Chicken Korma (1374)
A mild and creamy curry made with British chicken thigh, coconut and spices (225g).
Korma is a cherished South Asian dish with Mughlai origins. The word ‘korma‘ (or qorma) means ‘to braise’, or pan-sear. In the Pakistani and North Indian way of preparation, chicken is sautéed in ghee or oil and whole spices before a blend of yogurt and fried onions is added to produce a rich curry. This version is a mild and creamy curry made with British chicken thigh chunks, coconut and Indian spices. Our serving suggestion Forget the rice and try serving with a naan bread to mop up all that lovely sauce. If you’re entertaining, Chicken Korma is a real crowd-pleaser. Finish off with roughly chopped fresh coriander and some blanched almonds. Our drinks pairing Chardonnay. Yes, Chardonnay! Good with mild, creamy or buttery curries, especially with chicken.
Chicken Thigh (36%), Onion, Coconut Milk (13%), Creamed Coconut (10%), Water, Tomato Puree, Sugar, Cornflour, Rapeseed Oil, Garlic, Ginger, Lemon Juice, Salt, Garam Masala (Ground Coriander, Ground Cumin, Star Anise, Ground Cassia, Ground Black Pepper, Ground Ginger, Cardamom, Ground Pimento, Ground Bay Leaf, Ground Nutmeg, Ground Black Cardamom, Ground Clove), Ground Turmeric, Ground Cumin, Ground Coriander, Smoked Paprika, Ground Cardamom, Ground Cayenne
Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (225g)||Per 100g|
|Fat||35.00g (of which saturates 25.00g)||16.00g (of which saturates 11.00g)|
|Carbohydrate||18.0g (of which sugars 12.0g)||8.1g (of which sugars 5.4g)|
For best results please microwave.
Remove sleeve, pierce film several times and place in microwave.
The following is a guide only.
850W microwaves: Full power for 1 minute 30 seconds.
1000W microwaves: Full power for 1 minute 20 seconds.
After heating allow to stand for 1 minute, then carefully peel back the film, then stir and serve. (CAUTION: hot steam may escape)
DO NOT REHEAT.
Empty contents into a saucepan,
Warm on a low heat, stirring occasionally until piping hot.
Make sure food is hot throughout and serve.