Chicken Curry Masala (MDH)

Chicken Curry Masala (MDH)

Product Name: Курица карри масала, Chicken Curry Masala, Gewürzmischung für Hühnercurry, Mélange d’épices pour curry de poulet, Mezcla de especias para curry de pollo, เครื่องเทศสำหรับแกงไก่

Synonyms: chicken curry seasoning, spice mix for chicken, Indian curry mix.

Parts Used: coriander (seeds), cumin (seeds), turmeric (rhizome), red pepper (fruit), black pepper (fruit), ginger (rhizome), clove (buds), cardamom (fruit), nutmeg (seed).

Nutritional Value of the Product: carbohydrates, proteins, fats, fiber, B vitamins, vitamin C, vitamin K, iron, calcium, magnesium, potassium, zinc, manganese.

Main Beneficial Properties: antioxidant action, anti-inflammatory action, stimulation of digestion, antimicrobial action, improvement of metabolism, immune support.

Beneficial for Conditions: obesity (E66), type 2 diabetes mellitus (E11), hyperlipidemia (E78), atherosclerosis (I70), chronic gastritis (K29.5), irritable bowel syndrome (K58), hypertension (I10), common cold (J06).

Contraindicated for Conditions: spice allergy (T78.1), gastric ulcer (K25), duodenal ulcer (K26), gastroesophageal reflux disease (K21), chronic kidney failure (N18).

Culinary Use: chicken curry, turkey curry, stewed meat with sauce, vegetable curries, legume soups, sauces and gravies, marinades for meat and poultry.

Forms and Processed Products: powder.

Geography of Use and Dietary Traditions

The Chicken Curry Masala (MDH) spice blend is traditionally used in the cuisines of India, Pakistan, Bangladesh, Nepal, and Sri Lanka. It is an important part of Indian gastronomic tradition, where chicken curry is considered one of the most popular everyday dishes. In North India, chicken curry is served with basmati rice or naan bread, while in the southern regions — with rice and coconut sauce. The seasoning is also widely used in South Asian diasporas around the world: in the UK, Canada, the USA, and the Gulf countries. Historically, the use of curry blends is associated with Ayurvedic concepts of balancing doshas and improving digestion.

Toxicity and Food Safety

The product is generally well-tolerated, but sensitive individuals may experience allergic reactions to individual spices (e.g., coriander, cardamom, pepper). Excessive consumption may cause stomach irritation. Contraindicated for people with peptic ulcers and individual spice intolerance.

Culinary Recipes with Chicken Curry Masala

Recipe 1. Indian-Style Chicken Curry

• Ingredients: chicken thighs 600 g, onion 150 g, tomatoes 200 g, vegetable oil 40 ml, natural yogurt 100 ml, Chicken Curry Masala spice mix 20 g, garlic 10 g, fresh ginger 10 g, salt to taste, water 150 ml.
• Preparation method: fry the onion until golden brown at 170 °C for 7 minutes, add garlic and ginger, fry for another 2 minutes, add chopped tomatoes and stew for 5 minutes, add the Chicken Curry Masala mix, stir, add chicken pieces and fry for 10 minutes, add yogurt, salt, and water, cover and simmer at 95 °C for about 30 minutes.
• Nutritional value per serving (250 g): 310 kcal, protein 22 g, fat 18 g, carbohydrates 14 g.
• Culinary features: the dish is widespread in North India, especially in Punjab, where it is traditionally served with basmati rice or chapati bread.

Recipe 2. Vegetable Curry with Turmeric and Chicken Curry Masala

• Ingredients: potatoes 200 g, carrots 150 g, cauliflower 200 g, green peas 100 g, vegetable oil 30 ml, Chicken Curry Masala spice mix 15 g, ground turmeric 5 g, salt to taste, water 200 ml.
• Preparation method: heat oil to 170 °C, fry potatoes and carrots for 5 minutes, add cauliflower and peas, sprinkle with spice mix and turmeric, stir, add water, cover and simmer at 90 °C for 25 minutes.
• Nutritional value per serving (220 g): 190 kcal, protein 6 g, fat 8 g, carbohydrates 26 g.
• Culinary features: vegetable curries are especially popular in South India, where they are prepared with coconut milk and served as a vegetarian main course.