Madras Curry & Chicken Meatballs
with Basmati Rice
Curry leaves, tamarind and coconut milk in a South-Indian recipe of spices, with chicken meatballs
A meatball lovers Indian delight – East meets West in this exotic South-Indian inspired entrée.
Did you know that…
Though this entrée gets its name from the city of Madras (now Chennai) in the South of India, it was in fact a name coined by the British when they arrived there in 1604, describing all dishes in the region. In modern times, British chefs redefined this famous curry – containing tamarind, curry leaves and bright red chilies – and made it an international sensation, now available in shops and restaurants around the world. Added to our Kofta inspired meatballs, this sauce creates a true international pièce de résistance.
INGREDIENTS: Madras Sauce: Water, Coconut Cream, Onions, Tomato Paste, Ginger, Cold-Pressed Coconut Oil, Garlic, and contains 2% or less of: Spices, Raw Cane Sugar, White Vinegar, Sea Salt, Tamarind Concentrate, Curry Leaves, Mustard Seeds, Native Corn Starch, Red Chili Peppers, Oleoresin Paprika, Kashmiri Chilies, Turmeric. Basmati Rice: Basmati Rice (Water, Basmati Rice), Expeller Pressed Sunflower Oil, Garlic, Ginger. Chicken Meatballs: Chicken, Onions, Garlic, Rice Bran, Water, and contains 2% or less of: Ginger, Tomato Paste, Expeller Pressed Sunflower Oil, Sea Salt, Cilantro, Spices, Turmeric, Red Chili Pepper.
CONTAINS: COCONUT, MUSTARD.