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


Price: $10.96 ($0.52 / oz) & FREE Shipping on orders over $35. Details
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  • Pack of 6, 3.5-ounce
  • Thick tomato-onion gravy
  • The choicest spices in just the right measure
  • Authentic Chicken Curry recipe

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Frequently Bought Together

Kitchens Of India Curry Paste For Chicken Curry, 3.5-Ounce Boxes (Pack of 6) + Kitchens of India Paste for Butter Chicken Curry, 3.5-Ounce Boxes (Pack of 6) + Kitchens of India for Tikka Masala, 3.5-Ounce (Pack of 6)
Price for all three: $34.26

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Important Information

Ingredients
Onion, Sunflower Oil, Spices, Garlic, Tomato Paste, Fresh Ginger, Salt, Water & Lime Juice. Allergy Information: Manufactured In A Facility That Processes Milk, Peanuts And Tree Nuts.

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

Amazon.com


Kitchens of India - Uniquely Indian

map of indiaKitchens of India (KOI) brings the diverse culinary heritage of India to the world by creating the forgotten delicacies of a bygone era, when maharajas ruled the land and cooking was an art perfected by few. KOI has even been to the highest peak in the world!

Young mountaineer, Gaurav Sharma, took KOI to new heights as he scaled Mount Everest. He relished the Ready-To-Eat Dinners during his 4 month expedition— a testament to the convenience and taste of this remarkable brand. Offering a full range, the products are 100% natural, authentic Indian, Vegetarian, Kosher, competitively priced and easy to prepare. But the KOI story goes even further than that.

Envisioning a larger societal purpose has always been a hallmark of ITC, the makers of Kitchens of India, embodying “a commitment beyond the market”. This is reflected in not only the products themselves, but in the company’s extensive efforts in enhancing the Triple Bottom Line: Economic, Social and Environmental capital. President Barack Obama and The First Lady recently visited India. They stayed at Maurya, ITC’s premier hotel and ate at ITC restaurants Bukharaand Dum Pukht. A feast was created by the master chefs of the hotels – the same culinary wizards that created the exquisite range of KOI products.

Bukhara has been declared the best Indian restaurant in the world by “The Restaurant Magazine”, UK. In addition to experiencing the amazing hotel and food, President Obama was able to see first-hand the sustainability efforts of ITC through one of its key initiatives, e-Choupal. Recognizing the need to reserve and enrich precious environmental resources, e-Choupal leverages the internet to empower small farmers by enabling them with resources they would not have access to otherwise. With over 6,500 internet stalls, e-Choupal services today reach over 4 million farmers growing crops in over 40,000 villages! Previously, Hilary Clinton visited India and actually used one of the ITC/KOI LEED offices to announce a vision for Indo-US collaboration on climate change. ITC’s Green Centre in Delhi is the world’s largest building to be awarded the LEED platinum rating! Energy consumption was slashed by 51% and water consumption dropped by 40%! ITC’s commitment to quality, authenticity, the environment and its people is unmatched by any other company in the country. The company is the only company in the world to be Carbon Positive, Water Positive and Solid Waste Positive.

It’s no wonder Kitchens of India is one of the fastest growing Indian brands in America!


Kitchens of India - Paste for Chicken Curry

Paste for Curry Chicken

curry variety

Thick tomato-onion gravy, which combines the choicest spices in just the right measure by following authentic Chicken Curry recipe. Just add succulent nuggets of chicken. Cook and serve.

For more variety, try Kitchens of India Curry Paste Variety Pack.

Kitchens of India Indian food - delicious, rich in variety and extremely popular!

kitchens headerThe desire to bring this delectable fare to the rest of the world has given birth to the venture called 'Kitchens of India'. With same Master Chefs, same Indian recipes, same cooking methods and the same great Indian taste, authentic delicacies from ITC 's Gourmet restaurants is now available in 'imported 4 layer retort keep fresh' pouches. These Indian dishes trace their origin to a bygone era when Maharajas ruled the land and cooking was an art form perfected by few.

Kitchens of India Ready-to-eat dishes are a selection of authentic Indian recipes from ITC’s gourmet restaurants, specially re-created with deliberation and love by the Master Chefs. Each recipe has been handed down from one generation of Master Chefs to another. The range of Indian recipes on the offer spans the entire terrain from the far flung regions of the north-west frontiers to the coastal regions of the south.

With ITC's Kitchens Of India Ready-to-eat products, nothing has changed, except where you eat. Completely free of preservatives and absolutely delicious, there's no better way to discover Indian food.

Indian Spices

The origin of Indian spices dates back thousands of years. From time immemorial, spices have played an important role in Indian cooking, imparting amazing flavours to elaborate/extensive Indian savouries.

Check out the interesting range of spices used in authentic Indian cooking:
Cardamom, Carom, Chili, Coriander Seeds, Cumin Seeds, Dried Ginger and Mango, Fenugreek, Garam Masala, Saffron, Sesame, Star Anise, Turmeric and many more!

spices

Product Description

Thick tomato-onion gravy, which combines the choicest spices in just the right measure by following authentic Chicken Curry recipe. Just add succulent nuggets of chicken. Cook and serve.

Product Details

  • Product Dimensions: 6.5 x 5 x 3.5 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B000V1D19A
  • UPC: 841905020652 841905020614
  • Item model number: 841905020614
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (124 customer reviews)
  • Amazon Best Sellers Rank: #4,398 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

This tastes very good and it's very easy to make.
*rose*
It was plenty spicy - not too hot, but it did have the kick.
Sincerely Yours
Kitchens of India's curry chicken paste is great.
Michelle

Most Helpful Customer Reviews

40 of 43 people found the following review helpful By gnapye VINE VOICE on October 17, 2009
Verified Purchase
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.
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30 of 33 people found the following review helpful By Dustin on June 3, 2008
Verified Purchase
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.
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27 of 30 people found the following review helpful By Summer on May 27, 2009
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.
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14 of 15 people found the following review helpful By linrick on June 15, 2009
Verified Purchase
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. :)
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7 of 7 people found the following review helpful By Joseph E. Mercier on May 30, 2008
Verified Purchase
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.
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6 of 6 people found the following review helpful By Brandon on September 13, 2010
Verified Purchase
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.
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5 of 5 people found the following review helpful By N. J. Simicich VINE VOICE on May 23, 2011
Verified Purchase
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.
Read more ›
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4 of 4 people found the following review helpful By C. Po on May 19, 2009
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.
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