About our Umi's Kitchen Coconut Curry Simmer Sauce

 Our Simmer Sauces           Our Tandoori Marinade            Our Chatni's

 

 

Our Simmer Sauces


About our Umi's Kitchen Butter Chicken Simmer Sauce

Our most popular Umi's Kitchen product. It is a fragrant, creamy sauce certain to please. Prepared using a combination of ethnic spices, include our own proprietary Garam Masala spice blend, along with simple ingredients for a delicious, flavourful sauce.

Ingredient Listing:

Cream, water, tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), fresh onions, extra virgin olive oil, lime juice, fresh ginger, cashew nuts, fresh garlic, sea salt, Xanthan gum, spices, cilantro, cayenne.

Allergens:

Milk (cream), cashew nuts.

For additional information on the allergens in our production plant, please see our FAQs section.

Umi's Kitchen Butter Chicken Recipes

 

 


About our Umi's Kitchen Jeera (Cumin) Simmer Sauce

The Jeera (Cumin) spice that informs this simmer sauce creates a distinct, earthy and well-rounded flavour. We love this sauce as a marinade for chicken pieces, pork or lamb. Once the marinade process is complete we roast or grill the chicken pieces, pork or lamb. It can also be used in the same way you'd use our Butter Chicken Simmer Sauce, with sauteed chicken.

Ingredient Listing:

Water, fresh onions, tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), extra virgin olive oil, cumin, lemon juice, sea salt, fresh garlic, spices.

Allergens: None.

For additional information on the allergens in our production plant, please see our FAQs section.

Recipes - Jeera Simmer Sauce

 

 


About our Umi's Kitchen Coconut Curry Simmer Sauce

The Coconut Curry Simmer Sauce is an ideal all-purpose curry sauce suitable for gently simmering seafood, chicken, vegetables or other proteins. It also is a delicious marinade for chicken, seafood or lamb. We've used our own proprietary curry spice blend to add extra flavour to this Simmer Sauce.

Ingredient Listing:

Fresh onions, coconut milk (coconut extract 60%, water), tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), carrots, water, spices, lime juice, garlic, sea salt, fresh ginger, cilantro, jalapeno pepper, lime zest..

Allergens: None.

For additional information on the allergens in our production plant, please see our FAQs section.
 

Recipes - Coconut Curry Sauce

 

 

 

Our Tandoori Marinade


Umi's Kitchen Tandoori Marinade

About our Umi's Kitchen Tandoori Marinade:

A traditional Tandoori marinade infused with savoury and zesty East Indian spices. This versatile marinade, which can be used straight out of the jar, or combined with yoghurt, to marinate a whole chicken or chicken pieces. We recommend marinating for several hours or overnight, for best results. Grill or roast the chicken.

Ingredient Listing:

Water, tomato paste, lemon juice, tamarind paste (tamarind, water, citric acid), fresh ginger, sea salt, spices, garlic.

Allergens: None.

For additional information on the allergens in our production plant, please see our FAQs section.

Umi's Kitchen Tandoori Marinade Recipes

 

 

Our Chatni's

About our Umi's Kitchen Mango Chatni:

A delicious sweet and spicy mango chatni to accompany cheese, your favourite curry dish, pork or lamb.

Ingredient Listing:

Mango, water, apple cider vinegar, sugar, raisins, fresh onions, red pepper, lime juice, cornstarch, sea salt, fresh ginger, lime zest, cumin, red pepper flakes, citric acid, turmeric.

Allergens:None.

For additional information on the allergens in our production plant, please see our FAQs section.

Umi's Kitchen Mango Chatni Recipes

 

 

About our Umi's Kitchen Tomato Chatni:

An inspired fusion of tomatoes with fragrant, toasted spices. Equally delicious topping white fish or cheese, it's sure to become a household favourite.

(NOTE: This Tomato Chatni was formerly marketed as our Jules + Kent Tomato Chutney.)

