A creamy dish with its roots in the Mughal Empire. Its unique flavours owe as much to the careful preparation method as the traditional ingredients. Korma can accompany prawns chicken meat or vegetables.
Weight: 350 gram
Tomatoes, Pineapple, Double Cream (Contains Milk), Condensed Milk (Milk, Sugar), Rapeseed Oil, Garlic Puree, Concentrated Lemon Juice, Salt, Emulsifier: Soya Lecithin, Mustard Seeds, Spices. (For allergens see ingredients in bold)
|Energy||931 kJ / 222kcal|
|of which saturates||6.8g|
|of which sugars||12.9g|
Store in a cool, dry place away from direct heat and light. Once opened refrigerate and consume within 4 weeks.
Heat oil in a large heavy-based saucepan and add 500g of diced chicken, lamb, or beef and cook quickly until browned. Stir in this ready made sauce and bring to a simmer for 10 minutes. To garnish sprinkle with toasted flaked almonds or fresh chopped coriander. Serve with Naan bread and steamed basmati rice. This sauce is also great with prawns.
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