An amazing curry Ready in 3 easy steps. Simply saute the chicken, add the spice mix and finish with thickened cream. Nothing more to add. A restaurant style curry in 15 minutes!
Australian Made with No artificial colours, flavours or preservatives.
What gives the dish its distinctive flavor is its unique blend of spices, perfected over time. Typically, an Indian restaurant will marinate the chicken for hours in yogurt blended with spices like garlic, coriander, garam marsala, ginger, cumin, and others and East India Spice Company's Butter Chicken Spice mix gets it all in a Easy to make. Simple 3 step process
Succulent chicken pieces wrapped in an utterly butterly combination of cream, tomatoes and aromatic spices, this composite dish is a culinary star that tickles palates across the world. Known as Murgh Makhani in Hindi, it is also one of the most popular Indian dishes recreated around the world and this iconic dish remains a much-loved favorite on menus across the globe
A dish that has to be tasted to be believed If you’re wondering exactly what it takes to make a worldwide sensation, one taste of butter chicken, the way it’s prepared in a quality Indian restaurant, will make you wonder no longer. But don’t take our word for it – after all, tasting is believing!
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial flavours or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Cut 1 Kg chicken thigh fillets in pieces and fry in 3 tbsp of oil till lightly brown (2-3 minutes).
Mix 100 gm of Butter Chicken Spice Blend with 200 ml of water in a bowl to make a paste. Add this paste to the slightly browned chicken and cook till chicken is done (5-10 minutes). Add 200 ml of water while chicken is cooking.
East India Spice Company's Tikka Masala instant spice blend. A restaurant style curry in under 20 minutes, a classic Indian curry from the north-western regions of India, the Tikka Masala is a delicious blend of tomato, onion and a bouquet of spices. Our rich, creamy recipe features authentic tandoori spices that transform ordinary ingredients into an extraordinary meal.
Chicken Tikka Masala is a dish of chunks of chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-colored. There are multiple claims to its place of origin such as the Indian subcontinent and the United Kingdom. It is among the United Kingdom's most popular dishes.
The reddish, orange sauce. ... In very general terms, tikka masala is a tomato and cream-based sauce with a slew of spices added. It's very hard to describe to someone who has never had it but it's a flavor that you will for sure remember once you have had it. It's kind of spicy and earthy and warm.
East India Spice Company's Tikka Masala is going to give you a flavor EXPLOSION in your mouth that will leave you drooling for more; so be prepared for a delicious surprise.
No artificial flavors or preservatives, Makes 1 KG Meat, Shelf life 365 days.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial, flavors or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Mix 100 gm of Tikka Masala spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes).
Add 1 Kg of cubed chicken thigh fillets and cook on medium heat till tender (15 minutes). Add 200-300 ml water when cooking to avoid the spice sticking to the pan. Optional: Add diced capsicum cubes to the curry and cook for a further 5 minutes.
East India Spice Company's Red Thai Curry while still spicy and a bit sweet plays to your savory taste buds more than the green curry. The color comes from the bigger red chilies used to create the base. The chilies are crushed with spices and added to coconut milk
Thai Red Curry, also known as Gaeng Daeng is a dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork or shrimp, or tofu for a vegetarian curry.
Curries are eaten in combination with long-grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as khanom chin (fermented rice noodles). and can also be eaten with roti, the Thai version of the Indian-style fried flat bread from Malaysia called roti canai.
East India Spice Company's Red Thai Curry Instant Spice Mix brings you the secret to making amazing Thai curries that provide plenty of aromatics of onion, ginger, garlic and more that be achieved through a Homemade Restaurant-Style Simple Easy to make 3 Step Process
No artificial flavors or preservatives, Makes 1 KG Meat / Chicken / Vegetables or Cottage Cheese, Shelf life 365 days.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial, flavors or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Add 250 ml of water to 100 gm of Red Thai Curry spice mix in a bowl to make a paste. Fry the paste on medium heat in 2-3 tbsp oil till fragrant (2-3 minutes)
Add 1 Kg of chicken cubes (preferably thigh fillets) to the pot and cook for 5 minutes.
