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Chicken Curry Condiments

 Chicken curry sauce in mustard type bottles
 
(+1, -1) 		  [vote for,
against]

Lots of food outlets use chicken curry sauce as a condiment. So why not sell it like mustard, in hygienic bottles and little tear-packs that will survive into the next millennium?

[waugs: thanks, but no: that's cooking sauce in jars; we're talking post-cooking relish in mustard dispensers and sachets.]

—DrCurry, Mar 09 2003

"Chicken Tonight" http://www.unilever...chickentonight.html
Comes in a "Creamy Curry" variation. A "brand leader of the UK wet cooking sauce market," it says. Not this, huh? [waugsqueke, Oct 04 2004, last modified Oct 21 2004]

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       FAB!!
—skinboy, Mar 09 2003
   

       Squeeze bottles, you mean? What color would it be? Mustard already = yellow, ketchup = red and pickle relish = green.   

       These colors denote the contents. You'd better figure out what color you want to intuitively represent chicken curry sauce.
—snarfyguy, Mar 09 2003
   

       In Britain you can buy it in tins. Is a tin too much?
—pottedstu, Mar 09 2003
   

       snarfy: I favor snazzy labeling. But orange is good.
pottedstu: can you squeeze them?
—DrCurry, Mar 09 2003
   

       Instead, you should find out a way to import/export Curry to México. We have our spicy foods, but nothing like curry. (I'd be thankful for ever).
—Pericles, Mar 09 2003
   

       I despise curries, for that matter almost all sauce based foods - but thats because I am a freak. I can recognise this fact and thus say this is a decent idea, but not just for chicken curry sauce. There is lee-way here for all manner of sauces that could benefit from better packaging , helping to enhance food for many, and keeping me at bay.
—Jinbish, Mar 10 2003
   


 

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