This is a mild dish made to an authentic style that originates from Northern India. The smooth and creamy sauce is ideal for use with chicken or vegetables.
Onions, Water, Rapeseed Oil, Coconut Flour (SULPHITES),
Potatoes, Spices (MUSTARD), MILK Powder, Sugar,
Salt, Evaporated MILK, Garlic, Ginger, Carrots, Malt Vinegar
(BARLEY), Creamed Coconut (SULPHITES),
Mango Slices, Acetic & Lactic Acid.
CHICKEN KORMA RECIPE
Heat 2 tbsp oil in a large pan add 700g of diced chicken & stir fry
until golden brown. Pour over the pot of sauce & simmer until tender,
stir occasionally. Serve with rice or naan bread. Equally delicious
with prawns, lamb, or just vegetables.
NUTRITIONAL VALUES Per 100g. Energy 568kJ/137kcal.
Fat 9.3g of which Saturates 2.5g Mono-unsaturates 4.5g
Polyunsaturates 1.9g. Carbohydrate 10.5g of which
Sugars 10.0g. Fibre 1.2g. Protein 2.1g. Salt 0.90g.
STORAGE: To retain freshness & flavour, keep
refrigerated and consume within
4 days of opening.
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