Chicken korma is a classic dish that epitomizes the richness and depth of Mughlai cuisine. This curry features tender chicken pieces simmered in a sauce made from yogurt, onion, garlic and a medley of fragrant spices, resulting in a rich, aromatic curry that is mildly spicy. Chicken Korma is best enjoyed with Naan, Roti, or Rice.
Chicken Korma:
Chicken
Onion
Yogurt
Garlic
Ginger
Korma Masala
Lemon Juice
Garam Masala
Spices
Rice
DETAILED INGREDIENTS
Korma: Chicken, Onion, Water, Canola oil, Yogurt (pasteurized cow’s milk, cream, milk protein concentrate, bacterial culture), Garlic puree (water, dehydrated garlic, canola oil and citric acid), Ginger puree (ginger, canola oil and citric acid), Korma Masala (red chilli, salt, coriander, paprika, cinnamon, fennel, turmeric, cumin, muskmelon, bay leaf, black pepper, green cardamom, cloves, garlic, ginger, maltodextrin, hydrolyzed soy protein, sugar, canola oil, natural and artificial food flavour, silicon dioxide), Lemon juice (water, concentrated lemon juice, sulphite, lemon oil), Corn starch, Garam Masala (black pepper, brown cardamom, green cardamom, clove, cinnamon, bay leaf, cumin, saffron), Salt, Spices.
Rice: Water, Rice, Canola oil, Salt, Buffered vinegar (buffered vinegar, E267 (sodium-based)), wheat starch (cultured wheat starch, wheat flour).
Allergens: Milk, Soy, Sulphite, Wheat
May contain: Traces of Sesame, Mustard, and Tree nuts.
These are guidelines only. Product is cooked when internal temperature of 165°F (74°C) is reached.
MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through.
OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution as product will be hot.