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Kashmiri Chicken Almond & Raisin Korma Masala Medium (250g)

$20

50 in stock

This North Indian sweet korma, originating from Kashmir, is traditionally cooked with chicken, fresh cream, fruit and nuts.

This korma can be cooked also with lamb or pork fillet and your choice of fruit and nuts i.e. almonds and raisins, dried apricots, cashews, dried pears, etc.

This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.

Stock

50 in stock

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Description

Nutrition Information

Servings per package:

50

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

71 kJ
1410 kJ

Protein

0.6 g
11.6 g

Fat, total

0.7 g
14.2 g

-saturated

0 g
0.9 g

Carbohydrate

1.5 g
29.2 g

-sugars

0.3 g
6.1 g

Sodium

4 mg
79 mg

Ingredients

Coriander Seed, Green Cardamom Seed, Black Pepper, Cloves, Chilli Powder, Turmeric

Recipe

Ingredients:

  • 3½ tbsp butter/ghee (50 g)
  • 1 medium onion, finely chopped
  • 2½ tsp ginger, finely chopped (2½ tsp ginger paste)
  • 1½ tbsp Kashmiri Chicken Almond & Raisin Curry Masala
  • 1 kg (2.2 lb) Chicken, diced
  • 300 ml cream
  • 50 g slivered almonds (or any nut)
  • 50 g raisins (or any dried fruit)
  • 1 tsp salt or to taste

Method:

Melt the butter and add the onion and ginger. Sauté until the onion is soft. Lower heat, add the Kashmiri Chicken, Almond, & Raisin Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the chicken and seal well.

Transfer to a casserole dish, add the cream, almonds and raisins and cook with the lid on at 180 deg C in the oven until the chicken is tender and the sauce has thickened. Skim off excess fat. Serve with Saffron Rice, Naan Bread, steamed rice or chapattis.

N.B. This curry does not have to be cooked in the oven and can be cooked on the stove if preferred.

Additional information

Weight0.6 kg
Dimensions10.5 × 9 × 14 cm
Heat

Size

250g, 8.8oz

Barcode

"0799632177975"

Australian % Ingredients

53

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