Maya Kaimal Foods

Tikka Sliders – New on the Menu

EVERYDAY DAL – Plant based and Vegan!

Elevate Ribs with Spicy Ketchup

Inspired by Extraordinary Flavors

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💛GIVEAWAY ALERT 💛⁣ ⁣ Because we have a c

💛GIVEAWAY ALERT 💛⁣
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Because we have a crunch on you 😉 We’ve teamed up with our friends @lovelilbucks to give you guys the TASTIEST & CRUNCHIEST combo yet! Prizes include Turmeric Lemon Myrtle Buckwheat Clusters from #lilbucks + Coconut Korma & Surekha Rice from #Mayakaimal 😋⁣
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HOW TO ENTER👇🏼⁣
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1️⃣Like this post 💛⁣
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2️⃣Follow us @mayakaimalfoods and @lovelilbucks ✅ ⁣⁣
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3️⃣ Tag two friends you want to make this quick 'n easy curry crunch dinner for! 👫 ⁣⁣
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✨Bonus entry: Share this post to your IG stories and make sure to tag us!⠀⁣⁣
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18+, U.S Only. Giveaway ends 8/28/20. Winner announced 8/31/20. Giveaway is in no way sponsored by/affiliated with Instagram. No purchase necessary. Good luck! 🎉

India Independence Day Giveaway 💫⁠ ⁠ We're

India Independence Day Giveaway 💫⁠
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We're flavorfully celebrating with this delicious Chettinad Chicken made with Maya's Madras curry, shallots and cashews from @karmanuts.⁠
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We'd love to share these flavors with you, so we teamed up with Karma Nuts Cashews to create this meal and giveaway to help you celebrate this historical day at home. See below for full recipe and giveaway details! ⁠
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Enter below for a chance to win a collection of Maya's favorite sauces, and a collection of Wrapped and Roasted cashews from Karma nuts. ⁠
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Enter below: ⁠
• Like this post⁠
• Follow both accounts: @karmanuts and @mayakaimalfoods ⁠
• Tag a friend you’d like to enjoy this meal with ⁠
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Giveaway ends August 17th. US Only, 18+ only. Not affiliated with Facebook or Instagram. Good luck!⁠
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Recipe:⁠
4 tablespoons vegetable oil, divided⁠
1 ½ lbs boneless chicken, cut into 1-inch cubes⁠
1 container Maya Kaimal Madras Curry⁠
1 medium shallot, peeled and thinly sliced⁠
¼ cup @KarmaNuts cashews⁠
6 to 8 curry leaves (optional)⁠
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In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed chicken and brown lightly.⁠
Add the Maya Kaimal Madras Curry sauce. Simmer over low heat until chicken is cooked through, 10 to15 minutes.⁠
While the chicken is simmering, heat remaining vegetable oil in a sauté pan. Add the shallots and cook slowly, stirring often, until they become crispy and brown. Transfer the shallots to a dish.⁠
Return the pan to the heat and fry the curry leaves in oil remaining in pan. (If needed, add a tablespoon of oil if there is none).⁠
When ready to serve, garnish the chicken and sauce with the shallots, cashews, and curry leaves (if using).⁠
Serve with basmati rice or Indian naan or other flatbread

From husk to smooth grain, our Surekha Rice is har

From husk to smooth grain, our Surekha Rice is harvested, milled, parboiled, and packaged in Palakkad, India 🌾⁠⠀
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Tap our link in bio to watch our Surekha Rice highlight to learn more about the work that goes into producing our favorite organic, flavorful rice. ⁠⠀
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15 Minute Chicken Coconut Korma 🥥⁠ •⁠ Ing

15 Minute Chicken Coconut Korma 🥥⁠
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Ingredients⠀⁠
1/2 tablespoon ghee⠀⁠
2 cloves fresh minced garlic⠀⁠
1 pound boneless skinless chicken breast cut into pieces⠀⁠
1 1/2 cups cauliflower florets⠀⁠
1 jar Maya Kaimal Coconut Korma simmer sauce⠀⁠
1 cup full fat coconut milk ⠀⁠
salt + pepper to taste ⠀⁠
Maya Kaimal P⠀⁠
cilantro and red onion for serving⠀⁠
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Method⠀⁠
Heat a large pot over medium heat. Add the ghee, garlic, chicken, salt and pepper to the pot. Cook the chicken until brown. Next, add the cauliflower, coconut korma simmer sauce, and coconut milk to the pot. Stir and let everything simmer for 15 minutes until the chicken is fully cooked. Serve over Maya Kaimal's Perfectly Plain Surekah rice with red onion and plenty of fresh cilantro. ⠀⁠

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