Spice paste for Indian Korma Curry. Mild flavour.
No added MSG, preservatives or artificial colorings.
Cooking directions (4 servings):
1 packet of Spice paste for Indian Korma Curry – 1 large onion, finely chopped – 1 tbsp vegetable oil – 450g deboned chicken meat, cut into bite-sized pieces – 220 ml water – 2 tbsp cream, coconut cream or yoghurt – 2 tbsp almond flakes or crushed cashew nuts as garnish (optional).
Heat oil in non-stick saucepan on meadium heat. Add onion and spice paste; stir-fry for 2 min. Add meat; stir-fry for 3 min. Stir in water. Bring to boil. Reduce heat, cover and simmer for 15 min or until cooked. Stir occasionally. Remove from heat and stir in cream / yoghurt before serving. Garnish. Serve hot.
Ingredients: SOYbean oil, coriander, garlic, ginger, salt, onion, tomato paste, chilli, turmeric, black pepper, star-anise, cumin, herbs and spices, tamarind.
Once opened, use immediately.
Nutritional value per 100g:
of which saturates 3,3g
of which sugars 5,2g