Customer Reviews

Kitchens Of India Curry Paste For Chicken Curry, 3.5-Ounce Boxes (Pack of 6)

5 star:		(32)
4 star:		(20)
3 star:		(4)
2 star:		(2)
1 star:		(4)

 

 

I have ordered Kitchens of India products before (butter chicken and the rajma masala kidney bean curry) and have been pleased. Due to the good reviews for this product and my previous experiences with KoI, I didn't hesitate to purchase this.

However, it's not really what I had expected. It's not as good as the butter chicken paste is, nor does it smell as good. This chicken curry paste is also VERY salty; I had to add more rice and vegetables to my bowl because I couldn't handle the salt. The flavor is strong, though not spicy, and I think that the butter chicken is much more balanced in terms of spices and flavor and I wish that I had purchased that instead.

Still, this is easy and quick to prepare and while it doesn't taste great it's still decent, which warrants its 3 stars.

As the title says, it's very easy, very good, very quick to use.

I don't always even put chicken in, veggies alone taste good!

I take one cup of water and the paste packet and put on high stirring until dissolved (less than 1 minute). Add pieces of chicken, whole with bone, or boneless cubed into liquid to cover. I then add whatever veggies I want from a frozen bag... cauliflower, okra, peas, even a can of chickpeas works well. Cover and cook until veggies are tender and chicken is cooked, 15-30 minutes. Serve over rice. I eat flour tortillas as a quick alternative to roti bread. Just throw the tortilla on the gas stove burner, and flip every 5 seconds until blackened on the corners a bit.

I love these curry packets! I crave Indian food often, and this really satisfies that urge.

I use them in the crock pot, which makes for a ridiculously easy and delicious meal. I'll use skinless chicken thighs and dump the curry paste on top, then I'll fill the foil packet with water and add that as well. Near the end of the cooking time, I'll add a defrosted box of spinach, and then I'll serve the curried chicken and spinach over rice.

Interestingly, my husband -- who isn't a huge fan of Indian food -- likes this as much as I do.

I wanted some spicier curry and this flavor is just a tad spicy.
My recipe:
Brown chicken in a separate pan(seasoned with salt/black pepper/sugar) and set aside.
Brown potatoes (cut in big bite size pieces) and pour over chicken.
Brown chopped garlic, red onion (cut up anyway you like), 1 red & 1 green bell pepper (cut up anyway you like).
Add one cup of plain yogurt or coconut milk.
Add one package of curry.
Add some crushed red pepper to curry if you want spicier.
Add one cup of water or less to your preference.
Simmer mixture a couple of minutes.
Pour mixture over chicken & potatoes, cover and simmer about 30 minutes.

Pour over rice and serve. :)

When we tried the Chicken Curry mix we were so impressed that we promptly made some more. We have now ordered all the rest of "kitchens of India" mixes.

These tastes good, but just know that each bag is for cooking one pound of meat. It is much less than the packets we generally get from asian grocery stores which generally are for 3-5 lbs of meat. The weight of the product is clearly in the ad, but at least I did not make the connection till I got the packets home and saw how small they were.

Perfect for cooking 2 organic chicken breasts, but if you want 2 of chicken hormone and antibiotic fed chicken breast, you need at least 2 packets.

This is probably one of my favorite curries, even compared to restaurants I've eaten at. I would recommend cooking it in whole pieces for the first 20 minutes and then cutting it into smaller pieces before cooking it the remaining 5 minutes. It's been my experience that the chicken will be overcooked if you cube it first.

Great! My husband and I love it. I coarsely chop an sweet onion and start cooking it first. Then add the chicken, paste and water. At the end of the 25 minutes I add a splash of cream or half and half or non-fat half and half. Just a little to make it creamy. Then some frozen peas. It is great over brown rice, but white will do in a pinch. Leftover curry keeps well in the fridge and we just re-heat in the microwave.

No "real" Indian cook would do anything but use all individual spices to make a curry - ha! "Real Indian cooks" use spice mixtures like garam masala all the time.

