Korma Curry Sauce originates from the 1700’s, when Persia’s Mughal Empire controlled much of India. Our traditional recipe includes cashew nuts and spices for rich flavor. Use it for chicken, lamb, beef, vegetables and tofu.
Makes 5 Servings
1 packet Sukhi's Korma Curry Sauce
1¼ lbs. skinless chicken, meat or seafood
¼ cup whipping cream
¾ cup water
To make a vegetarian curry, substitute chicken with 1¼ lbs. of mixed veggies (peas, corn, cauliflower, potatoes, etc.).
In saucepan, add chicken, Sukhi's Korma Curry Sauce, and water. Mix ingredients together well, and simmer on medium high heat. When chicken is cooked, stir in cream. Bring to boil. Serve with Sukhi's Naan or over rice with Sukhi's Chutney.
ONIONS (EXPELLER PRESSED CANOLA OIL), CASHEWS, EXPELLER PRESSED CANOLA OIL, GINGER, GARLIC, ONION POWDER, CURRY PASTE (GARLIC, ONIONS, SALT, SPICES),VINEGAR, POPPY SEEDS, SPICES, GRAM FLOUR, LENTIL FLOUR, EVAPORATED CANE JUICE, FRUITRIM (FRUIT JUICE, NATURAL GRAIN DEXTRIN), CAYENNE PEPPER, GARLIC POWDER, BLACK PEPPER, CITRIC ACID, BAY LEAF, GLUCONO DELTA LACTONE (NATURAL ACIDIFIER), CINNAMON.
CONTAINS: TREE NUTS
This product is produced in a facility with Soy, Tree Nuts, and Wheat.
This product is lab tested to be Gluten Free. Extreme care is taken to ensure that no cross contamination occurs during production and packaging.