AHG Paste Korma curry 50 g

Paste for the preparation of traditional Indian cream sauce Korma kari.

Ingredients: soybean oil, coriander, garlic ginger, salt, onion, tomato paste, chilli, turmeric, black pepper, star anise, caraway, herbs and spices, tamarind.

Allergens- soy

Preparation: Indian Korma Curry Spice Paste

. 1 packet Indian korma curry Spice Paste
. 1 large onion, finely chopped
. 1 tbsp vegetable oil
. 450 g (1 lb) deboned chicken meat, cut into bite-sized pieces
. 1 cup (220 ml) water
. 2 tbsp cream, coconut cream or yoghurt
. 2 tbsp almond flakes, crushed cashew nuts or fresh coriander as garnish (optional)
Step 1 Heat oil in non-stick saucepan on medium heat. Add onion and Spice paste; stir-fry for 2 minutes.
Step 2 Add meat; stir-fry for 3 minutes. Stir in water. Bring to boil.
Step 3 Reduce heat, simmer for 15 minutes or until cooked. Stir occasionally. Remoce from heat and stir in cream or yoghurt. Garnish.

Nutritional values in 100g

Energy (kJ) - 1134 kJ

Energy (kcal) - 271 kcal

Fats - 22 g of which saturates 3.3 g

Carbohydrates - 11 g of that sugar 5.2 g

Protein - 3.4 g

Salt - 10 g

Fiber - 7.3 g