Parsee Chicken & Fried Potato Korma Masala Medium (170g)
AUD $16
This is such a delicious curry that’s heart warming and stomach filling.
This 170g jar will cook with approximately 8-12kg of meat, vegetables or seafood.
When you see “Parsee curry blend,” it means the spice mix is crafted to taste like Parsi-style curries—bright, gently spiced, and a little sweet-sour—great with chicken, potatoes, eggplant, fish, or lentils.
TIP: You can swap out fresh potatoes for frozen wedges, they break down perfectly while the curry is simmering.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 82kJ | 1630kJ |
| Protein | 0.9g | 17g |
| Fat, total | 1g | 20.3g |
| — saturated | 0.1g | 1.5g |
| Carbohydrate | 1.5g | 30.6g |
| — sugars | 0.5g | 9.7g |
| Sodium | 7mg | 145mg |
Coriander Seed, Cumin Seed, Black Mustard Seed, Fenugreek Seed, Chilli Powder, Turmeric, Black Pepper, Star Anise, Bay Leaves, Nutmeg, Cinnamon, Cloves, Green Cardamom Seed
Ingredients
- 4 tbsp butter/ghee
- 3 medium onions, finely chopped
- 1 tsp minced garlic
- 1 tsp minced ginger
- 3½ tbsp Parsee Chicken and Fried Potato Korma Masala
- 1.25 kg Chicken, diced
- 200g finely chopped ripe tomatoes
- 1.5 cups Greek style yoghurt or sour cream
- 15 new potatoes, fried (or frozen wedges from the supermarket)
- Salt to taste
Method
Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Parsee Chicken and Fried Potato Korma 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. Add tomatoes and stir, frying until tomatoes become soft. Add Greek yoghurt/sour cream and stir well.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Salt to taste. Add fried potatoes and cook until done.
This curry can also be cooked with lamb and roasted vegetables.
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