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Korma Curry - Mild
Kormas are a range of Persian/Mughlai influenced curry dishes of Northern India. Spice & Co. Korma has a mild heat - extra chilli can be added to taste. For Lamb/Chicken Korma sauté 1 diced onion, add 3 tbsp Korma mix for each 500 gms of meat. Brown the meat with the onions/spices. Add 2 tbsp ground cashews or almonds, 1 pinch saffron, 180 ml water, 150 ml natural yoghurt. Slow simmer in a pot until tender. Add a dash of cream to finish (optional), handful fresh or dried curry leaves or fresh coriander leaves. If desired replace the chicken with a vegetable such as cauliflower.
Korma spice mix can also be used moistened with oil and used as a wet spice rub on Chicken, Lamb, Steaks, Fish and Prawns etc for a great BBQ or grill dish.
Coriander, Onion, Cumin, Turmeric, Garam Masala, Garlic, Fenugreek, Ginger, Cinnamon, Paprika, Peppér, Chilli, Cardamom, Cloves, Mustard Powder, Sea Salt.
Serving per package: 9.00
Serving Size: 5.00 9
Average Quantity per Serving | Average Quantity per100 g | |
Energy | 73.6 kJ | 1470 kJ |
Protein | 0.6 g | 12 g |
Fat, total | 0.7 g | 14 g |
-saturated | 0.1 g | 1.1 g |
Carbohydrate | 1.6 9 | 31.9 g |
-sugars | 0.5 g | 10.4 g |
Sodium | 61 mf | 1220 m9 |
- Gluten Free
- Suger Free
- Nothing Artificial
- No Additives