Half a jar portion equals 1 of your 5 a day. Chilli rating - hot - 3. Suitable for vegetarians. Madras sauce. ""I enjoy the spicy fusion of tomatoes, onions, Kashmiri chillies, coriander and shredded curry leaves in this aromatic, hot curry sauce."". ""I've been making sauces for over 20 years. Creating a great curry is all about the detail;...like theshredded curry leaves which give this sauce its texture and aromatic flavour."". If you have any recipe ideas or suggestions let me know at www.loygrossmansauces.co.uk
Diced Tomatoes (44%), Water, Onions (11%), Curry Paste (Sunflower Oil, Water, Salt, Sugar, Tomato Flakes, Paprika, Apple Powder, Onion Powder, Garlic Powder, Turmeric, Coridaner, Cumin, Amchoor Powder, Cinnamon, Ginger, Ground Chilli), Sunflower Oil, Coriander, Ground Almonds, Spices and Herbs (Kashmiri Chilli Powder, Cumin Seeds, Fenugreek Seeds, Mustard Seeds, Ground Black Pepper, Ground Green Cardamom, Ground Fennel Seed, Kibbled Curry Leaves and Ground Turmeric), Garlic Puree, Ginger Puree, Salted Butter, Sugar, Concentrated Lemon Juice, Modified Maize Starch, Red Chilli
Preparation & Storage
- For a perfect curry, gently fry 300g of diced chicken for a couple of minutes. Then stir in all the sauce, bring to the boil and simmer gently.Please ensure food is fully cooked and piping hot throughout before serving.Natural separation is possible so give it a good shake before you use.
It's best to store this sauce in a cool, dry place.Once you've opened it pop it in the fridge and it will keep for 3 days.