Ingredient Listing:

Tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), sugar, raisins, apple cider vinegar, water, lime juice, fresh ginger, extra virgin olive oil, sea salt, spices, Tobasco (Vinegar, red peppers, salt), lime zest.

Allergens: None.

For additional information on the allergens in our production plant, please see our FAQs section.

 

RECIPES

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Umi's Kitchen Butter Chicken Recipes

Indian-style Butter Chicken Lasagna

Yield: 6 to 8 servings

Inspired by the 2013 Recipe to Riches winning product, a Butter Chicken Lasagna, we have created our own recipe using Umi's Butter Chicken Simmer Sauce & Tandoori Marinade. We think you'll find lasagna recipe very delicious.

The Marinade:

6 boneless skinless chicken thighs
3 tbsps. Umi's Kitchen Tandoori Marinade
2 Tbsps. plain yogurt

 

1. Combine Umi's Kitchen Tandoori Marinade with yoghurt. Pour over chicken and marinate in a Zip-lock bag or covered bowl for 3 to 6 hours (or overnight).
2. Heat oven to 400 degrees.
3. Remove chicken from marinade and discard marinade.
4. Bake marinated chicken on a parchment lined baking sheet for 25 minutes.
5. Remove chicken from oven and cool.

 

The Vegetables:

1 tbsp. butter
1 Tbsp. vegetable oil
2 garlic cloves, diced
1 medium green pepper, diced
8 mushrooms, sliced
1 tsp. sea salt
1/4 tsp. freshly ground pepper
1/2 tsp. garam masala spice blend
 
1. Saute vegetables in butter and oil for 8 to 10 minutes.
2. Add salt, pepper and garam masala.
 

The Assembly:

9 oven-ready lasagna noodles
1 250g container ricotta cheese
1-1/2 cups shredded mozzarella cheese
2 jars Umi's Butter Chicken Simmer Sauce

 

1. Heat oven to 400 degrees.
2. Dice cooked chicken. Place in bowl and mix with 2 jars of Umi's Kitchen Butter Chicken Simmer Sauce.
3. Spread one-third of the butter chicken mixture on the bottom of an 11" x 7" baking dish. (no need to grease the pan)
4. Top with 3 lasagna noodles.
5. Spread all of the ricotta cheese on top.
6. Top with the sauteed vegetable mixture.
7. Top with 3 lasagna noodles.
8. Spread 1/3 the of butter chicken mixture on top of the vegetables.
9. Sprinkle 1/2 of the shredded mozzarella on top of the butter chicken mixture.
10. Top with the 3 remaining lasagna noodles.
11. Spread with the remaining butter chicken mixture.
12. Sprinkle with the remaining mozzarella.
13. Cover with foil and bake for 45 minutes.
14. Remove foil and return to oven for another 5 minutes.
15. Let stand for 10 minutes before serving.

 

Spinach and Tofu in Umi's Kitchen Butter Chicken Simmer Sauce

Yield: 4 servings

A great vegetarian alternative to traditional Butter Chicken.

 

200g firm tofu, cubed
1 jar Umi's Butter Chicken Simmer Sauce
1 tomato, seeded and diced
1 onion, sliced
1 bunch spinach or Swiss chard washed and chopped
2 Tbsps. Cilantro chopped
1 Tbsp. vegetable oil

 

1. Saute onion in vegetable oil for 10 minutes or until soft and starting to brown.
2. Add tofu and continue cooking until tofu is lightly browned
3. Add spinach and tomato
4. Stir in Umi's Kitchen Butter Chicken Simmer Sauce.
5. Cook stirring until heated through.
6. Enjoy over rice or pasta.

 

Butter Chicken Pizza

Yield 3-4 servings

Indian flavours in an easy to make pizza that the family will love.