Add 400 ml coconut cream and cook till done (15 minutes). Optional: Add flat or round beans and cook for an additional 5 minutes. Serve with steamed rice.
Nestled around the beautiful Hindu Kush mountain range, Afghanistan is a country defined by its rugged landscape and unique cuisine. Mint, garlic and cumin lie at the heart of this delicious marinade.
Use it for chicken, lamb or even sea-food and let the subtle flavors of this marinade transport you to a magical place, Afghani Chicken tastes best when served with some spicy chutney.
Afghani cuisine is known for its mild spicy and lip-smacking flavors. If you are planning a barbeque at home or you want to celebrate any special occasion this dish will do wonders, we bet your friends and family will love this dish.
Unlike other Mughlai dishes, this one is slightly mild spicy, but you can garnish this dish with grated ginger, chopped green chilies and coriander leaves.
Easy to make. Simple 3 step process. No artificial flavors or preservatives, Makes 1 KG Meat, Shelf life 365 days.
Product description
Easy to make.Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial colors, flavors or preservatives!.
Quality spices sourced from all over the world.
With the health benefits of added Turmeric,
Makes 1 KG Meat, Shelf life 365 days.
Cooking Instructions:
Add 200 gm – 240 gm of unsweetened yogurt to 100 gm of Afghan Spice Blend in a bowl to make a thick paste.
Coat 1kg chicken, lamb or prawns in the paste and marinate in the fridge for 1-2 hours.
Bake in a conventional oven till done or barbecue. Serve with onion and lemon slices
East India Spice Companys Tandoori Spice Mix brings about a flavour that is a succulent cross between barbecuing and baking. Tandoori indian spice seasoning is the traditional marinade from Northern India for meats that are to be grilled, barbecued, or baked. Use it at a barbecue or in the oven.
Tandoori chicken, a dish of roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red colour. Tandoori chicken is often served on the bones. Tandoori meats are noted for the red coloring imparted from the spices.
Tandoori Chicken is not just delicious but is a sign of cultural integration, the dish historically speaking also gives off a smoky flavor which is due to the chicken being traditionally spiced and is one of the most commercially available meat dishes throughout South Asia.
East India Spice Companys Tandoori Spice Mix brings to you incredibly popular, ubiquitous item on the menus of Indian restaurants, the culinary art of making tandoori chicken in a Easy to make, 3 Step process.
No artificial flavors or preservatives, Makes 1 KG Meat, Shelf life 365 days.
Product description
Easy to make.Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial flavours or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions:
Add 200gm – 240gm of unsweetened yoghurt to 100gm of Tandoori Spice Blend in a bowl to make a thick paste.
Coat 1kg chicken in the paste and marinate in the fridge for a few hours.
Bake in a conventional oven till done or barbeque. Serve with onion and lemon slices.
East India Spice Company's Rogan Josh Instant Curry Mix is a Kashmiri delight, which was traditionally enjoyed made with a blend of spices, which are generally warm in nature, East India Spice Company's Rogan Josh Instant Curry Mix is equally delicious with chicken or beef.
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine.
East India Spice Company's Rogan Josh Instant Curry Mix tastes best when served with Naan, Roti, Rice, Biryani and Raita. If you have to host a special party or friends coming over, you can make this delectable recipe and impress them with your culinary skills.
Try out this delightful East India Spice Company's Rogan Josh Instant Curry Mix on weekends and on days and when you want to indulge in some delectable food! it is a delicacy that is unique and has a light gravy with a strong aroma of spices.
Easy to make. Simple 3 step process. No artificial flavors or preservatives, Makes 1 KG Meat, Shelf life 365 days.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial flavors or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Mix 100 gm of Rogan Josh spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes).
Add 1 Kg of cubed lamb, beef or chicken cubes and cook on medium heat till tender. for 15 minutes. Add 200-300 ml water when cooking to avoid the spice sticking to the pan. Beef / lamb will take 45 minutes to cook. For Chicken, cook for 15-20 minutes.
Serve with steamed basmati rice or naan bread.
