Curry Up Spice Set
8 Jar Set of Curry Powders and Spices
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Curries come in many varieties, but they all have one thing in common: a whole lot of flavorful spices. Explore the world of curries with this set that will let you taste your way through eight different types. Zanzibar Curry Powder is inspired by the flavors of the island by the same name off the eastern coast of Africa. Garam Masala is a traditional Indian blend packed full of flavor. Tandoori Seasoning is also inspired by India and its tradition of cooking in clay tandoor ovens. Our Cambodian Lemongrass Curry bring the bright flavors of Southeast Asia right to your kitchen and its flavor is spot on when you’re making coconut milk-based curry sauces. It might surprise you to know that the French have put an oniony twist on curries - Vadouvan. Its flavor is more delicate than other curries, but the resulting dishes can be quite magical. All the curry powders in this gift set are ideal for those culinary adventure seekers in your life.
This spice set contains the following products in 1/2 cup glass jars:
Cambodian Lemongrass Curry
Red Thai Curry
Mild Yellow Curry Powder
Zanzibar Curry Powder
Cambodian Lemongrass Curry: Mild green chile powder, lemongrass, shallots, salt, garlic, onion, Lampong peppercorns, galangal root, ginger, makrut lime leaves, red Thai chilies, citric acid
Garam Masala: Coriander, black pepper, charnushka, cumin, black cardamom, green cardamom, cloves, mace, Saigon cinnamon, bay leaves
Red Thai Curry: Spanish paprika, lemon grass, salt, shallots, galangal, cumin, coriander, Chinese red pepper, red Thai chiles, Lampong peppercorns, cilantro, garlic, makrut lime leaves, California basil, spearmint
Tandoori Seasoning: Cumin, coriander, smoked Spanish sweet paprika, turmeric, garlic, Guajillo chiles, ginger, charnushka, black and green cardamom, black pepper, cloves, mace, Saigon cinnamon and Turkish bay leaves
Vadouvan: Onion, salt, shallots, cumin, turmeric, garlic, black mustards, cardamom, black pepper, fenugreek, sugar, hickory smoke flavoring and curry leaves
Vindaloo: Turmeric, Saigon cinnamon, garlic, fenugreek, salt, brown mustard seeds, coriander, cumin, ginger, cayenne, cardamom, black pepper and cloves
Mild Yellow Curry Powder: Coriander, turmeric, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, mace and cardamom
Zanzibar Curry Powder: Coriander, cumin, yellow mustard, fennel, Indonesian cinnamon, turmeric, brown sugar, Hungarian sweet paprika and cayenne
Curry Up Spice Set Recipe
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup white wine vinegar
1/4 cup melted ghee or butter*
2 Tbsp. Tandoori Seasoning
1/2 tsp. Sel Marin de Guerande Grey Sea Salt, plus more to taste
1 lb. boneless, skinless chicken breast, cut into 1/2-inch strips
Metal or Bamboo Skewers**
1/2 cup plain yogurt, at room temperature
In a gallon-size zip top bag, combine orange juice, lemon juice, vinegar, ghee, Tandoori Seasoning, and salt. Add chicken pieces and refrigerate for 4 to 12 hours (longer is better). Remove chicken from marinade; reserve remaining marinade to make the sauce. Skewer chicken pieces in an ‘S’ shape, 2 to 3 per skewer, and set aside. Preheat grill or broiler and as it heats, pour reserved marinade into a small saucepan and stir over medium-high heat until marinade thickens to the point where it coats the back of a wooden spoon. While sauce reduces, grill chicken over high heat until it is cooked through. To finish the sauce, reduce heat to low and whisk in yogurt until smooth. Cover and simmer for 7 to 10 min., stirring occasionally. Season with additional salt to taste.
SERVING SUGGUSTIONS: Serve skewers over rice, topped with sauce and fresh cilantro. For a fresh, summery flavor, mix in diced tomatoes and/or cucumbers into the sauce.
YIELDS: 4 Servings
THANKS TO: Savory Spice Test Kitchen