2 Tbsp. vegetable oil
1 small onion sliced
3/4 cup Umi's Butter Chicken sauce
1 prebaked pizza crust
6 Tbsps. Pizza sauce
1 boneless skinless chicken breast
1 cup shredded mozzarella cheese
2 green onions sliced

 

Heat oven to 450 degrees.
Heat oil in skillet
Cook onions until golden (about 7 minutes) add chicken and cook through.
Remove chicken and onion mixture from heat and stir in Umi's Butter Chicken Sauce.
Spread pizza sauce over crust
Spread chicken mixture over pizza sauce topped crust and top with shredded cheese.
Bake in centre of oven until bubbly, about 15 minutes.
Garnish with chopped green onions.

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Recipes - Jeera Simmer Sauce

Jeera Chicken and Mushroom Pie

Yield 4 servings

An quick and easy alternative to a traditional chicken pie, enhanced by the warm flavor of our Jeera Sauce.

1 Tbsp. butter
1 Tbsp. oil
2 boneless skinless chicken breasts
200g mushrooms, sliced
1 cup of Umi's Kitchen Jeera Simmer Sauce
1/2 cup yoghurt
1/2 package frozen puff pastry, thawed
 
Preheat oven to 400 degrees.
Heat butter and oil in pan.
Cut chicken into bite-sized pieces. Saute chicken in butter and oil for 5 minutes.
Add mushrooms and continue cooking until most of the mushroom liquid has evaporated.
Add Umi's Kitchen Jeera Simmer Sauce and yogurt and heat to just below boiling, while stirring.
Pour into a 9" standard pie plate and let cool.
Meanwhile roll out puff pastry on a lightly floured surface.
Brush edge of pie plate with water.
Lay pastry over chicken mixture, crimp edges and trim excess.
Make 2 or 3 slits in the pie top
Bake for 20-25 minutes. Serve warm.

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Umi's Kitchen Tandoori Marinade Recipes

Tandoori Chicken

Yield 3 serving

This Indian classic is an easy week day meal that can be prepared in the oven or on the BBQ.

2 garlic cloves, grated
1Tbsp fresh ginger, grated
1/4 cup plain yoghurt
1/4 cup Umi's Kitchen Tandoori Marinade
6 Chicken Drumsticks
 
Preheat oven to 400 degrees.
Combine garlic, ginger, yoghurt and Umi's Kitchen Tandoori Marinade.
Marinate chicken in sauce for 30 minutes.
Remove chicken from marinade and bake for 30 minutes.
Broil chicken for 3 minutes to finish.
Serve with basmati rice and Umi's Mango Chatni.
 
 

Umi's Kitchen Tandoori Marinade Quesadillas

Yield: 18 pieces or 4 servings

So delicious and so simple this family favorite comes together in a flash.

 

2 Tbsp. vegetable oil
1 red onion chopped
1 Tbsp. chopped fresh garlic
1 Tbsp. grated fresh ginger
1/3 cup Umi's Kitchen Tandoori Marinade
500g boneless skinless chicken breast cut into bite sized pieces
1/2 cup yogurt
6 large tortillas
3/4 cup grated mozzarella cheese

 

Preheat oven to 400 degrees F.
Place oil in a non-stick skillet and saute onions, garlic and ginger for 3 minutes. Add tandoori sauce and cook for 1 minute.
Add chicken and cook for about 8 minutes or until chicken is thoroughly cooked.
Add yogurt and heat through.
Place one tortilla on a baking sheet and spread 1/3 of the chicken mixture on it, spreading it evenly over the tortilla. Sprinkle with 1/4 cup mozzarella cheese and top with another tortilla. Repeat 2 more times.
Bake until cheese is melted, 3 to 5 minutes. Remove from oven.
Cut each tortilla into 6 pieces. Serve with Umi's Kitchen Mango Chatni.

 

Grilled Tandoori Pork

Yield: 4 servings

Turn lean pork tenderloin into a dish the whole family will love. This dish can also be prepared in the oven.

