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Keto In A Hurry (Madras) 8.5 oz, Certified Ketogenic Organic Curry Sauce (No Added Sugar)

$10.99

Deliciously bright, bold, and tangy! This simmer sauce is the world's SECOND made with grassfed organic ghee. (The first is our original Madras Curry!) 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.



NO ADDED SUGAR

USDA Certified Organic Gluten Free Non-GMO Keto

Description

“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

Simply spoon sauce over your ingredients of choice. 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 Keto Curry.




What's the big deal about keto?

You’ve probably heard all about keto diets. The word “keto” is short for “ketogenic”. A keto diet is a low-carbohydrate, high-fat diet that induces a natural metabolic state called ketosis. This occurs when carbohydrates (carbs) are kept to a bare minimum. To be in ketosis, the body must rely on fat rather than sugar from carbs for its energy needs

When carbohydrate levels are kept very low, eating enough fat to maintain health and energy is critical. That’s why a keto diet consists mainly of excellent, nutritious fats like extra virgin olive oil, grass-fed ghee, virgin coconut oil, butter, cream and other pastured animal fats, as well as nuts, seeds, avocados and good quality mayonnaise made without added sugars or starches. In addition to these fats, keto diets contain a variety of naturally-raised, pastured meats, poultry, wild fish, eggs and cheese as well as an assortment of non-starchy vegetables, salads and leafy greens.

Keto In A Hurry is perfect for a keto diet. It’s made just like our award-winning Madras Hurry, only without the jaggery (evaporated cane juice). We combine two of our favorite stellar fats - organic, grass-fed ghee and organic extra virgin olive oil - with onions, garlic, ginger and spices to make a delicious curry sauce that can turn a so-so meal into a coveted, keto-delight in just minutes.

Important Note!

Savoring these delectable ideas may cause profound feelings of love and satisfaction:

  • Simmer with meats and vegetables
  • Stir a spoonful into egg salad
  • Add to ground meat when making burgers
  • Spread over avocado halves
  • Mix a spoonful into macadamia nuts, pecans or almonds; gently roast until golden brown
  • Add to stir-fried vegetables like broccoli, cauliflower, mushrooms and bell peppers
  • Spread over warm, boiled eggs
  • Add a spoonful to zucchini, summer squash, tomatoes, and leafy greens while sautéing
  • Spoon over slices of favorite cheese
  • Add a dollop to cream soups like cream of broccoli or cream of asparagus
  • Toss a bit into raw vegetables like broccoli, onions or Brussels sprouts before roasting




Coconut Curry Chicken

Serves 4


  • 8 chicken thighs, cut into strips
  • 1-2 large tomatoes, diced
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 3 TBSP grassfed organic ghee
  • 5 TBSP Keto in a Hurry™
  • 1 can of coconut milk
  • 1/2 tsp salt
  • 1 TBSP whole black peppercorn

Cut the chicken into cubes, and dice the onion. In a large heavy-bottomed pot, melt the ghee and saute the onion. When the onion starts to brown, add the chicken, and brown on all sides. Add the tomatoes, coconut milk, garlic, and Keto in a Hurry. Stir together and adjust salt to taste. Bring to a simmer, cover and simmer on low for 15-20 minutes until the chicken is fully cooked and the sauce has thickened. Serve over cauliflower rice.





Seasoned Vegetables

Select one or more keto-approved vegetables, such as:

  • broccoli
  • cauliflower
  • green beans
  • leafy greens
  • okra
  • onions
  • tomatoes
  • cabbage

Heat ghee/oil in a pan over medium heat. Add rinsed and chopped vegetables. Then add one spoonful at a time of Keto 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.



Other ideas...

  • Toss with quinoa, amaranth, wild rice, or millet.
  • Use as a spread.
  • Toss a spoonful with beaten eggs to season an omelet.
  • Melt 4 TBSP ghee and stir in 1 tsp Keto in a Hurry. Drizzle on top of meat or veggies.
Shipping & Delivery

What Qualifies for Free Shipping?

Orders $75+ Northeast USA:
CT, DE, DC, ME, MD, MA, NH, NJ, NY, PA, RI, VT, VA.

Orders $125+ for the rest of the Continental USA

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


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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 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.