Google isn't much of a help...Madras Curry Sauce

[LisaKinVA]

People move in and out, and sometimes I receive some un-known to me pantry items.  Most recently, I received a Vitasia Madras Curry Sauce (I believe there is curry powder with the sauce).  This product is from Lidl, and I believe originates in Netherlands.  It's red, so I'm assuming it's probably a spicy version.

 

Quandry...I have never had Indian food, let alone made Indian food.  I have about 350g. of this sauce, which I'd like to use and try.  I've googled recipes using the sauce (found one, which did not sound appetizing), although I have come up with a lot of recipes for how to make my own curry sauce/lpastes.

 

As far as I can tell, this sauce is made to just toss on something...like chicken?  The picture on the jar literally looks like chicken or lamb cooked in the sauce with a sprig of parsley.  Any relatively simple ideas as to what dish I could make that would probably be good with this and how to make it?  I'm assuming rice as part of the meal.

 

Thank you!

[lailasmum]

Sounds like a sauce you just pour over cooked chicken (like chopped into chunks and fried) , heat the sauce through and and serve with rice. Madras can be fairly spicy though.

Edited May 12, 2016 by lailasmum

[yucabird]

Is it liquid or fairly firm? If it is fairly firm you may be intended to use it as a spice, rather than a sauce.  (Though it sounds like the container is meant to be used for one meal, sometimes that isn't the case.)     

 

Taste a tiny bit to check the spice content.  If it is sauce -- but super-spicy -- I might use half or a third of the jar.  

 

Either way, I'd give it a go by stir frying some chopped chicken breast and veggies.  Then I'd add some/all of the contents of the jar.  I'd add chicken or veggie broth or coconut milk to dilute (depending on taste), and simmer a little.  I'd serve with rice or mashed potatoes.      

[zoobie]

If it's similar to Patak's here in the US, it could either be a simmer sauce or a seasoning paste. The simmer sauce has a similar texture to a jarred pasta sauce. The seasoning paste is thick and has an oily sheen. You use a couple TBs or maybe 1/4 cup in a recipe. The simmer sauces I've used with plain boneless chicken breast. Really easy, quick meal on the stove top. You could probably do it with bone-in and braise it in the oven as well. I served with rice and Trader Joe's frozen naan. The curry paste I mainly use in tomato soup to make a version of the soup in a WDW Indian restaurant.

[Arcadia]

If you can read german or don't mind google translate, the recipes in link would work. Madras curry is quite spicy so I usually add butter to tone down the spicy factor for my kids.

 

http://freihaendigkochen.de/lidl-vitasia-aktion/