Korma Sauce – Ready to use

Onions, Water, Single Cream (MILK), Coconut Powder, Sugar, Coconut Milk, Vegetable Oil, Vegetable Ghee, Plum Tomato, Tomato Paste, Garlic, Ginger, Mixed Spices, Salt

For allergens see ingredients in BOLD.

Prepared in a kitchen that handles nuts, sesame and mustard.

Simply heat the sauce with your choice of pre-cooked meat, fish, paneer or vegetables

All appliances vary. These are guidelines only. Check food is piping hot before serving.

TIP: Cook the sauce uncovered or partially covered to allow steam to escape and sauce to thicken. Cook for a little longer to thicken the sauce to your desired consistency and achieve a deeper flavour.

Chicken Korma using PRE-COOKED chicken

1. Add the sauce and pre-cooked chicken and simmer gently for 5-10 minutes or until chicken is piping hot throughout. Serve with rice.

Take a look at our pre-cooked chicken recipe or try using shop bought chicken tikka pieces.

Chicken Korma using FRESH chicken

1. Dice 2 chicken breasts (300g) and gently fry in a little oil for 3 minutes (optionally add ½ teaspoon garlic and ginger paste and ½ teaspoon mix powder to improve flavour of the chicken).
2. Add the sauce and simmer gently for 10-15 minutes or until chicken is cooked through. Serve with rice.

Store in a cool, dark, dry place. See pouch for best before date. Once opened refrigerate & use within 3 days. Do not use if pouch is bloated or leaking.

Suitable for home freezing