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White Chicken Korma - Shan

(Ref: MCM129)

Price: £1.05

Quantity:

Product
Recipe
Ingredients
Nutrition
Other

Net: 40g

N.B. New packaging may be different to image shown and recipe may have changed.

Seasoning Mix For Chicken White Korma - tender chicken in white onion and yogurt sauce.

Recipe Suggestion - White Chicken Korma

1 kg boneless chicken, cubed
400g onion, finely diced
1 tbsp garlic paste
2 tbsps ginger paste
2 tbsps green chillies, minced
4 tbsps lemon juice
200g plain yogurt
180g ghee/oil
Shan White Chicken Korma Mix

• Mix together the green chilli paste, garlic paste, ginger paste and Shan White Chicken Korma Mix. Apply it to the chicken cubes and marinate for 30 minutes.

• Heat the oil/ghee and fry the onions for 5 minutes. Remove the onions from the oil, drain and grind with the yogurt. Keep aside.

• In the hot oil, stir fry the chicken cubes for 5 minutes. Add the onion/yogurt mixture and cook for 15 minutes until the oil separates. Add lemon juice and remove from heat.

Serve hot with naans/plain rice, garnished with blanched and peeled almonds.

Ingredients: Salt, Coriander, Red Chilli, Garlic, Ginger, Black Pepper, White Pepper, Turmeric, Cumin, Citric Acid, Dried Onion, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Anticaking Agent (Silicon Dioxide).

If there are any allergens in the ingredients they are marked as bold.

•  May contain: traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts

•  Halal

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial preservatives

	Per 100g (/per 100ml)
Energy	837kJ / 200kcal
Carbohydrates	40g
of which:
• Sugars	0g
Fibre	10g
Protein	10g
Salt	18.8g

Produce of Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Shan Foods (PVT) Ltd
    29 Sector 23
    Korangi Industrial Area
    Karachi
    Pakistan
    74900

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Testimonial:

"Dear Spices of India, I would just like to thank all of your staff for the excellent service regarding my orders and wish you all a Happy Christmas and a great New Year. Thank you all. Kind regards,"

- Mr. Ken Sweeney

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