Stonewall Kitchen Coconut Curry Simmering Sauce

Coconut Curry Simmering Sauce

• Free shipping on orders over $60 in Canada

• Fast delivery All orders will be shipped within 2-6 business days.

The blend of spices that create curry originate from Southeast Asia. The term curry has come to mean a variety of spices indigenous to a specific region and has become popular in British and Caribbean cuisines. Cayenne, ginger, jalapenos, mangoes and coconut cream are just some of the layers of flavors you will taste in this sauce that is indeed a tapestry of flavors. Use in this traditional chicken recipe or try it with shrimp, pork or tofu.

• 1 jar serves 4-6

Directions:

Ingredients: Water, Coconut Cream , Mango, Onion, Soy Sauce , Pure Cane Sugar, Lemongrass Puree , Canola Oil, Tomato Paste, Garlic, Cayenne Mash , Rice Wine Vinegar, Ginger , Red Jalapeño , Gum Acacia, Xanthan Gum, Spices, Dried Garlic, Chicken Stock , Lime Juice Concentrate, Curry Powder, Dehydrated Onion, Salt, Paprika

Allergens: Soy, tree nuts, wheat, gluten

Butter Chicken Simmering Sauce

DX251815

Sometimes known as Murgh Makhani in Indian restaurants, our Butter Chicken recipe features a rich, creamy sauce made with tomatoes, ethnic spices and simple ingredients like onion, butter and peppers.

If you’re still craving that Indian flavor, try our Coconut Curry Simmering Sauce!

• 1 jar serves 4-6

Nutritional Infofor Coconut Curry Simmering Sauce

Ingredients

Water, Coconut Cream , Mango, Onion, Soy Sauce , Pure Cane Sugar, Lemongrass Puree , Canola Oil, Tomato Paste, Garlic, Cayenne Mash , Rice Wine Vinegar, Ginger , Red Jalapeño , Gum Acacia, Xanthan Gum, Spices, Dried Garlic, Chicken Stock , Lime Juice Concentrate, Curry Powder, Dehydrated Onion, Salt, Paprika < br> < /br> < b> Directions:< /br> < /b> Cut four, boneless, skinless chicken breasts into 1 1/2 inch pieces. In a bowl, lightly coat chicken with a 1/4 cup flour and season with salt and pepper. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large, heavy, straight sided saute pan over medium-high heat until it shimmers. Add the chicken pieces in small batches and saute until they are a rich golden brown on all sides. When all batches are done, drain any remaining fat. Return chicken to pan and add a jar of Coconut Curry Sauce. Simmer 10-15 minutes until hot. Serve over jasmine rice, garnish with fresh chopped cilantro. Serves 4-6.

Allergens

Also Check: How To Make Italian Spaghetti Sauce

Stonewall Kitchen Coconut Curry Simmering Sauce

The blend of spices that create curry originate from Southeast Asia. The term “curry” has come to mean a variety of spices indigenous to a specific region and has become popular in British and Caribbean cuisines. Cayenne, ginger, jalapenos, mangoes and coconut cream are just some of the layers of flavors you will taste in this sauce that is indeed a tapestry of flavors. Use in this traditional chicken recipe or try it with shrimp, pork or tofu.

Specifications

• 1 jar serves 4-6
• Ingredients: Water, Coconut Cream , Mango, Onion, Soy Sauce , Pure Cane Sugar, Lemongrass Puree , Canola Oil, Tomato Paste, Garlic, Cayenne Mash , Rice Wine Vinegar, Ginger , Red Jalapeño , Gum Acacia, Xanthan Gum, Spices, Dried Garlic, Chicken Stock , Lime Juice Concentrate, Curry Powder, Dehydrated Onion, Salt, Paprika

• The Blend Of Spices That Create Curry Originate From Southeast Asia
• Use In This Traditional Chicken Recipe Or Try It With Shrimp, Pork Or Tofu.

Stonewall Kitchen Simmering Sauce Coconut Curry Jar

Simmering Sauce, Coconut Curry

Creators of specialty foods. A Thai classic. All natural. Stonewallkitchen.com. Classic Chicken Curry: The blend of spices that create curry are typically thought of as Indian but in fact have origins in Portugal and England. Cayenne, ginger, jalapenos, mangoes and coconut cream are just some of the layers of flavors you will taste in this sauce. Use in this traditional chicken recipe or try it with shrimp or pork. Made in USA.

Refrigerate after opening. Cut four boneless, skinless, chicken breasts into 1-1/2-inch pieces. In a bowl, lightly coat chicken with a 1/4 cup flour, season with salt and pepper. Heat 2 tbsp. olive oil and 1 tbsp. Unsalted butter in a large, heavy, straight-sided sauté pan over medium- high heat until it shimmers. Add the chicken pieces in small batches and saute until they are a rich golden brown on all sides. When all batches are done, drain any remaining fat. Return chicken to pan and add the jar of Coconut Curry Simmering Sauce. Simmer 10-15 minutes until hot. Serve over jasmine rice garnished with fresh chopped cilantro. Serves 4-6.

You May Like: Recipe For To Zieke Sauce