 

500g pork tenderloin
1/4 cup Umi's Kitchen Tandoori Marinade
Wooden Skewers, soaked in water for at least one hour
 
1. Cut pork tenderloin into 1" cubes.
2. In a Ziploc bag or bowl with secure lid, add meat cubes and Umi's Kitchen Tandoori Marinade. Let stand in refrigerator for 3 to 6 hours.
3. Preheat the BBQ.
4. Thread meat onto soaked skewers.
5. Grill meat for 5 minutes on each side or until done.
6. Serve Umi's Kitchen Mango Chatni as a condiment on the side.

 

Indian Style Lamb Stew

Yield: 4 to 6 servings

Tandoori marinade and coconut milk combined into a delicious South Indian stew.

750g boneless lamb, fat removed and then diced
1 Tbsp. butter
1 Tbsp. vegetable oil
3/4 cup Umi's Kitchen Tandoori Marinade
1 400ml can coconut milk
1/2 cup beef broth
2 Yukon Gold potatoes, diced
1 large carrot, diced

 

Heat butter and oil in a Dutch oven. Brown the lamb cubes in 2 batches and remove from pan.
Saute onion until it starts to brown.
Return lamb to pan, add Umi's Kitchen Tandoori Marinade and cook for 2 minutes.
Add coconut milk and stir to blend; then add beef broth. Cover pan, reduce heat and simmer for 30 minutes.
Add potato and carrot cubes and simmer, covered, for another 30 minutes.
Remove lid and continue cooking for 10 to 15 minutes, until the lamb is done.
Serve over rice

 

Grilled Chicken Salad

Yield: 5 servings

A refreshing update to a summer classic.

1 cup yoghurt
1/2 cup Umi's Kitchen Tandoori Marinade
4 bone-in chicken breast halves, skin removed
Cooking Spray
1 cup seedless green grapes
1/2 cup chopped red onion
1/2 cup Umi's Kitchen Mango Chatni
1/3 cup chopped celery
1/3 cup mayonnaise
1/4 cup fresh lemon juice

 

Combine yogurt and Umi's Kitchen Tandoori Marinade, pour over chicken breasts and marinate for 2 hours or overnight.
Preheat grill.
Remove chicken and discard marinade.
Grill chicken breast side down until cooked through. It's internal temperature should register 160 degrees.
Let chicken stand for 10 minutes, remove meat from bones.
Coarsely chop chicken and place in a medium bowl.
Add grapes, onion, Umi's Kitchen Mango Chatni, celery and mayonnaise and toss gently to combine.
Chill 30 minutes; then serve.

 

Indian-Style Ground Beef and Peas

Yield: Serves 4

A hearty, tasty easy to prepare family favorite.

750g ground beef
1 tbsp. butter or vegetable oil
1 carrot, finely diced
1/2 cup Umi's Kitchen Tandoori Marinade
1 tin coconut milk (414ml)
1 cup of frozen peas
 
1. Brown ground beef in butter or oil.
2. Add diced carrot and saute until beef is cooked through.
3. Add remaining ingredients and simmer until sauce is heated and peas are cooked through.
4. Serve over rice or pasta.

 

BBQ Salmon with Umi's Kitchen Tandoori Marinade

Yield: 4 servings

Super easy and super tasty. Brings the flavours of India to your grill.

1 side of salmon (approx. 2lbs)
1/4 cup Umi's Tandoori sauce
 
Spread Umi's Kitchen Tandoori Marinade on salmon side and let sit for 15 minutes.
Preheat BBQ.
Grill salmon skin side down over medium heat until done (10 to 15 minutes)

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Umi's Kitchen Mango Chatni Recipes

Spicy Mulligatawny Soup

Yield: 4 servings

The bright and tropical flavours of this soup make it a perfect soup for those cold winter nights.

1 Tbsp. vegetable oil, divided
250g boneless skinless chicken breast, cut into bite-sized pieces
1 cup chopped apple, peeled
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green pepper
2 Tbsp. all-purpose flour
1 Tbsp. curry powder
1 tsp. ground ginger
1/2 tsp. red pepper flakes
2, (14oz) cans chicken broth
1/3 cup Umi's Kitchen Mango Chatni
1/4 cup tomato paste
Chopped fresh parsley for garnish

 

Heat 1 tsp. oil in a Dutch oven. Saute chicken pieces for 3 minutes. Remove from pan.

