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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: $10.95

Product Code: CURM
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Description
 
CaseinWinner of the 14th Annual International Herb Symposium 1st Place for Simply Delicious



~ 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.







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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: 26 Write a review.

  0 of 0 people found the following review helpful:
 
5 of 5 March 27, 2020
Reviewer: Joya Roy from Pasadena, CA United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 Truly curry in a hurry March 2, 2020
Reviewer: A from SAN FRANCISCO, CA United States  
So far I’ve made a dish with mushrooms, peas and curry and a hurry. It was outstanding. I love the fact that all ingredients in it are organic and that it’s made with ghee, which brings out all the nutrients in the spices and makes them more nip available. It smells wonderful and I will say that it’s really the best curry I’ve had in my life. Period.

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  0 of 0 people found the following review helpful:
 
5 of 5 Restaurant Quality at Home February 28, 2020
Reviewer: Elizabeth G. from NJ  
I can’t get enough of this curry. It’s restaurant quality with great, clean ingredients. And I love that I can made a quick, delicious dinner at home.

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  0 of 0 people found the following review helpful:
 
5 of 5 Not only was the chicken great tasting but January 6, 2020
Reviewer: Arye from Dallas, GA United States  
Not only was the chicken great tasting but the color of the baked chicken rubbed with the Madras Curry in a Hurry was just beautiful. As an artist, the color was a rich deep appealing rust color. Wonderful taste!!!!

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  0 of 0 people found the following review helpful:
 
5 of 5 December 16, 2019
Reviewer: Priscilla Herzberg from Newport News, VA United States  


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