Ingredients: Onion, Tomato, Garlic, Cumin, Salt, Sugar, Cardamom, Bay Leaves, Cloves, Coriander, Ginger, Fennel, Garam Masala, Turmeric, Mace, Black Pepper.
East India Spice Company's Rendang Instant Curry Mix is a flavourful West Sumatran (Indonesian) dry curry that’s made with beef, that’s cooked together with a spice paste and coconut milk until tender.
For centuries Rendang was a dish meant for large celebrations and the natives of Indonesia would cook beef with their traditional spices that would also preserve the meat.
First there’s the zingy flavours of lemongrass and ginger, then comes the savoury beef along with a torrent of chili, finally, as you continue to chew you start tasting the creamy coconut milk towards the back of your tongue.
Our Rendang Instant curry spice blend takes you back in time when cooking was more a celebration now a ubiquitous item on the menus of fine dine restaurants.
East India Spice Companys Rendang Spice Mix brings to you incredibly popular culinary art of making Rendang in a Easy to make, 3 Step process.
Product description
Easy to make.Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial colors, flavors or preservatives!.
Quality spices sourced from all over the world.
With the health benefits of added Turmeric,
Makes 1 KG Meat, Shelf life 365 days.
Cooking Instructions
Add 250 ml of water to 100 gm of Rendang Spice blend in a bowl to make a paste. Fry the paste on medium hear in 3 tbsp oil till fragrant (2-3 minutes)
Add 1Kg beef / lamb / chicken cubes to the pot and cook for 5 minutes.
Add 400 ml of coconut cream and cook for 45 minutes for beef and 30 minutes for chicken. Add 300 ml of water if needed to avoid spice sticking to the pan. But remember, Rendang needs to be a thick gravy, so cook till beef is tender and the sauce is reduced significantly.
Ingredients: Onion, Lemongrass, Garlic, Ginger, Salt, Onion, Turmeric, Bay Leaves, Cloves, Chilly, Garam Masala, Mace, Cinnamon, Cardamom, Kafir Lime Leaf, Black Soy Sauce, Fish Sauce
East India Spice Company’s Korma Instant Curry Mix is a deliciously creamy curry. Wonderfully mild, but full of flavor, Korma is an ideal curry for the entire family delicately balanced blend of authentic spices with ginger, garlic and coriander makes it popular favorite.
Kormas (Chicken / Vegetable / Meat) were often prepared in the Mughal court kitchens and said to have been served to Emperor Shah Jahan and his guests at the inauguration of the Taj Mahal and it can be traced back to the 16th century.
Navratan Korma is a vegetarian korma made with vegetables and either cottage cheese or nuts – or sometimes both. "Navratan" means nine gems, and it is common for the recipe to include different vegetables.
If you have some guests coming over for a get-together and you want to treat them with something delicious as well as healthy, then this easy East India Spice Company’s Korma Instant Curry Mix is the perfect option to go for such unplanned occasions
Easy to make. Simple 3 step process. No artificial flavors or preservatives, Makes 1 KG Meat or Vegetable, Shelf life 365 days.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial colors, flavors or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Mix 100 gm of Korma spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3tbsp oil till fragrant (2-3 minutes).
Add 1Kg of cubed chicken thigh fillets and cook for 15 minutes. Add 200-300ml water when cooking to avoid the spice sticking to the pan.
Add 200 ml of thickened cream and cook for another 5 minutes. Serve with naan bread of steamed basmati rice.
East India Spice Company's Vindaloo Instant Curry Mix, Easy to make, Simple 3 step process, Makes 1 KG Meat, Shelf life 365 days
Vindaloo is derived from the Portuguese words “Vinha De Alhos”. ‘Vinha’ in Portuguese means wine or wine vinegar and ‘alhos’ means garlic. It was originally a vinegar and garlic based meaty stew made with pork in Portugal.
When the Portuguese introduced this dish in India, it was totally revamped with the addition of spices and chilly and over the years, has become one of the spiciest and most popular curry dishes all over the world.
East India Spice Company’s Vindaloo Instant Curry Mix is a spicy blend of vinegar, tomato, coriander & crushed chilies from the beautiful south Indian coastal state of Goa. A tongue tingling classic, for those who like a strong flavored, a hot and tangy curry.