Heat 2 tsp. oil in Dutch oven. Add apple, onion, carrot, celery and green pepper. Saute for 5 minutes stirring frequently. Stir in flour, curry powder, ginger and red pepper flakes. Cook for 1 minute. Stir in broth, mango chatni and tomato paste and bring to a boil.

Reduce heat and simmer for 8 minutes. Return chicken to Dutch oven and cook for 2 more minutes or until mixture is thoroughly heated and chicken is cooked.

Sprinkle with parsley and serve.

 

Pork Tenderloin with Umi's Kitchen Mango Chatni Glaze

Yield: 3 to 4 servings

This recipe is delicious either roasted in the oven or grilled on the BBQ.

1, 500g piece of pork tenderloin
4 thin slices, prosciutto
3/4 cup Umi's Kitchen Mango Chatni

 

1. Preheat oven to 400 degrees.
2. Wrap prosciutto around tenderloin.
3. Place in a greased baking dish and brush generously with Mango Chatni.
4. Bake tenderloin for 25 minutes.
5. Let tenderloin rest for 10 minutes before carving.
6. If desired, serve additional Mango Chatni on the side.

 

Mango Chatni Salad Dressing

Yield: 1/2 cup dressing

This fruity slightly spicy dressing is great on spinach salad.

2 Tbsp. Umi's Kitchen Mango Chatni
2 Tbsp. red wine vinegar
2 tsp. grainy mustard
1/4 tsp. curry powder
2 tbsp. canola oil
Salt and freshly ground pepper, to taste

Combine all ingredients in a blender. Blend until smooth.

Serve over greens with diced apple or pear. Top with toasted pecans or cashews and crumbled goat cheese.

 

Grilled Chicken Salad

Yield: 5 servings

Perfect for lunch or a light supper this Indian twist on classic chicken salad is sure to please.

1 cup yoghurt
1/2 cup Umi's Kitchen Tandoori Marinade
4 bone-in chicken breast halves, skin removed
Cooking Spray
1 cup seedless green grapes
1/2 cup chopped red onion
1/2 cup Umi's Kitchen Mango Chatni
1/3 cup chopped celery
1/3 cup mayonnaise
1/4 cup fresh lemon juice

 

Combine yogurt and Umi's Kitchen Tandoori Marinade, pour over chicken breasts and marinate for 2 hours or overnight.
Preheat grill.
Remove chicken and discard marinade.
Grill chicken breast side down until cooked through. It's internal temperature should register 160 degrees.
Let chicken stand for 10 minutes, remove meat from bones.
Coarsely chop chicken and place in a medium bowl.
Add grapes, onion, Umi's Kitchen Mango Chatni, celery and mayonnaise and toss gently to combine.
Chill 30 minutes; then serve.

 

Baked Chicken with Umi's Kitchen Mango Chatni
Yield: Serves 4

A simple tasty dish the whole family will love.


1/4 cup mango chutney
3/4 cup plain yoghurt (2% or 1% is)
3 tsp. Dijon mustard
1 tbsp. fresh ginger, minced
2 tsp. all-purpose flour
4 boneless skinless chicken breasts


1. Pre-heat oven to 375 degrees.
2. Combine Umi's Kitchen Mango Chatni, yoghurt, Dijon mustard, ginger and flour. Set aside.
3. Arrange chicken breasts in a single layer in a baking pan. Spoon chatni mixture over chicken.
4. Bake uncovered for 35 minutes, or until the chicken is no longer pink in the center. Remove from oven and let stand 5 minutes.
5. Spoon any baking juices over top before serving.

6. Serve with brown or white rice.

Note: You can double the sauce ingredients if you like your dishes extra saucy

 

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Umi's Kitchen Coconut Curry Recipes

1st Coconut Curry recipe here

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