Butter Curry Spice Mix

1. We follow strict cleaning, handling and preparation procedures to manage food safety and allergens.
2. Separate preparation areas are used for gluten-containing and gluten-free products to minimise cross-contamination risk.
3. Dietary claims (gluten-free, nut-free, dairy-free, vegan, vegetarian, no onion no garlic, halal) are based on the ingredients used and supplier information.
4. All products are prepared in a facility that handles gluten, dairy, nuts, peanuts, sesame, soy, mustard, coconut, eggs, seafood and spices. Trace allergens cannot be completely guaranteed absent.
5. Dietary and allergen information is provided as a guide only and not as medical advice. Customers with severe allergies or medical conditions should contact us before ordering so we can assist appropriately.
6. Website product details may include ingredients, allergens, nutrition, origin (where applicable), storage and cooking instructions. While we aim for accuracy, recipes, packaging and details may change.
7. Always read the product label before consuming.
8. Product images are for illustration only and may vary slightly from the final item.
9. Availability and pricing may differ between in-store, click & collect, delivery and Australia-wide shipping.
10. Customer reviews reflect individual experiences.
11. For clarification or additional information, please contact us using the details on our website or packaging.

Our Butter Curry Spice Mix is a restaurant-style curry blend. In this method, the curry sauce is prepared first using the spice mix, while your choice of protein or vegetables is cooked separately, then gently simmered together.

For best results, we recommend preparing the full batch of curry sauce using the entire spice mix pouch. Any unused sauce can be frozen for later use. If frozen, allow the sauce to defrost completely before reheating.

Recommended Cooking Ratio - Use approximately 600 g of raw protein or vegetables for every 500 ml of sauce. Cook the protein or vegetables separately, then simmer gently in the sauce until well combined and heated through.

This spice mix can be used to prepare several butter-style curry sauce variations. Click the links below to follow the full methods and ingredient lists:

•  150 g unsalted butter
•  275 g onion, peeled and diced to 6 mm size (brown or white)
•  60 g ginger–garlic paste
•  1 sachet Chilli Farms Butter Curry Spice Mix
•  300 g tomato paste
•  500 g thickened cream
•  250 g raw cashew nuts, ground to a coarse powder
•  150 g honey
•  400 ml water

1. The brands mentioned are those used to test these recipes in the Chilli Farms kitchen. You are welcome to use your preferred brands; however, please note that results may vary depending on ingredient quality, brand, and cooking conditions.
2. Unsalted butter - Always use unsalted butter so you can control the salt level, as salt is already included in the Chilli Farms Butter Curry Spice Mix. This recipe is tested using Western Star Unsalted Butter, which is available in most supermarkets.
3. Onions - Fresh brown or white onions work best; do not use red onions. Dice finely (approximately 6 mm) for even cooking and proper caramelisation. You may also use good-quality frozen diced onions to save time—ensure they are plain onions with no added seasoning or preservatives. This recipe is tested using Brown Onions,which is available in most vegetable markets or supermarkets.
4. Ginger - Avoid bottled ginger paste as they often contain preservatives or a vinegary flavour that can alter the curry. This recipe is tested using Vadilal frozen ginger from India, available at Chilli Farms or most Indian grocery stores.
5. Garlic - Avoid bottled garlic paste as they often contain preservatives or a vinegary flavour that can alter the curry. This recipe is tested using peeled garlic from Spudshed or Farmer Jack’s (for Perth customers).
6. Ginger–garlic paste - We strongly recommend making fresh ginger–garlic paste at home. Blend equal amounts of ginger and garlic in bulk and freeze in small portions for easy use. Avoid bottled ginger–garlic pastes, as they often contain preservatives or a vinegary flavour that can alter the curry. This recipe is tested using peeled garlic from Spudshed or Farmer Jack’s (for Perth customers) and Vadilal frozen ginger from India, available at Chilli Farms or most Indian grocery stores.
7. Butter Curry Spice Mix – Use the entire sachet as instructed. The spice mix is balanced and already includes salt, so do not add extra salt unless required at the end.
   
   For the ingredients list and dietary information of this spice mix, please refer to the product details. Scroll to the end of this page to find the link to the product.
   
