Chings Singapore Curry Noodle 240gm

Chings Hakka Manchurian Noodles 240gm

Chings Chowmein Hakka Noodle Msla 100Gm

Chings Pad Thai Noodls Green Curry 130gm

Add a little spice to your noodles with this curry flavour, the perfect accompaniment to a balanced meal! Delicious curry flavour noodles Easy to make Perfectly suitable for the snack occasion Each pack contains noodles and a sachet of curry flavouring

Chings Whole Wheat Hakka Noodles 150gm Made with whole wheat flour (98% atta)Non-sticky and non-mushy noodle strands everytimeCooks in 5-7 minutesJust soak in hot water & drainMade hygienically using the latest technologyUse Ching's chowmein hakka noodle masala to make delicious chowmein100% Vegetarian product.

Ready in 2-3 minutes , Seasoning mix inside, mouth-wateringly spicy in taste.

Nimkish Chicken curry 60g 2 YEARS Nimkish Ready to Cook Spices are authentic, easy to use and super-delicious. Requires very little preparation and provides the most flavourful dishes. No need to add onion, ginger, garlic, salt or any other spice. Restaurant style flavours | Premium spices | 100% Natural Ingredients Ready to Cook Spices | Instant Masala 1. Make shallow cuts on 500g chicken pieces. Marinate with 4 tbsp oil and 1 pack of Nimkish Chicken Curry Spice Mix. Keep aside for 15 minutes. 2. Heat 4 tbsp oil in a kadai/pan and sauté the marinated chicken on medium heat for 5-7 minutes. Add 3 (200g) crushed tomatoes and cook for 5 minutes or until oil separates. 3. Add 1 ¼th cups of water (400ml), stir and cook on high heat until it boils. Cover with lid and cook on low heat for 10 minutes or till chicken is tender and curry is of desired consistency. Tip: Add 70g cream and boil once for rich curry. Spices & Condiments, Salt, Dehydrated Vegetables (Onion, Garlic), Cashew, Coconut, …

Nimkish Fish Curry 40g Capture the essence of coastal flavors with this versatile spice mix for delicious fish dishes Rub (½ tsp) 2g salt and ½ lemon juice to 500g fish pieces. After 15 - 20 minutes gently wash the fish pieces and drain excess water. 2. In a frying pan, heat (6 tbsp) 80ml oil and shallow fry pieces for 5 minutes on medium heat. Drain the fish on absorbent kitchen paper and set aside. 3. Heat (4 tbsp) 55ml oil in a pan, add 40g Nimkish Fish Curry Masala, 50g yogurt, 3 (200g) crushed tomatoes and saute till oil separates. 4. Add (1 cup) 300ml water or coconut milk and keep stirring till it boils. Now add fried fish pieces & simmer for another 5 minutes till gravy is of desired consistency. Fish curry is ready to serve with rice or bread. Spices & Condiments, Salt, Dehydrated Vegetables (Onion, Garlic), Coconut, Rice, Brown Sugar, Tomato Powder, Tamarind, Mustard Seed, Kokam, Wheat FiberALLERGEN: Coconut, Mustard

Chings Schezwan Noodles 60gm

Chings Schezwan Masala 50gm