Kitchens Of India Paste for Chicken Curry, 3.5-Ounce Boxes (Pack of 6)

This is basically inexpensive instant curry to which you add vegetables and chicken. The result is better than the average Indian restaurant IMO because you are adding fresh chicken, onions, potatoes, carrots, cilantro or whatever else you want to put in it. Put this on basmati rice and the result is a very good Indian curry dish not that far off from a good Indian restaurant.

Tastes good and is easy to make.

We tried these out and these were good. Good value for money!

Want to kick this product up a notch? This is how I prepare it.1.) cubed chicken and marinate in full fat yogurt with some tandoori masala spices. 2 hours if you're feeling fancy. I buy it on amazon, search tandoori masala.2.) roast the chicken in the oven on a baking sheet unless you have some crazy authentic tandoori from India then use that. Go with 400F until it's fully cooked. You want to fully cook the chicken before adding it to the gravy so it does not steam and dilute the gravy.3.) the product under review, butter chicken curry paste from "kitchens of India." Do what it says on the package. Then ignore the package and add about 3/4 cup of tomato purée.4.) add the cooked chicken to the gravy you made with the curry paste.5.) simmer this on low for at least 30 minutes.6.) after your done simmering to your heart is content break out the heavy cream. Add about 3/4 cup, or whatever you think looks rad. You can't screw up heavy cream.7.) serve with some naan, basmati rice, or an old shoe. It will taste amazing regardless.This is not the authentic method exactly, since I cheat with curry paste since the spices are difficult to find, and a pain in the ass. Adding the tomato purée, and heavy cream give you something legit. Making a mock version of tandoori chicken to add to the gravy is worth it. No one from Punjab will know the difference.So that's actually my recipe from trial and error, hope you all enjoy.

I used this once and tried to “upgrade” the recommended preparation by using boned chicken marinated in yogurt and Indian spice. Fail. I also want to try with coconut milk, but I have bad juju about that too. I’d guess that the recommended preparation is probably the best bet, but this will never top the Japanese Golden Curry for me.

This stuff is easy and very good. I rarely eat anything out of a package, but love this stuff... Highly recommend

Exactly what I was looking for after years of eating Indian food abroad. This is going into our family’s weekly rotation. We cut up boneless, skinless chicken thighs and it was amazing! We’ll probably try it with eggs next. Someone wrote a review saying it is spicy but I’m guessing it’s someone that thinks pepper is spicy. lol!

So happy to find this product on Amazon since my local grocery store discontinued this product.