   Available only at Chilli Farms, with options for in-store pickup, home delivery, or Australia-wide shipping.
8. Tomato paste - Use tomato paste only, not tomato purée or passata. Purée or passata can make the sauce watery and overly acidic. This recipe is tested using Leggo’s Tomato Paste, which is available in most supermarkets.
9. Thickened cream - Full-fat thickened cream gives the best texture and richness. Avoid light or reduced-fat cream, as it may split during cooking. This recipe is tested using Brownes Thickened Cream, which is available in most supermarkets.
10. Cashew nuts - Raw cashews provide natural thickness and a creamy mouthfeel to the sauce. To reduce cost, you can use broken-kernel cashews—they work just as well once ground. Available at Chilli Farms or most Indian grocery stores.
11. Honey - Use pure honey for gentle, natural sweetness and avoid artificial honey. This recipe is tested using award-winning pure raw honey from Swan Valley, available at Chilli Farms. Most supermarkets also stock good-quality raw honey alternatives.
12. Water - Water controls the final consistency of the sauce. We use regular cold tap water for cooking. Start with the recommended amount and adjust gradually as needed. Keep in mind that adding more water will dilute the flavour, so adjust carefully to suit your preference.

Equipment 

1. Stove top – for curry sauce preparation
2. Saucepan or pot (4–5 litre capacity)
3. Cooking spoon – for stirring
4. Whisk – to prevent lumps when adding cashew powder

Method

1. Heat the pot (1 minute) - Place a saucepan or pot (4–5 litre capacity) on the stove and set to medium heat.
2. Melt butter (1–2 minutes) - Add the butter and allow it to melt completely.
3. Cook onions (15–20 minutes) - Add the diced onions and sauté until brown. Do not rush this step or cook on high heat.
4. Cook ginger–garlic paste (3–5 minutes) - Stir in the paste and cook until the butter begins to separate.
5. Cook spice mix (2 minutes) - Lower the heat, add the Butter Curry Spice Mix, and cook until the butter separates again.
6. Cook tomato paste (3–5 minutes) - Increase the heat to medium, add the tomato paste, and cook while stirring continuously until red oil starts to separate from the mixture.
7. Cook cream (3–5 minutes) - Add the cream, and stir continuously until gentle bubbles begin to rise.
8. Cook water (2–3 minutes) - Add the water and increase heat to high, cook until big bubbles start to form.
9. Cook cashew powder (2–4 minutes) - Gradually add the ground cashew powder while whisking continuously for 30 seconds to 1 minute to prevent lumps, then switch off the heat.
10. Finish with honey (1 minute) - Add the honey, and stir well.

Adjusting Thickness

1. We recommend not altering the thickness of the sauce, as it has been prepared to deliver the intended flavour and consistency.
   
   However, the consistency of a curry can vary depending on personal preference and the ingredients used. If you wish to adjust the thickness during cooking, it can be done easily.If the curry becomes too thick: Add a small amount of water and gently simmer until the desired consistency is reached.

Adjusting Spice Level

1. We offer our spice mixes in Mild, Medium, Hot, Extra Hot, and Reaper Hot. We recommend choosing the spice level that best suits your preference before cooking.
   
   If you wish to increase the spice level, simply add the desired amount of chilli powder while the sauce is hot, allowing it to blend evenly into the curry. Add in small quantities to suit your taste and whisk thoroughly.
   Reducing the spice level can be more challenging. Ingredients such as cream, coconut cream, honey, or yoghurt can help tone down the heat, but they may significantly alter the intended flavour of the sauce.
   Instead of adding extra ingredients to reduce the spice, we recommend serving the curry with cooling sides such as raita or plain yoghurt, which help balance the heat while preserving the original flavour of the dish.

Resting the Sauce

1. Resting (10 minutes) – Cover with a lid and allow the sauce to rest.
2. Portion and store (optional) - Portion any excess curry sauce into containers and freeze for future use.

Once the curry sauce is prepared, you can complete the dish by cooking your choice of protein or vegetables separately and then simmering them in the sauce until well combined. For 500 ml of curry sauce, we recommend using approximately 600 g of raw meat or vegetables.

Each protein or vegetable requires slightly different cooking times and methods, so we have provided separate cooking guides below.
Choose the option that matches your ingredient and click to follow the corresponding recipe card to finish the curry.

1. Cook Chicken Breast with the Curry Sauce
2. Cook Chicken Thigh with the Curry Sauce
3. Cook Beef with the Curry Sauce
4. Cook Lamb with the Curry Sauce
5. Cook Goat with the Curry Sauce
6. Cook Fish with the Curry Sauce
7. Cook Prawns with the Curry Sauce
8. Cook Paneer with the Curry Sauce
9. Cook Tofu with the Curry Sauce
10. Cook Vegetables with the Curry Sauce

Indian curries are traditionally enjoyed with rice, breads, and a selection of sides. Serving starters is optional, but they can make the meal more enjoyable when sharing with family or guests.

