Patak's korma paste165g

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Patak's korma paste
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Chilli rating - mild - 1. For curry, marinade and ingredient. No artificial colours or flavours. Suitable for vegetarians. An authentic Korma curry paste with coconut&coriander. For more recipe ideas visit:

    Water, Ground Spices (12%) ^Coriander (4%), Turmeric, Spices, Paprika, Cumin, Fenugreek], Rapeseed Oil (11%), Sugar, Concentrated Tomato Pur�e (5%), Salt, Ginger Pur�e, Garlic Pur�e, Dried Onion, Desiccated Coconut (3%), Maize Flour, Acid (Acetic Acid), MUSTARD Powder, Dried Coriander Leaf
    For allergens, see ingredients in BOLD

    Typical values
    Energy959kJ / 231kcalper 100g
    Protein3.0gper 100g
    Carbohydrate11.2gper 100g
    Of which Sugars8.8gper 100g
    Fat17.0gper 100g
    Of which Saturates6.1gper 100g
    Fibre6.3gper 100g
    Sodium1.25gper 100g
    Salt3.13gper 100g

    Preparation and Usage

    To Make Chicken Korma (Serves 2)1. Heat 1 tbsp oil in a medium saucepan.2. Add 1 medium diced onion; fry until the onions are soft.3. Add 1/2 jar of Patak's Korma Paste, 100ml of water, 1/2 tsp each of finely chopped ginger and garlic (optional). Cook until reduced and thickened, stirring occasionally.4. Add 250g diced chicken breast, fry until sealed.5. Add 100ml water, bring to the boil, cover, cook for 5 minutes.6. Add 100ml double cream, 1 tsp of sugar; simmer for 4 minutes.Garnish with fresh chopped coriander or toasted coconut flakes/chips.To Marinade: Use paste on its own or blended 50:50 with natural yogurt. Marinate meat then bake, grill or BBQ.This product must be cookedStir well before use.

    Origin Information

    • United Kingdom
    • Made in the UK


    • Suitable for Vegetarians

    Allergy advice

    • Free From Gluten
    • May Contain Nuts
    • May Contain Peanuts
    • May also contain Peanuts and Nuts


    • Free From Artificial Colours
    • Free From Artificial Flavours
    • Free From Artificial Preservatives


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