Raj Curry Masala

(5 customer reviews)


Raj Curry Masala is a medium spiced mix of spices taking influence from the Raj period and Anglo-Indian Cuisine.

Warming spices make this ideal for dishes such as Country Captain Chicken Curry and Railway Lamb Curry.

Or use as an alternative mix powder for your favourite curry.


Raj Curry Masala is a mix of spices harking back from the days of the Raj & Anglo-Indian cuisine.

With all the usual spices you would expect in a curry mix but with a higher volume of warming spices such as clove & cinnamon. This Curry Masala makes a lovely, comforting curry.

This curry masala can transform the simplest ingredients into a mouth-watering curry.

Raj Curry Masala is perfect for those Anglo- Indian dishes such as Country Captain Chicken Curry or Railway Lamb or Chicken Curry.

There is a recipe for Country Captain Chicken below.

Keep an eye on the ‘Ome Made Blog, I will be adding some more recipes on there which use this curry masala, including a Railway style curry.

60g resealable pouch

Suitable for Vegetarians & Vegans

Allergy advice; may contain traces of nuts/peanuts, mustard, celery, gluten, soya, sesame & lupin

Country Captain Chicken Curry

Country Captain Chicken Curry

Such a simple dish to create using 'Ome Made Raj Curry Masala. Warming, comforting and full of flavour.
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 4


  • 700 g skinless chicken thighs bone in or out to suit your preference
  • 1 large onion finely chopped
  • 6 cloves garlic finely chopped
  • 1 tbsp finely chopped ginger
  • 1 tbsp Raj Curry Masala
  • 50 g tamarind block soaked in hot water
  • 1.5 tsp salt
  • 1 tbsp chopped fresh coriander (Optional)
  • 3 tbsp oil Any neutral oil such as vegetable or sunflower.


  • Coat the chicken thighs with the Raj Curry Masala. Put to one side while you prepare the other ingredients
  • place the tamarind in small bowl and add just enough water to cover. Leave to soften, stirring and breaking it up occasionally.
  • Heat the oil in a large, heavy bottomed pan or kadai.
  • Add the onion to the pan and cook on a moderate heat until starting to brown, stir a needed.
  • Add the garlic and ginger to the pan and cook for 40 seconds.
  • Add the spice coated chicken to the pan and stir to seal the chicken all over. If the spices are sticking or burning add a splash of water.
  • Add water to the pan, just enough to come halfway up the chicken.
  • Strain the tamarind water through a sieve into the pan, using the back of a spoon to squash as much liquid through as possible.
  • Put a lid on the pan and continue to cook on a gentle heat for about 20 minutes.
  • After 20 minutes take the lid off, add the salt. Continue to cook for a further 10 minutes with the lid off. If it's too dry add a little water. If you want a thicker sauce, turn the heat up to reduce it a little.
  • Check that the chicken is cooked. Adjust the seasoning and add the fresh coriander if using.
  • Serve with some plain Basmati rice
Keyword chicken curry recipe, country captain chicken, curry, Indian food, traditional

Additional information

Weight 0.072 kg
Dimensions 10 × 2 × 12 cm

125g, 60g

5 reviews for Raj Curry Masala

5.0 Rating
1-5 of 5 reviews
  1. Not tried this yet but I’m sure it will be amazing like everything else I’ve had.

  2. Saved for a few weeks’ time when I will be cooking up a storm

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