At Chilli Farms, we offer convenient options to help you complete your meal. You can choose from frozen cooked basmati rice and saffron rice for quick serving. If you prefer to cook at home, we also stock raw basmati rice along with our Saffron Rice Spice Mix if you would like to prepare saffron rice yourself.

To accompany your curry, we offer a range of frozen breads. Please visit our Breads section to explore the available options.

Many Indian meals also include a second mild curry or lentil dish to create balance on the plate. Popular choices include dal (lentil curry) or simple vegetable dishes such as Mumbai potato. These dishes provide a comforting, mild flavour that pairs well with richer curries.

To complete your meal and enhance the flavours, we recommend serving papadums, raita, mango chutney, and mixed pickle as accompaniments. These sides complement the rich and complex flavours of curry by adding contrast, texture, freshness, and tanginess.

At Chilli Farms, we offer raw papadums, mango chutney, and mixed pickle. You can easily prepare raita at home — please refer to our Free Raita Recipe for simple instructions.

For more serving ideas and options, explore our collections.

At Chilli Farms Curry Shop we operate on a weekly cooking schedule to ensure your food is freshly prepared and frozen at peak quality.

Order Cut-off

All orders must be placed by Wednesday.

Cooking Days

Orders are freshly cooked on Thursday, Friday, and Saturday, then frozen to lock in flavour and freshness.

Pickup Orders

Orders are available for pickup from Sunday onwards.

Home Delivery

Local home deliveries are scheduled for Sunday.

Shipping Orders

Orders that require shipping are dispatched on Monday.

Notifications

• You will receive a notification when your order is ready for pickup.
  
• For delivery orders, we will send a notification with the estimated delivery time (ETA).
  
• For shipping orders, you will receive a dispatch notification with tracking details once your order has been sent.
  

This system allows us to cook in organised batches so you receive freshly cooked food frozen at peak quality — never leftovers.

At Chilli Farms Curry Shop, we operate three separate kitchen areas to ensure better food safety, quality control, and dietary management.

1. Spice Mix Kitchen

A dedicated space with its own equipment used exclusively for preparing and packing our spice mixes.

2. Gluten-Free Kitchen

A separate kitchen where we prepare our gluten-free products. This area uses equipment designated specifically for gluten-free cooking.

3. Gluten Kitchen

A separate kitchen used for preparing items that contain gluten.

Within each kitchen area, equipment may be shared for the products prepared in that specific section. We follow strict cleaning, handling, and separation procedures to minimise cross-contamination and maintain high food safety standards.

What feels mild to one person may feel hot to another. There is no universal industry standard for spice levels in Indian cuisine. Terms such as “mild” or “hot” can vary significantly between restaurants and regions. While chilli heat is often measured on the Scoville scale, the overall experience of spice in a curry depends on more than chilli alone.

At Chilli Farms, our products are generally available in five spice levels — ranging from no added chilli at the mildest level to our most intense heat at Reaper Hot.

Mild – No added chilli or minimal heat 🌶

Medium – Balanced, noticeable warmth 🌶🌶

Hot – Clear and prominent heat 🌶🌶🌶

Extra Hot – Strong, bold spice intensity 🌶🌶🌶🌶

Reaper Hot – Maximum heat, not for the faint-hearted 🌶🌶🌶🌶🌶

Our spice levels are determined using an internal formula based on the quantity and type of chilli added per litre. This allows us to maintain consistency across batches. However, flavour balance, aromatics and cooking techniques also influence how the heat is perceived.

If you are unsure, we recommend starting with a milder level and adjusting in future orders to find your preferred balance.

If you would like further guidance, please feel free to contact us.

At Chilli Farms, every spice mix is prepared in-house in carefully controlled small batches. We do not outsource this process — it is part of our craft.

Premium-quality spices, sourced from a consistent origin and meticulously blended in-house, are the foundation of every Chilli Farms product. This is what makes our food truly premium.

1️⃣ Sourcing

We source our spices from a single trusted supplier in India.

Working with one consistent origin allows us to maintain uniform intensity, aroma and flavour profile across batches. When you cook with our blends, you can expect the same depth and balance every time.

2️⃣ Small Batch Production

Each blend is prepared in a dedicated spice preparation area within our facility.

We produce in small quantities to ensure freshness and strict quality control rather than mass production.

3️⃣ Grinding & Blending

Whole spices are carefully measured and blended using a Thermomix to achieve a fine, even consistency.

After grinding, the blend is passed through a fine strainer. This process is repeated multiple times to remove coarse particles or hard fragments, resulting in a smooth, refined powder.

