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]

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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