Parsee Korma Masala Mild (170g)
AUD $16
Mild and delicious, this chicken korma featuring cashew nuts, can be cooked with yoghurt or coconut cream.
Great also with lamb or beef, with vegetables and potatoes as well.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 78kJ | 1550kJ |
| Protein | 0.7g | 13.7g |
| Fat, total | 0.8g | 15.7g |
| — saturated | 0.1g | 1g |
| Carbohydrate | 1.9g | 38.5g |
| — sugars | 0.4g | 8.2g |
| Sodium | 4mg | 80mg |
Cumin Seed, Fennel Seed, Cinnamon, Paprika, Turmeric, Black Pepper, Bay Leaves, Cloves, Green Cardamom Seed
Ingredients
- 3½ tbsp butter/ghee (50 g)
- 2 medium onions, finely chopped
- 1 clove of garlic, finely chopped (1 tsp minced garlic)
- 1 tsp ginger, finely chopped (1 tsp minced ginger)
- 6 finely chopped green chillies/capsicum
- 2 tbsp Parsee Chicken & Cashew Korma Masala
- 1 kg (2.2 lb) Chicken, diced
- 1 cup water
- 1 cup coconut cream or Greek style yoghurt
- 50g crushed cashew nuts
- 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 & Cashew 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 the water to the pan stirring well and bring to the boil. Add the coconut cream/yoghurt, cashew nuts and salt.
Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
Reviews
You may also like
On Sale: Save $16 Mudgeeraba Spices
Sumatra Lamb Curry Masala Medium (1kg)
On Sale: Save $16 Mudgeeraba Spices
There are no reviews yet.