Box pack
Chicken Curry Spice Mix
₹90
Free shipping on orders of ₹499 or more
A warm, aromatic chicken curry spice mix with Kashmiri chilli, whole-spice powders and a hint of kewra, for home-style onion-tomato chicken curry.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Chicken Curry Spice Mix
- Net quantity
- Pack of 1: 50g
- Pack of 2: 2 × 50g (100g in all)
- Pack of 3: 3 × 50g (150g in all)
- Pack of 4: 4 × 50g (200g in all)
- MRP
- Pack of 1: ₹90 (inclusive of all taxes)
- Pack of 2: ₹180 (inclusive of all taxes)
- Pack of 3: ₹270 (inclusive of all taxes)
- Pack of 4: ₹360 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- White Salt, Kashmiri Mirch Powder, Coriander Powder, Cumin Powder, Garlic Powder, Fennel Powder, Fenugreek Powder, Ginger Powder, Black Pepper Powder, Red Chilli Powder, Turmeric Powder, Cinnamon Powder, Black Cardamom Powder, Bay Leaf Powder, Mace Powder, Clove Powder, Green Cardamom Powder, Nutmeg Powder, Kewra Powder.
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Chicken Curry Spice Mix is made for a home-style chicken curry with a rich onion-tomato gravy. Kashmiri mirch and turmeric give it a warm red-gold colour, coriander, cumin, fennel and garlic build the savoury base, and black and green cardamom, clove, cinnamon, mace and nutmeg add depth, finished with a light floral note of kewra. The salt is already in the blend.
Use it for a classic chicken curry, chicken masala or a thinner Sunday jhol with rice, with bone-in pieces, boneless thighs or drumsticks. It also makes a good egg curry.
Tip: cook the masala until the oil starts to separate before the chicken goes in, grind it to a paste first if you want a silkier gravy, and skim off excess oil before serving.
- Best for
- Chicken curry, chicken masala, chicken jhol with rice, drumstick curry, egg curry
- How to use
For 1 kg chicken (10 to 12 pieces), fry 300 g sliced onions in 125 ml oil or ghee until light golden, add the spice mix with 300 g chopped tomatoes and cook for 2 to 3 minutes until the oil separates, grinding it to a paste if you like a smoother gravy. Add the chicken and cook for 5 minutes, then add 100 to 350 ml water and cook covered on low heat for 20 to 25 minutes, or up to 2 pressure-cooker whistles, until tender. The 50 g box holds two 25 g pouches, so use one pouch for every 500 g chicken.