4️⃣ Hand-Finished Quality

Every batch is hand processed and checked before packing.

The result is a premium spice mix with:

• Consistent aroma

• Balanced flavour intensity

• Smooth texture

• Reliable cooking results

5️⃣ Dietary Assurance

Each blend is produced using dedicated equipment within our spice preparation area.

All our spice mixes are:

• Gluten-free

• Nut-free

• Dairy-free

• Onion-free

• Garlic-free

• MSG-free

This controlled process makes them suitable for a wide range of dietary requirements while maintaining authentic depth of flavour.

Why It Matters

Our blends are not factory-produced in bulk. They are carefully crafted, refined and finished by hand.

The time, attention and repeated processing involved reflect the quality standards we uphold in every pack.

At Chilli Farms Curry Shop, freezing is a deliberate safety and quality decision.

Many customers ask:

“Why are your products frozen instead of shelf-stable?”

The answer lies in food science — specifically pH.

🔬 1️⃣ Understanding pH and Food Safety

pH measures how acidic or alkaline a food is.

The pH scale runs from 0 to 14:

• 0–6.9 → Acidic
  
• 7 → Neutral
  
• 7.1–14 → Alkaline
  

In food safety, one number is extremely important:

👉 pH 4.6

Why 4.6?

Because below pH 4.6, the growth of Clostridium botulinum (a dangerous bacteria) is prevented.

This is why foods like:

• Pickles
  
• Vinegar
  
• Some hot sauces
  
• Lemon juice
  

can be shelf-stable when properly processed — they are high-acid foods.

🥘 Where Do Curry Sauces Sit?

Authentic Indian curry sauces typically sit around:

➡ pH 5.0 – 6.2

This makes them low-acid foods.

Low-acid foods include:

• Meat dishes
  
• Dairy-based sauces
  
• Coconut-based curries
  
• Cream-based gravies
  

Low-acid foods cannot be safely stored at room temperature unless they undergo:

• Commercial pressure sterilisation (retort processing)
  
• Strict laboratory validation
  
• Controlled industrial production
  

🦠 2️⃣ Why Vacuum Sealing Is Not Enough

Vacuum packing removes oxygen.

But some harmful bacteria grow without oxygen.

In low-acid foods stored at room temperature, dangerous bacterial growth can occur if not properly sterilised.

Vacuum sealing alone does not make food shelf-stable.

🧪 3️⃣ Why We Do Not Alter the pH

To reduce a curry sauce below pH 4.6, we would need to:

• Add significant acid (vinegar, citric acid, etc.)
  
• Reformulate flavour balance
  
• Change texture and mouthfeel
  

That would alter the authentic taste of traditional Indian cooking.

We choose not to compromise flavour for shelf stability.

❄️ 4️⃣ Why We Freeze Instead

Freezing:

✔ Stops bacterial growth

✔ Preserves authentic flavour

✔ Maintains natural texture

✔ Avoids excessive preservatives

✔ Keeps recipes true to tradition

Frozen is not a limitation.

It is a safety decision backed by food science.

🌶️ Our Commitment

At Chilli Farms Curry Shop, we prioritise:

• Food safety

• Authentic Indian flavours

• Transparency

• Long-term trust

We freeze our products because it is the safest and most honest way to preserve them — without changing what makes them special.

We do NOT currently hold formal Halal certification.

Our spice mixes contain no meat products and are prepared in a separate, dedicated spice preparation area outside our main kitchen. They do not contain any non-Halal ingredients and are handled using separate equipment and utensils.

Our curry sauces and cooked curries are prepared in a shared kitchen environment where non-Halal products are also handled. Although pork is cooked in a separate section with dedicated equipment and every possible care is taken, the possibility of cross-contact cannot be completely eliminated. For this reason, our cooked products cannot be classified as Halal.

If you have specific dietary or religious requirements, we encourage you to contact us before ordering. We will be happy to provide further clarification.

At Chilli Farms, our flavours originate from India — but our roots are firmly planted in Western Australia.

WA Sourced: Chicken, Lamb, Beef, Goat, Pork, Eggs, Paneer, Tofu, Fresh vegetables and onions

Australian Sourced: Butter, Cheese, Tomato paste (Melbourne)

India Sourced: Spices, Rice, Oils

We source our spices directly from India to preserve authenticity, consistency and depth of flavour. At the same time, we prioritise WA and Australian suppliers wherever possible to ensure freshness, reliability and transparency.

We are not just a food business — we are part of the Perth community. By sourcing locally, we support WA farmers, Australian producers and small businesses, strengthening our regional economy while maintaining high quality standards.

