Kashmiri Korma Sauce
DINE IN Kashmiri Korma Sauce is made with love and quality ingredients for you to create a special meal at home. Real food and time to enjoy it. This quick-to-use classic creamy sauce has its roots in the Mughal Empire. Its unique flavours owe as much to the careful preparation method as the traditional ingredients. Excellent with prawns chicken meat or vegetables.
Tomatoes, Pineapple Crush (Pineapple, Pineapple Juice, Acidity Regulator: Citric Acid), Double Cream (Milk), Condensed Milk (Milk, Sugar), Rapeseed Oil, Garlic Purée, Lemon Juice Concentrate, Salt, Emulsifier: Soya Lecithin, Mustard Seeds, Spices
Typical Values per 100g
|Energy||903 kJ / 215kcal|
|of which saturates||6.6g|
|of which sugars||12.6g|
Storage & Use
Store in a cool dry place away from direct heat and light. Once opened refrigerate and consume within 3 days.
How To Cook
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.