To prepare a creamy chicken korma, simply fry diced chicken and onions with this Sainsbury's Aromatic Korma Curry Paste before adding double cream. This coconut and spice blend delivers authentic flavour with ease. Packed in the United Kingdom, it is a trusted British pantry staple.
Coconut, tomato and spice paste.
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 522kJ/125kcal | 261kJ/62kcal |
| Fat | 4.7g | 2.4g |
| - of which saturates | 1.8g | 0.9g |
| Carbohydrate | 16.1g | 8.0g |
| - of which sugars | 8.9g | 4.5g |
| Starch | 7.2g | 3.6g |
| Fibre | 5.8g | 2.9g |
| Protein | 1.6g | 0.8g |
| Salt | 0.94g | 0.47g |
This pack contains 4 servings.
Ingredients: Water, Sugar, Coconut Cream (6%) (Coconut Extract, Water), Desiccated Coconut (5%), Modified Maize Starch, Rapeseed Oil, Ginger Purée, Coriander Powder, Garlic Purée, Cumin Powder, Crushed Tomato (2%), Salt, Acidity Regulator: Lactic Acid; Cardamom Powder, Turmeric Powder, Stabiliser: Xanthan Gum.
Cooking instructions: To cook Chicken Korma on the hob. Before cooking: Heat 15ml oil in a frying pan or wok over a medium heat. During cooking: Once the oil is hot add 1 diced medium onion and pan fry for 4 minutes until soft, stirring regularly. Stir in 400g of diced chicken breast and a jar of Korma curry Paste and fry for 4 minutes. Add 300ml of double cream and stir in, and simmer for 12 minutes or until the chicken is cooked and the sauce has thickened. After cooking: Check food is piping hot. All cooking appliances vary. This is a guide only. Do not reheat once cooled. Natural oil separation may occur.
Storage: Store in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated and use within 7 days.
Country of Origin: Packed in United Kingdom.
Packaging: Recycle lid, Recycle jar, Recycle self adhesive Label.