Authentic Indian flavours. Local Australian support.

That’s the Chilli Farms way.

Storage Type: Varies by product (Ambient / Chilled / Frozen)

Storage Instructions:

Store as per the product type:

• Ambient (Dry items): Store in a cool, dry place away from direct sunlight.
  
• Chilled items: Keep refrigerated at or below 4°C.
  
• Frozen items: Keep frozen at or below −18°C. Do not refreeze once thawed.
  

Shelf Life: For Click & Collect and Home Delivery orders, all products are supplied with a minimum of 45 days remaining before the best-before or use-by date, unless otherwise stated on the label.

All containers used by Chilli Farms are:

• Freezer-grade and suitable for long-term frozen storage
  
• BPA-free
  
• Microwave-safe
  
• Dishwasher-safe
  
• Designed for safe freezing, reheating and repeated home use
  

Paper containers are typically designed for short-term cold or warm takeaway use and are not suitable for long-term frozen storage.

Our containers are intentionally selected for durability and reuse. We strongly encourage customers to reuse them at home for meal prep, leftovers or storage.

$5.00 off next visit, for every $110 spent in-store or online.

Joining is easy and free, whether in-store or online. Simply provide your full name, phone number, email, and postcode. Your information is securely managed by Square, ensuring your privacy.

For every $110 you spend, either in-store or online, you'll receive $5.00 off your next visit. It's our way of saying thank you for your continued support.

With every $5.00 discount, you enjoy even more savings on your favorite dishes at Chilli Farms Curry Shop. It's our loyalty program's way of making your dining experience even more rewarding.

National Disability Insurance Scheme

The NDIS typically funds the preparation and delivery costs of pre-prepared meals, but not the cost of the ingredients themselves. This support is generally available to participants who have a disability that makes it difficult or impossible to prepare meals for themselves.

• 70% of the total cost is allocated to meal preparation and delivery (NDIS-fundable).
• 30% of the total cost is for ingredients (participant's out-of-pocket expense). 

Download PDF Statement

At Chilli Farms, we understand that many customers are concerned about plastic use. Rather than using packaging designed for short-term takeaway only, we choose durable, reusable containers to reduce overall waste.

1️⃣ Container Information

All containers used by Chilli Farms are:

• Freezer-grade and suitable for long-term frozen storage
  
• BPA-free
  
• Microwave-safe
  
• Dishwasher-safe
  
• Designed for safe freezing, reheating and repeated home use
  

Paper containers are typically designed for short-term cold or warm takeaway use and are not suitable for long-term frozen storage.

Our containers are intentionally selected for durability and reuse. We strongly encourage customers to reuse them at home for meal prep, leftovers or storage.

2️⃣ Wash & Return Programme

To further reduce waste:

• Please wash containers after use
  
• Return them in-store or during your next delivery
  
• Containers can be collected during delivery drop-offs upon request
  

Together, small actions create meaningful impact.

3️⃣ How Returned Containers Are Reused

Returned containers are:

• Reused exclusively for preparing dog meals
  
• Never reused for human food
  
• Part of our effort to reduce single-use plastic waste
  
• Supporting a practical circular approach within our small business model
  

4️⃣ Food Safety Commitment

• Returned containers are not reused for human food preparation
  
• Containers are inspected and cleaned before reuse
  
• Strict hygiene and food safety standards are followed at all times
  

Our focus is simple: safe food, responsible packaging, and realistic sustainability.

Supplier cartons and packaging materials are reused wherever possible and responsibly recycled. We work with local waste systems to ensure proper disposal and recycling practices.

Customers are also encouraged to bring excess clean paper bags from home so we can reuse them in-store. Small actions, shared together, make a meaningful difference.

Our aim is 0% avoidable food waste.

Careful batch production, demand forecasting and controlled portioning help us reduce excess cooking and unnecessary disposal.

Food prepared during internal recipe development or surplus from production batches is carefully packed, frozen and distributed to local charities wherever suitable. Nothing good goes to waste — it goes back into the community.

We use QR codes in place of printed recipe sheets.

Each container includes a QR code label so only essential information is printed on packaging. By scanning the code, customers are directed to our website where they can access full details — ingredients, allergens, dietary information, cooking instructions, recipes and additional guidance.

Digital receipts and website-based instructions further reduce paper usage while keeping information centralised, accurate and always up to date.

Smarter systems. Less paper. Better transparency.

Traditional slow cooking methods use steady, controlled heat.

This reduces oil usage, improves flavour extraction and avoids energy waste from high, aggressive cooking processes.