Southern Chettinad Curry
Chettinad is a region of Southern India whose cuisine is abundant with the freshest flavours and spices, all blended together to make the most delicious curries. The ‘Chettiar’ people from this region were historically mercantile traders in salt and spice and, therefore, travelled far and wide. During their travels they came across new spices and ingredients from across Asia, which influenced the cuisine in the area.
Spices such as cassia or cinnamon, chillies, bay leaf and black pepper add a heavenly layer of aromatics to the curries of this region. Our Southern Chettinad Curry opens up a delicious portal into the magic of Chettinad cuisine and will take your taste buds on a journey across time and spice. The sauce is tomato-based with a touch of coconut and a little heat from black pepper, as well as the sweetness of star anise, cinnamon and fennel seeds.
3 SIMPLE STEPS | READY IN 10 MINS
Preparation: cut your chicken, fish, meat or vegetables into generous pieces.
If you don't like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively, if left whole, remove them with a spoon before serving.
- Heat 1 tsp oil in a small non-stick pan, add spices and cook for 20 seconds.
- Add the fresh ingredients and brown gently before adding the base sauce. Bring to a boil.
- Stir in the main sauce and fish/seafood (if using) and simmer for 3-8 minutes or until the main ingredients are cooked through.
Serve with naans, rice or parathas.
Our Perfect Southern Chettinad Curry
A few simple ideas to tailor the Southern chettinad curry to suit your mood and taste:
For the most authentic dish, slow cook chicken (with bone-in) with the sauce for added depth of flavour.
- Also makes a delicious mixed vegetable curry, add some paneer, tofu, chickpeas or even eggs for some protein.
- For an authentic dish, finish with a good amount of freshly ground black pepper and freshly chopped coriander.
What's Inside
Water, Coconut Milk, Tomato Paste, Sunflower Oil, Garlic, Dehydrated Onion Flakes, Ginger, Ground and Whole Spices, Salt, Black Pepper (1%), Coriander Seeds, Sugar, Curry Leaves, Green Cardamom, Cassia, Red Chilli.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
SUITABLE FOR VEGETARIANS.
NUTRITION INFORMATION
| Serving per Package: 2 or 3 Serving size: 150g [for 2 servings per pack] or 100g [for 3 servings per pack] |
|||
| TYPICAL VALUES | PER 150g SERVING | PER 100g SERVING | PER 100g |
| Energy | 1110kJ | 743kJ | 743kJ |
| Protein | 4.2g | 2.8g | 2.8g |
| Fat | 15.4g | 12.8g | 12.8g |
| Saturated Fat | 7.8g | 4.5g | 4.5g |
| Carbohydrate | 17.3g | 11.5g | 11.5g |
| Sugars | <1.0g | <1.0g | <1.0g |
| Sodium | 926mg | 617mg | 617mg |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
3 SIMPLE STEPS | READY IN 10 MINS
Preparation: cut your chicken, fish, meat or vegetables into generous pieces.
If you don't like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively, if left whole, remove them with a spoon before serving.
- Heat 1 tsp oil in a small non-stick pan, add spices and cook for 20 seconds.
- Add the fresh ingredients and brown gently before adding the base sauce. Bring to a boil.
- Stir in the main sauce and fish/seafood (if using) and simmer for 3-8 minutes or until the main ingredients are cooked through.
Serve with naans, rice or parathas.
Our Perfect Southern Chettinad Curry
A few simple ideas to tailor the Southern chettinad curry to suit your mood and taste:
For the most authentic dish, slow cook chicken (with bone-in) with the sauce for added depth of flavour.
- Also makes a delicious mixed vegetable curry, add some paneer, tofu, chickpeas or even eggs for some protein.
- For an authentic dish, finish with a good amount of freshly ground black pepper and freshly chopped coriander.
What's Inside
Water, Coconut Milk, Tomato Paste, Sunflower Oil, Garlic, Dehydrated Onion Flakes, Ginger, Ground and Whole Spices, Salt, Black Pepper (1%), Coriander Seeds, Sugar, Curry Leaves, Green Cardamom, Cassia, Red Chilli.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
SUITABLE FOR VEGETARIANS.
NUTRITION INFORMATION
| Serving per Package: 2 or 3 Serving size: 150g [for 2 servings per pack] or 100g [for 3 servings per pack] |
|||
| TYPICAL VALUES | PER 150g SERVING | PER 100g SERVING | PER 100g |
| Energy | 1110kJ | 743kJ | 743kJ |
| Protein | 4.2g | 2.8g | 2.8g |
| Fat | 15.4g | 12.8g | 12.8g |
| Saturated Fat | 7.8g | 4.5g | 4.5g |
| Carbohydrate | 17.3g | 11.5g | 11.5g |
| Sugars | <1.0g | <1.0g | <1.0g |
| Sodium | 926mg | 617mg | 617mg |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
