Holy Cow! Madras Chettinad Curry Sauce

Get ready for a flavour adventure with our aromatic Madras curry! 🌶️✨ With a delightful blend of coconut, curry leaves, and fenugreek, this local favourite will make your taste buds dance!


To make a curry for a family of 4, all you need is; 1 aubergine, 8 new potatoes, handful of spinach, 100ml coconut milk.


With a chili rating of 3 (hot heat!), this plant-based delight is gluten-free, contains no added sugar, and is free from artificial colours, flavours, and preservatives.


A Bite-Sized Guide to Chennai
Sure, Madras is now called Chennai, but the feast of flavours is as vibrant as ever! While the British might have given birth to Madras curry, we’ve dug deep into its Chettinad roots for that authentic zing. The Chettiar folks whip up some of the spiciest and most aromatic dishes in India, and we’re bringing that magic to your kitchen!


We’re proud to be Plastic Neutral Certified! For every kilogram of plastic we generate, we’re removing an equal amount of plastic waste from the environment. So far, we’ve helped recover 175 kg of nature-bound plastic—equivalent to 17.2 million shopping bags!


We’re also making a difference by funding over 500,000 free school meals in India, changing lives for the urban poor one meal at a time.


Let’s cook up some love with Holy Cow! 🐄❤️

Home Cooked Curry Made Easy, Chilly rating - hot heat - 3, Coconut, curry leaves and tomatoes, create this aromatic madras style local favourite, Perfect with aubergines, chicken or meat, Curry with Love, Plant Based, Gluten Free, No Added Sugar, Free from artificial colours, flavours and preservatives

India

This Pack + Protein or Veg = Delicious Curry

3 Easy Steps
1: Ingredients you'll need:
400g Boneless Chicken Breasts.
2: Heat 1 tsp of oil in a pan, add the chicken and lightly sauté for 2-3 minutes.
3: Add Holy Cow! Madras Chettinad Curry Sauce and 50ml water and simmer for 7-8 mins or until the chicken is cooked through.
Serve with rice or naan (maybe a beer)
To make your dish extra special:
1: Marinate the chicken with yoghurt, game, ginger, paprika & salt for a few hours or overnight in the refrigerator.
2: Garnish with chopped fresh green coriander leaves.
3: A versatile curry, try using Prawns, Beef or Lamb instead of Chicken.
Try using steamed sweet potato, sautéd red peppers and eggplant or courgettes for an exciting vegetarian dish.

Pouch

Card - Recyclable

Full Product Name:
Madras Style Chettinad Curry Sauce

Storage:
Once opened, store any left over in the fridge and use within 3 days. If you're saving me unopened store in a cool, dry cupboard away from direct sunlight.

Usage:
2-4 Servings

Origin:
Produced in India

Onion, Water, Coconut Milk (11%), Sunflower Oil, Tomato Paste, Fresh Tomato, Dried Coconut, Garlic, Salt, Green Chilli, Ground Spices (Kashmiri Chilli, Turmeric, Mustard Seeds, Coriander Seeds, Cumin Seeds, Fennel Seeds, Black Pepper), Curry Leaves, Benngal Gram Flour, Spice Extract, Colour: Caramel Liquid

May Contain Celery, May Contain Nuts, May Contain Peanuts, May Contain Sesame, May Contain Soya

May Contain Celery, May Contain Nuts, May Contain Peanuts, May Contain Sesame, May Contain Soya

Holy Cow

From the majestic Kashmir mountains to the sun-kissed beaches of Goa and the bustling streets of Delhi, India is a treasure trove of spices and curry secrets. Holy Cow! captures these local flavours in our lovingly crafted curries! We caramelize onions until they're golden and oh-so-sweet, freshly roast and grind our spices, and let each curry simmer for hours—because good things take time!

Produced for:
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.

Not happy with our sauce? Hold on to your packet and email: whoops@holycowfc.com
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.
www.holycowsauces.com

CHETTINAD CHICKEN CURRY
SERVES 2
Ingredients you’ll need: This pack, 1 tsp oil, 400g diced boneless chicken and 100g diced peppers
1. Heat the oil in a pan, add chicken & peppers and lightly sauté for 2-3 minutes.
2. Add the sauce from this pack, stir through and simmer on a low heat with a lid on for 8-10 minutes or until the chicken is cooked through.
3. Serve with rice (and maybe a beer!)

VEGAN BABY AUBERGINE & POTATO CHETTINAD CURRY
SERVES 4
Ingredients you’ll need: This pack, 4 baby aubergines, 8 new potatoes, 1 tbsp of oil, handful of baby spinach leaves (total approx. 600g of vegetables), 100ml coconut milk.
1. Chop the aubergines and potatoes into bite size pieces. 2. Heat 1tbsp of oil in a pan and add the potatoes. Sauté for a few minutes until part cooked. Then add the aubergines. 3. Add the contents of this pack and coconut milk.
4. Stir through, cover and let this cook on a medium heat for 6-8 minutes or until the potatoes are cooked through. Add the spinach, cook until the spinach is wilted.
5. Serve with rice or naan.