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| Korma Curry Sauce - The Curry Sauce CompanyClick image to enlarge

| Korma Curry Sauce - The Curry Sauce Company

| Korma Curry Sauce - The Curry Sauce Company

(Ref: CPS168)

Price: 3.95





Very sorry - this item is currently out of stock.
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475g

Serves 3-4 people

Heat rating: Mild

The Curry Sauce Co produces a range of delicious curry sauces so you can enjoy restaurant quality meals in the comfort of your own home, with the bare minimum of preparation.

Curry Sauce Co Korma Sauce: this creamy smooth curry sports a lovely rounded flavour and is an ideal choice for curry beginners. You can use this sauce to make delicious Korma, Biryani and Kashmiri dishes.

To make Korma:

• Stir fry 500g cubed chicken on a low heat for 1-2 minutes.

• Shake the Korma sauce well and add to the pan. Simmer until the chicken is tender, adding water or stock as necessary to maintain consistency.

• To serve, turn into a balti dish and garnish with a drizzle of single cream, 6-8 whole roasted almonds and fresh, chopped coriander leaves.

For Lamb Korma, substitute 500g pre-cooked lamb (cubed) and cook as above but garnish with Tarka and flaked almonds.

To make the Tarka, stir fry 1 tbsp chopped onion until brown, add ¼ tsp each of crushed fenugreek and crushed cumin seeds, and fry for another minute, then add to the lamb korma.

To make Biryani:

• Slice and gently fry ¼ large Spanish onion in a little oil until just turning brown.

• Shake the Korma sauce well and add 225g to the pan along with 500g cooked tandoori chicken breast and simmer until the chicken is hot right through.

• Meanwhile, cook 4 portions basmati rice.

• Remove from heat, combine the chicken and rice and turn into a balti dish.

• Serve garnished with golden sultanas, desiccated coconut, ½ tsp garam masala, roasted whole almonds and slices of fresh tomato and raw onion, accompanied by a vegetable curry.

To make a soft, mild, fruity Kashmiri curry:

• Gently stir fry 500g cubed chicken breast in a little oil until white.

• Shake the Korma sauce well, add to the pan and simmer until the chicken is tender. Add 2cm creamed coconut, pineapple chunks, lychee halves, ½ tsp brown sugar and 1 tsp double cream and simmer for a further 2 minutes.

• Turn into a balti dish and serve garnished with banana slices and flaked almonds.

For Prawn Kashmiri, heat the Korma sauce and add 500g cooked peeled prawns and the other ingredients and heat for 5 minutes until warmed through. Do not overcook as the prawns will turn rubbery. Serve and garnish as above.
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.

Gluten free and suitable for vegetarians

Contains Dairy and Nut Products (produced in an environment that uses Nuts)

Store out of direct sunlight in a cool, dry place. Once opened, refrigerate and use within 2 days. Suitable for freezing.

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    27 Haviland Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SA
    UK
Testimonial:

"Dear Spices of India, I only found your site recently and have ordered two lots from you, both arrived very quickly, I am impressed and will order more. My first attempt at Lamb Rogan Josh this weekend turned out just as good as a restaurant. How about adding a Dansak SpiceNTice? Well done and thanks."

- Tony Little