Master Indian Spice Spice Kit Korma Curry 21.8g
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Spice Kit
Korma Curry
- Non-GMO
- Gluten Free
This modern restaurant version of the extremely rich chicken korma is a nutty and sweet combination of almonds, coconut milk and delicious Indian spices. Free Shipping Within Canada.
Nutrition Facts Per 1/8 package (5.5g) |
Calories 15 | % Daily Value* |
Fat/Lipides 0.5 g | 1% |
Saturated/saturés 0.1 g + Trans/trans 0 g | 1% |
Carbohydrate / Glucides 3g |
Fibre/Fibres 1 g | 4% |
Sugars / Sucres 0 g | 0% |
Protein / Protéines 1 g |
Cholesterol/Cholestérol 0 mg |
Sodium 250 mg | 11% |
Potassium 75 mg | 2% |
Calcium 20 mg | 2% |
Iron/Fer 1.25mg | 7% |
Ingredients
Garam masala (Coriander, Cinnamon, Cumin, Ginger, Cloves, Cardamom, Black Pepper), Chili, Black pepper, Turmeric, Salt, Coriander, Cumin, Paprika, Dry Garlic, Ginger.
Preparation
1. Cut the chicken (500 grams) into bite-sized pieces and marinate with oil (1tsp) and SPICE PACK 1 for 10 minutes to 2 hours in a refrigerator.
2. In a blender, blend the onion (1 medium) or finely mince with a knife.
3. Dice the tomato (1 medium) very fine.
Cooking the dish
1. Heat oil (1 tbsp) in a deep pan over medium high heat and fry the minced/blended
onions for 2 minutes.
2. Now add warm water (125 mL or 1/2 cup), SPICE PACK 2 and stir for 1 minute.
3. Add diced tomatoes, ground almonds (1/2 cup), sugar (2 tsp) and SPICE PACK 3. Mix well.
Note: Add more sugar if you enjoy your korma sweeter.
4. Once the gravy starts to bubble, add coconut milk (400mL), turn down the heat and simmer for 20 minutes covered. Stir occasionally.
NOTE: Start step 5 after 15 minutes.
5. Heat oil (2 tbsp) in a different pan over medium heat and fry the marinated chicken for 3 to 5 minutes, searing all the sides.
6. Add the chicken into the gravy and simmer for 10 minutes until the chicken is cooked.
7. Adjust the Heat Level to your liking by adding HOT CHILI PACK. Korma chicken curry is best served mild or medium. Be Careful, this spice is HOT!!!