Chili, paprika, coriander, cumin, garlic, ginger and tamarind combine to create a fragrant paste with a bold character, ideal for easily preparing an authentic Madras curry. A true essential for Indian cuisine enthusiasts, it allows you to create flavor-rich dishes with spicy and warming notes in just a few minutes.

Tasting notes

Patak's Madras Curry Paste offers a powerful and perfectly balanced aromatic palette. From the moment you open the jar, the scents of coriander, cumin, ginger and garlic mingle with the warm notes of paprika and chili.

On the palate, the spices express themselves progressively. The attack is rich and fragrant, quickly giving way to a frank but harmonious heat, characteristic of Madras curry. The slightly tangy notes of tamarind bring freshness and balance the whole. Once cooked with coconut milk, cream or tomatoes, this paste develops a smooth, deep and intensely fragrant sauce that perfectly coats meats, fish, vegetables or legumes.

How to use Madras curry paste?

Patak's Madras Curry Paste is easy to use and allows you to create numerous Indian recipes and world-inspired dishes.

• Sauté one to two tablespoons of paste in a little oil to release all the aromas of the spices.

• Add chicken, lamb, beef, shrimp, fish, tofu or vegetables.

• Stir in coconut milk, cream or crushed tomatoes to obtain a generous and fragrant sauce.

• Serve with basmati rice, pilaf rice, naans or chapatis.

• Use it as a marinade base for skewers or grilled dishes.

• Add a small amount to a soup, a salad dressing or mayonnaise for an original spicy touch.

Thanks to its already perfectly balanced spice blend, it allows you to prepare a delicious homemade curry without having to assemble several spices individually.

Recipe: Creamy Madras Curry with Chicken, Coconut Milk and Chickpeas

Ingredients (serves 4)

• 500 g chicken breast cut into pieces

• 2 tablespoons of Patak's Madras curry paste

• 400 ml coconut milk

• 250 g cooked chickpeas

• 1 onion

• 2 garlic cloves

• 1 tablespoon vegetable oil

• Fresh coriander

• Basmati rice as a side dish

Preparation

1. Sauté the sliced onion and garlic in oil until translucent.

2. Add the Patak's Madras Curry Paste and cook for one minute to develop the aromas.

3. Add the chicken pieces and brown them.

4. Pour in the coconut milk then add the chickpeas.

5. Let simmer for about fifteen minutes until the sauce thickens slightly.

6. Sprinkle with fresh coriander and serve with piping hot basmati rice and a naan.

Why do we love it?

This Madras curry puts a generous and comforting spin on a great classic of Indian cuisine. The chickpeas provide a melt-in-your-mouth texture, the coconut milk pleasantly softens the spices, and Patak's Madras Curry Paste delivers all the aromatic richness of a true homemade curry. A simple, convivial recipe, perfect for a meal with exotic flavors.