659About This Item
If you love spicy curry 8 days a week, then we’ve got not one but two bottles of Chettinad Masala paste just for you. Of course, for that much-needed vacation from spicy curry, we’ve also included a bottle of Goan Cafreal masala that’s a lot milder but equally delicious.
Best Cooked With
Cook the same jar of Curry Tree paste with veggies, meat or eggs and create an authentic, delicious and made-for-you curry.
- Cafreal Masala Paste
Potato Cafreal
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1
Marinate cubes of diced potato ( 1 kg) with Curry Tree Cafreal Masala Paste and refrigerate for 10 mins.
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2
Heat 1 tbsp oil in a pan, and sauté marinated potato on low flame for 2 mins.
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3
Add water (200ml), cover and cook until the potato is cooked. Add more water if potato cubes aren’t cooked.
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4
Add salt to taste. Garnish with onion rings and green chilli slits.
CloseBest paired with
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Rice
-
Kerala Porotta
Chicken Cafreal
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1
Marinate 1 kg chicken with Curry Tree Cafreal Masala Paste and refrigerate for 10 mins.
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2
Heat 1 tbsp oil in a pan, and sauté marinated chicken on low flame for 2 mins.
-
3
Add water (200ml), cover and cook until chicken is cooked.
-
4
Add salt to taste. Garnish with onion rings and green chilli slits.
Best paired with
-
Rice
-
Kerala Porotta
- Chettinad Masala Paste
Paneer Chettinad Masala
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1
Heat oil in a pan and sauté 1 kg paneer for 1 minute.
-
2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
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3
Add water (400ml) and cook until gravy is thick and the paneer is well-cooked.
-
4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
-
Rice
-
Kerala Porotta
-
Appam
Mushroom Chettinad Masala
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1
Heat oil in a pan and sauté 1 kg mushroom for 1 minute.
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2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
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3
Do not add water. Sauté mushroom till they start sweating and gravy is thick
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4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
-
Rice
-
Kerala Porotta
-
Appam
Chicken Chettinad Masala
-
1
Heat oil in a pan and sauté 1 kg chicken for 1 minute.
-
2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
-
3
Add water (400ml) and cook until gravy is thick and the chicken is well-cooked.
-
4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
-
Rice
-
Kerala Porotta
-
Appam
-
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Product Name
Spice ‘n’ Nice Pack