Vindaloo was traditionally made with pork but now versions using chicken and lamb are also popular. You can even make a vegetarian version with potatoes or cottage cheese. The tang in vindaloo curry is the star ingredient of this dish.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial flavours or preservatives!
Quality spices sourced from all over the world.
Makes 1 KG Meat, Shelf life 365 days.
With the health benefits of added Turmeric.
Cooking Instructions
Mix 100 gm of Vindaloo spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes).
Add 1 Kg of cubed lamb, beef or chicken cubes and cook on medium heat till tender. for 15 minutes. Add 200-300 ml water when cooking to avoid the spice sticking to the pan. Beef / lamb will take 45 minutes to cook. For Chicken, cook for 15-20 minutes.
East India Spice Company’s Massaman Instant Curry Mix is known to be ranked in World's top 50 most delicious foods in Thai cooking, the story is filled with mighty kings and legendary explorers adding an air of magic to this already-heavenly perfumed dish, and thickening the plot of this full bodied, coconut-based curry’s birth.
Massaman curry has Persian influence. It originated in the south of Thailand near the border of Malaysia and is a thick gravy with a mild, slightly sweet flavor. ... It is the tamarind fruit that give this curry its distinct sour flavor.
The Thai’s adapted this curry using fermented shrimp paste, lemongrass, tamarind and made it spicier. This is one curry that can potentially claim a 'good for you' status. The vegetables contain lots of minerals and nutrients, and turmeric – the main spice in most curry powders – has anti-inflammatory effects
Seriously, this dish is SO GOOD and shouldn’t be missed, but if you’re too hungover to cook it don’t worry, we’ve got your back! A delicious curry with your mates? Sounds like the start of another big night out!
Easy to make, No artificial colors, flavors or preservatives!, Simple 3 step process, Makes 1 KG Meat, Shelf life 365 days.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial colors, flavors or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Add 250 ml of water to 100 gm of Massaman spice mix in a bowl to make a paste.
Add 1 Kg of chicken or beef cubes to the pot and cook till tender on medium heat adding 200-300 ml of water as needed. Note: for chicken, this could take 10 minutes. Beef might take 35-45 minutes. Keep adding a bit of water as needed.
Add 400 ml of coconut cream and bring to boil.
Ingredients: Onion, Garlic, Lemongrass, Chilly, Turmeric, Coriander, Cumin, Cardamom, Galangal, Sugar, Bay Leaves, Cloves, Tomato, Garlic, Ginger, Garam Masala, Nutmeg, Mace, Black Pepper, Tamarind, Soy Sauce, Fish Sauce, Shrimp.
East India Spice Company's Madras Curry is a full-bodied curry with a vibrant hit of chilly, coriander and curry leaves, this curry is for anyone looking for a spicy curry and is one of the most common hot curries on the menu of most restaurants.
The origins of the curry go back to 1640 when English merchants arrived in Madras (now Chennai) – the capital of the Tamil Nadu region of South India. Comprising of ingredients such as turmeric, cumin seeds, coriander seeds, fenugreek, black pepper, red chilies and others, the spice blend first travelled all the way to London from Fort St. George in Madras in the 19th century.
The word curry comes from the word "Kari'" in the Tamil language in India, so it is believed curry originated there. Interestingly, there is also evidence that English cooks were making curry as early as the late 1300s during the reign of Richard II.
This curry can be vegetarian or made with meat. East India Spice Company's Madras Curry gives you the end result of the signatures of Madras curries that be achieved through a Homemade Restaurant-Style Simple Easy to make 3 Step Process
No artificial colors flavors or preservatives, Makes 1 KG Meat / Chicken / Vegetables or Cottage Cheese, Shelf life 365 days.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial colors, flavors or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Add 250 ml water to 100 gm of Madras Curry spice mix in a bowl to make a paste.
Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes).
Add 1 Kg beef / lamb / chicken cubes to the pot and cook till done. Add 200-300 ml water as needed. Beef / lamb might take 45 minutes to cook. Chicken, cook for 15-20 minutes.
