Winner 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
bright • bold • tangy • sweet
Onion*, grassfed ghee
*, olive oil*, garlic*, ginger*, spices
*, mustard seed
*, paprika*, fennel
*, black peppercorn
* (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.
Browned Chicken Thighs with Potatoes and Tomatoes
- 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:
- green beans
- leafy greens
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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