If you plan to spend a week, a month, or a year on a culinary journey that takes you through India, then Punjab is an absolute must. The imposing history of the region inhabits the essence of its diverse cuisine. On the streets, you will find an endless assortment of vegetarian and non-vegetarian delights.
From this region comes the distinctive Mughlai style of korma, with a creamy base of mild spices and ground cashew, heightened only by aromatic spices. This mild curry base has to be the most popular with both the curry expert and novice alike.
Suggested Use
You will need: 600g diced chicken, 2 cups basmati rice, 2 tbsp vegetable oil
In the pack: Punjabi korma sauce, garlic & ginger paste, korma spice pack.
Optional: 2 tbsp natural yogurt.
Coat: mix garlic & ginger paste through diced chicken pieces.
Sear: flash fry spices from the pack in a hot and well-oiled medium-size saucepan for 5 seconds. Add chicken and cook for 2 minutes or until sealed on all sides.
Simmer: add korma sauce to the pan, stir contents, reduce heat to low, cover the pan with a lid and simmer until meat is fully cooked (approx. 20 minutes). Serve immediately on a bed of basmati rice.
Warnings
Allergens: contains milk & tree nuts. May contain gluten.
Ingredients
Water, Onion, Ginger, Garlic, Spices, Vinegar, Cashew Meal (3%), Desiccated Coconut, Sunflower Oil, Salt, Natural Flavour, Tomatoes, Sugar, Cream Powder (Milk), Corn Starch, Almond Meal, Food Acid (Citric), Vegetable Gum (Xanthan).
