Water, Desiccated Coconut, Vegetable Oil, Tomato Puree, Sugar, Ginger, Coriander, Cumin, Salt, Acetic Acid, Tumeric, Garlic, Paprika, Maize Starch, Spices (contains Mustard), Lactic Acid, Dried Coriander Leaf, Citric Acid
Preparation & Storage
- How to make an authentic Korma.ALL YOU NEED IS CHICKEN, ONION AND CREAM.Also great with veg, lamb or fish!First chop and fry an onion in a little oil until soft. Stir in the Korma paste and cook for 3 minutes. Add 250g of diced chicken, fry until sealed. Next, add 100ml of water, simmer for 15 minutes while you put your feet up! Lastly pour in 100ml of cream and stir well. Serve up on your most exotic plate with some Patak's Naans and a selection of Patak's Chutneys and Pappadums.IT IS IMPORTANT THAT THIS P
STORE IN A COOL DRY PLACE.