Indian Curry Kits
Southern Chettinad Curry
3 Simple Steps | Ready in 10 mins
This Southern Chettinad-style Curry opens up a delicious portal into the magic of Chettinad cuisine. The sauce is tomato-based with coconut and a little heat from black pepper, red chilli, as well as the sweetness of cassia, cloves and green cardamom.
Perfect with chicken, paneer, seafood, beef, lamb or meaty vegetables.
Origin story
Chettinad, also known as ‘Chettinadu’, is a region of south India located in the state of Tamil Nadu. Historically, the Chettiar people were traders and merchants. Many gained great wealth and built lavish mansions across the region. The merchants’ travels to Ceylon (now Sri Lanka), South East Asia, and further afield, influenced Chettinad’s cuisine with the introduction of new techniques and ingredients.
As is common across south India, ingredients such as coconut, curry leaves and black pepper are typically used in many Chettinad dishes.
Our Southern Chettinad-style Curry is inspired by the flavours of the region and is a great way to broaden your food horizons and experience more of what Indian cuisine has to offer.
Information
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp. of oil in a small pan, add spices and cook for 20 seconds (use chilli from spice pack for extra heat).
- Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce. Simmer for 1-2 minutes.
- Stir in the main sauce and simmer for another 3-5 minutes, or until the protein or veg is cooked through.
Serves 2-3 with naans, rice or parathas.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- For added depth of flavour, slow-cook the bone-in chicken in the sauces and whole spices in a lidded pot for 2-3 hours.
- It makes a delicious vegetable curry with a mix of your favourite veggies. Add some paneer, tofu or chickpeas to this for protein.
- For an extra flourish of flavour, finish with a good amount of freshly ground black pepper and freshly chopped coriander.
A medium-spiced sauce with coconut milk, tomato, onion and mixed spices in individual pouches.
Water, Coconut Milk (17%), Tomato Paste (13%), Sunflower Oil, Garlic, Dehydrated Onion Flakes, Ginger, Ground and Whole Spices, Salt, Black pepper, Coriander seeds, Sugar, Curry Leaves, Green Cardamom, Cassia, Red Chillies.
May contain WHEAT, GLUTEN, BARLEY, OATS, MILK, TREE NUTS, PEANUTS, SESAME, SULPHITES AND SOY.
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.
Nutrition Information
| Typical Values | Per 150g Serving | Per 100g Serving | Per 100g |
|---|---|---|---|
| Energy | 1110kJ | 743kJ | 743kJ |
| Protein | 4.2g | 2.8g | 2.8g |
| Fat, total | 15.4g | 12.8g | 12.8g |
| - saturated | 7.8g | 4.5g | 4.5g |
| Carbohydrate | 17.3g | 11.5g | 11.5g |
| - sugars | <1.0g | <1.0g | <1.0g |
| Sodium | 926mg | 617mg | 617mg |
