Description
Nutrition Information
Servings per package:
7
Serving size:
40
g
Average Qty
per Serving
Average Qty per 100g
Energy
456 kJ
1140 kJ
Protein
1 g
2.5 g
Fat, total
8.9 g
22.3 g
-saturated
0.6 g
1.6 g
Carbohydrate
4.3 g
10.8 g
-sugars
2 g
5.1 g
Sodium
262 mg
654 mg
Ingredients
Water, Canola Oil, Vinegar, Cumin Seed, Onion Powder, Fennel Seed, Cinnamon, Ginger Powder, Paprika, Garlic Powder, Sea Salt, Turmeric, Black Pepper, Bay Leaves, Cloves, Green Cardamom Seed
Recipe
Ingredients:
- 2 tbsp Parsee Chicken Korma Paste
- 500 grams Chicken thigh fillets cut small
- 1/2 cup coconut cream
- 200 grams tomatoes
Method:
- Add the Parsee Chicken Korma Paste to a pan, add the meat and seal on high heat, stir well.
- Add the coconut cream, tomatoes and enough water to make gravy to cook.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
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