From the princely state of Oudh in north eastern India, the Korma was created for dining at the royal court of the Nawabs of Lucknow. Recreated by the Khansamas (cooks) of households throughout India, this dish blends together the fragrant spices of coriander, cumin, cloves, cardamom and cinnamon with the sumptuousness of yoghurt, coconut, almond and a distinctive flavour of crushed cashew nuts.
A great simmer sauce with lamb, beef or chicken. Also ideal when used with mixed vegetables.
INGREDIENTS:
Water, Onion, Sunflower Oil, Herbs & Spices, Coconut, Yoghurt Powder (Non-Fat Milk Solids, Cultures), Garlic, Ginger, Cashews, Salt, Tomato Paste, Brown Sugar, Almonds, Distilled Vinegar, Turmeric, Lactic Acid, Citric Acid, Vegetable Gums (Guar, Xanthan), Corn Starch.
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 627kj
Protein 2.5g
Fat, total 12g
- saturated 3.5g
Carbohydrate 7.3g
- sugars 3.8g
Sodium 676mg
Gluten 0g
What you’ll need:
1kg (2lb) Diced Chicken, Lamb, Beef, Seafood or Vegetables.
Suggested Cooking Instructions:
1. Heat two teaspoons of oil in medium pan.
2. Add your choice of 1kg (2lb) of Diced Chicken, Lamb, Beef, Seafood or Vegetables.
3. Cook on high for two minutes until chicken/meat/seafood has sealed.
4. Pour simmer sauce into pan. Stir contents, cover pan with lid and reduce heat to SIMMER.
5. Cook on SIMMER until tender and serve.
Chef’s Suggestions:
To make a great meal even better, stir in 6 tablespoons of natural yoghurt before serving.
