Korma Curry Sauce

A mild but flavourful, rich and creamy sauce of fragrant spices mixed with yoghurt and cream.
(SERVES 2)

Tasty Tips

Fry a few black mustard seeds a hot pan until the seeds start to pop. Add the Korma sauce and boiled, diced, potatoes, and heat until bubbling.

Makes a divine Chicken Korma. Add toasted, flaked almonds and chopped coriander before serving.

Mix mayonnaise, sultanas , zest of a lemon and a little mango chutney. Add cooked cold diced chicken and serve in pitta bread with chilli sauce.

£3.30

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Ingredients:
Onion, Yoghurt [Milk, Starter Culture], Cream [Milk] (13%), Coconut (8%), Lemon Juice, Tomato Paste, Sugar, Sunflower Oil, Garlic Puree, Ginger Puree, Salt, Dried Coriander, Dried Spices (1%), Garam Masala [Coriander, Cassia, Ginger, Cloves] (0.7%), Lemon Juice Concentrate.
Suitable for vegetarians.

Allergy advice: For allergens, see ingredients in bold.

Prepared in premises where mustard, egg, soya, sulphites and gluten are also used.

Nutritional Information Typical Values per 100g

Energy (kJ) 762
Energy (kcal) 181
Fat (g) 15.5
of which saturates (g) 4.1
Carbohydrate (g) 9
of which Sugars (g) 7
Protein (g) 2.1
Salt (g) 0.9

ONCE OPENED: Keep refrigerated and consume within 2 days.

320g ℮

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