This is more than just spices, like curry powder. It has onions, lime, and so forth. As soon as I opened the packet, my wife began craving naan, Indian bread - the fragrance was just wonderful, and reminiscent of what you smell in an Indian Restaurant.

I used about two pounds of chicken with bones and skin on to one packet, browned the chicken very lightly, and added the packet of paste. I should have poured off some chicken fat before adding the paste. Then I added about 2.5 cups of water and simmered for about a half hour covered, and gave it more than 5 minutes on high - basically I was just judging the reduction - I stirred about once a minute during that part.

In the meantime, the Wolfgang Puck WPPCR005 5-Quart Electronic Pressure Cooker was working on the rice. The rice was done well before the 25 minute period was up.

There are some great ideas in these reviews. I have used a peeler on zuccini and yellow squash to make thin sheets of vegetable for sauteing, peeling all the way through the veggie - I would do that while the stuff was cooking for 25 minutes and add it just as you entered the "five minutes on high" period, add some to the sauce and turn it - I think it would taste great. For the first batch I was just getting a baseline. Yogurt was a good idea, maybe a little sour cream? Or heavy cream?

Eggplant is another classic veggie that goes into curry. Of course, you can make homemade Indian cheese - you take a bunch of cow's milk, curdle it with lemon juice, yogurt or cultured buttermilk, and strain it in cheesecloth, three layers, pressing it under a plate that is weighted with a bowl of water after it drains to form it - look for recipes for paneer or panir on food.com.

The point is that letting a butcher cube your chicken and mixing cubed chicken with water and this paste, simmering for 30 min, boil on high uncovered for 5 minutes, let sit for three - that is the basics and you can do so much more. I argue that it is not harder to make a simple chicken curry using this paste than macaroni and cheese. I think the curry tastes better - your 3 year old may disagree :-).

But the paste is essentially a spice and flavoring mixture. If you love mixing and matching - if you always have onion soup mix in your pantry and have never made onion soup, well, this could be a winner. I've taken a course in Indian Cooking at the CIA in Hyde Park, NY. I still have a mortar and pestle n my kitchen, because to do it "right" you need to grind your spices and it is marginally better to use a crushing mortar than a chopper grinder. And you need about half a dozen reasonably fresh spices - cumin, cardamom (green and black) and black peppercorn, mustard seed and oil to make a spice cake, coriander, tumeric, nutmeg, cinnamon, dried ginger (I don't grind this myself), dried chili - there is an article in wikipedia that lists many Indian spices. You want to grind the spices the day you use them, in most cases.

Most people (me, these days) are unwilling to do this, so they take shortcuts.

This is a shortcut. And the flavor is as good as I've ever had in a premix like this. I've had worse in restaurants.

My wife has a very, very low tolerance for picante food (spicy hot). She found the curry spicy and tolerable - she felt that the food was spicy hot but it was not at all intolerable.

I have a high tolerance for heat. I found the "hot" spiciness almost unnoticeable, while the rest of the spicing was bold and simple but not excessive for Indian food, (where they use a lot more spice in one dish than, say, the City of Cleveland, Ohio does in a week). The flavors were simple, and no one flavor predominated. The spicy flavor penetrated the entire piece of chicken during the cooking - this was true of both the thighs and the whole split breast that I used.

If you want a spice mixture that makes a good simple curry and is easy to use, and you are willing to forgo the subtle but sublime feeling of accomplishment that you get when you perfectly create something so tasty that it gets you high while you are eating it, if you are willing to "settle" for good, tasty food, this curry paste is a good choice.

Yes, there is Indian food like that, I cooked it when I was in that class and for some time after, but I'm older and my new wife likes Indian food some but not all that much, so this is perfect. I don't consider that the point of this product - that you can hand spice something so that it is better than a commercial curry does not reflect badly on this product at all - this is five star curry paste.

I need a filler and this was on sale at the moment for $6.5 for 6 it's worth it.
Add water, chicken, potatoes, carrots, and mumble jumpbo. Result is good and tastety.

Individual package serve about 2 meals and it can not be save for long after opening, so plan carefully.