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| Korma Curry SauceShop | Curry Sauce | Korma Curry Sauce | Korma Curry Sauce MildSuitable for Gluten Free Diets
Suitable for Vegetarians
Suitable for Home Freezing
This creamy smooth curry sports a lovely rounded flavour and is an ideal choice for curry beginners
Ingredients: Water, Onions, Rapeseed Oil, Coconut Cream (8%), Tomatoes, Natural Yogurt (5%), Sugar, Skimmed Milk Powder, Desiccated Coconut (2%), Curry Powder (Coriander, Turmeric, Cumin, Garlic, Fenugreek, Chick Pea Flour, Chillies, Salt, Ginger, Cloves, Fennel), Salt, Garlic Purée, Ginger Purée, Ground Coriander, Ground Cumin, Lactic Acid, Modified Maize Starch, Ground Fennel, Ground Cardamom, Cinnamon, Turmeric.
Allergens: Milk
Nutritional Data: (Typical Values per 100g)
Energy: 848kj (204kcal)
Protein: 3.0g
Carbohydrate: 10.3g of which sugars 8.7g
Fat: 16.8g of which saturates 4.5g
Fibre: 2.2g
Sodium: 0.5g
| The Gourmet House Recommended RecipeKorma curry
Rich with almonds, creamy with coconut, a dish fit for a King or Queen
Cook with: Chicken or Meat
Ingredients: 150gr Curry Sauce Co. Korma Sauce 160gr cubed chicken breast per person cubed or 160gr pre-cooked lamb per person akhini stock as necessary
Garnish: 5 whole roasted almonds dessertspoon chopped fresh coriander leaves 2 tablespoon single cream
Method: Stir-fry cubed chicken breast on a low heat for 1-2 minutes, add Korma sauce. Simmer until chicken is tender. Add akhini stock as necessary to maintain consistency.
Notes: Tarka ¼ tsp fenugreek seeds crushed with pestle and motar or spice grinder ¼ tsp cumin seeds crushed as above 1 tablespoon chopped onion Stir-fry onion till brown, add spices, stir-fry 1 minute and add tarka to lamb korma. Stir in.
Turn into a balti dish and garnish with a drizzle of cream, whole roasted almonds and fresh chopped coriander leaves.
Alternatives For lamb korma substitute pre-cooked lamb for chicken and cook as above but garnish with Tarka.
Serves 1 person |
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