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Madras (very hot) Some Like It Hot!


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Madras is a vibrant hot and spicy dish.  It originates from the south of India, Madras is traditionally made with vegetables but in the UK it tends to be made with meat!   Some like it hot!  And this is our hottest in the range. Are you daring enough to take the Madras challenge?

Serve with Curry On Bombay Potatoes, Birayni Riice or Indian bread and cooling, natural yoghurt

Very Hot

Suitable for vegans, free from sugar, gluten, dairy, additives, preservatives, colouring, MSG, Nuts, yeast.

No nasties here!

As a bit of fun at Curry HQ we decided to give each of our kits a personality – what do you think?

Let us know what attributes you would give to your favourite curry

Madras.  The name says it all! Mad a bit of a party animal and loves living life to the max!


Chilli, Coriander, Turmeric, Ginger, Sea Salt, Paprika, Fenugreek Leaves, Cumin, Ground Fenugreek, Garlic, Fennel, Mustard, Black Pepper, Cinnamon, Cloves

Allergy Advice! Contains mustard


The Recipes

The recipes in the kits are designed as a guide. Feel free to make these dishes your own. If you fancy a bit more sauciness in your life add a splash of coconut milk or an extra tin of tomatoes. The kits are so versatile; rub into fish meat or fish before throwing on the BBQ, or in the oven.   Go crazy and experiment!

These sugar free kits are low in fat; for an even healthier option the cooking oil, can be replaced with spray oil. The cream in the Tikka Masala and Korma can be replaced with coconut milk, crème fraiche or yoghurt.

Feel free to substitute the meat for other types of meat e.g. lamb/pork If using alternative meat adjust cooking times depending on the meat.   Any vegetables or mixed vegetables can be used. Tofu and soya also work great with the kits. When cooking with fish it’s best to use a firm fleshed, robust fish such as monkfish or halibut which doesn’t fall apart in the pan too quickly.


KEEP CALM as you have a range of options to reduce the heat of the dish. Add a dash of lemon or lime juice. The acid should help in reducing the heat. Vinegar also is a good addition.   Spooning in more liquid can help. Dairy helps to temper the spices, stir in a couple of tablespoons of natural/Greek yoghurt, sour cream or coconut milk.

Eating raita made out of natural or Greek yogurt helps to cool things down as does a sweet or salty lassi.


Chuck in some extra chillies we prefer fresh but any kind works just as well.


Chuck in some extra chillies we prefer fresh but any kind works just as well.

Weight 30 g


  1. Samantha Giles

    Hi Girls, I cooked your Chicken Madras the weekend… OMG what an absolute joy to eat, although I cook my own curry usually, I have to admit your Madras was really really tasty extremely satisfying and weirdly left me wanting more rather than feeling like I wish I hadn’t eaten a curry at all! My Husband was very satisfied too, and the heat was just right for us :o)

  2. Sauced Here

    The SaucedHere.co.uk team tried the madras and the bombay potato kits which were bloomin’ brilliant. Tasted better than a takeaway and felt a lot healthier. We are really proud to help supply these to those living or visiting the Peak District!

  3. Robin Jackson

    Fantastic Madras. The individual spice flavours and heat built throughout the meal.

  4. Kerry Bergin

    After picking up a Madras powder kit on Saturday at Preston market we had it tonight.
    Absolutely gorgeous curry but a tad too hot for me. Will try the Tikka Masala next time or the Jalfrazi.
    Feel safe eating this as I have a nut allergy.

    The k you so much x

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