thighs into strips, and place in a bowl. Toss with 4 TBSP Curry in a Hurry™ Madras sauce 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 Curry in a Hurry™ Madras sauce. 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 Curry in a Hurry™ 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 Curry in a Hurry™. 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 Curry in a Hurry™ 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 Curry in a Hurry™—just enough to lightly season the veggies. Return to oven for 5-8 more minutes for a final crisp.





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Average Customer Review: Average Customer Review: 5 of 5 5 of 5 Total Reviews: 41 Write a review.

  0 of 0 people found the following review helpful:
 
5 of 5 Incredible! May 5, 2021
Reviewer: Izzy from , NJ  
First tasted this magic at the International Herb Symposium. It's my familys favorite go to quick meal. Just add a couple spoonfuls to some cooked chicken & veggies with a little coconut milk. Delicious!

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  0 of 0 people found the following review helpful:
 
5 of 5 April 29, 2021
Reviewer: Sheila Donohue from Chicago, IL United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 April 4, 2021
Reviewer: Anonymous Person  


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  0 of 0 people found the following review helpful:
 
5 of 5 Really Good April 2, 2021
Reviewer: Ronald Berger from Los Angeles, CA United States  
Does just what it says: turn any dish into curry, easy & fast. Chicken, Fish, Veggies.

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  0 of 0 people found the following review helpful:
 
5 of 5 Perfectly Named March 26, 2021
Reviewer: B. Rose from Mesa, AZ United States  
Just a spoonful or two and my rice and veggies will never be the same.  Makes an international meal quick and easy, no fussing over measuring or worry about missing ingredients.  It's all there in well balanced flavor.  Fresh tasting too.

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