organic st. croix curry

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Our blend of 13 traditional spices, including Coriander, Cumin and a touch of Cayenne adds the right amount of heat to add classic curry flavor. Just add a Tbsp or two to treat your taste buds to flavors from far away.

Ingredients: Organic Coriander, Organic Cumin, Organic Spices, Sea Salt, Organic Turmeric, Organic Fenugreek, Organic Black Pepper, Organic Mustard.

 
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Try this Recipe Below:

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  • 2 tablespoons vegetable oil

  • 2 large chicken breasts (optional) cut into 1 inch pieces

  • 1 teaspoon Sugar ‘N Spice Whole Cumin

  • 1 medium onion small dice

  • 4 teaspoons peeled finely chopped fresh ginger

  • 4 medium garlic cloves; finely chopped

  • 1 Sugar ‘N Spice Whole Chili; chopped

  • 1 (28-ounce) can diced tomatoes and their juices

  • 2 teaspoons garam masala

  • 2 tablespoons Minnesota Nice Spice St. Croix Curry

  • 1 teaspoon kosher salt; plus more for seasoning

  • 2 (15-ounce) can chickpeas; also known as garbanzo beans, drained and rinsed (1 can if you are using chicken)

  • 1/2 cup water

For the whole masala:

Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and chiles and chicken. Cook, stirring occasionally, until the onions have softened, about 6 minutes.

When the onions have softened, add the garam masala, curry spice, and salt to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.

Add the tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes. Season more if needed.

To serve:

Spoon the chana masala over steamed rice or serve with naan bread.