Mughlai Korma Sauce Pouch 375g
A Mughlai sauce made with exotic herbs and spices
Kohinoor
A true Mughlai sauce made famous by royal chefs from the erstwhile north-west frontiers of un-divided India. Made from paste of cashew nuts, onions and fresh cream with exotic herbs and spices
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£1.49
Orders from United Kingdom only
Cooking Instructions
Take 500g of chicken breasts - cubed. Heat 1tbsp of oil in a saucepan and fry 50g of finely chopped onions until light brown. Add chicken and fry for 4-5 minutes. Pour over the contents of the pouch and stir throughly. Cover and simmer for 20 minutes or until the chicken is tender, stirring occasionally. Water may be added during cooking if a thinner consistency in the gravy is desired.
Recipes
Replace chicken with 400g of braising beef for another delightful recipe.
Ingredients
| Ingredients |
| Onion |
| Water |
| Fresh Cream |
| Curd |
| Cashew Nut |
| Vegetable Oil (Refined Sunflower Oil) |
| Tomatoes |
| Ginger |
| Garlic |
| Salt |
| Coriander Powder |
| Red Chilli Powder |
| Cardomom |
| Clove |
| Cinnamon |
| Nutmeg |
| Mace |
| Fennel |
| Bay Leaf |
| Cumin |
| Black pepper |
| Saffron |
Nutritional Information
| Per 100g | |
| Energy | 147kcal |
| Protein | 2g |
| Carbohydrate | 10g |
| of which sugars | 6g |
| Fat | 11g |
| of which saturates | 4g |
| Fibre | 5g |
| Sodium | 800mg |