Description
Nutrition Information
Servings per package:
50
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
78 kJ
1550 kJ
Protein
0.7 g
13.7 g
Fat, total
0.8 g
15.7 g
-saturated
0.1 g
1 g
Carbohydrate
1.9 g
38.5 g
-sugars
0.4 g
8.2 g
Sodium
4 mg
80 mg
Ingredients
Cumin Seed, Fennel Seed, Cinnamon, Paprika, Turmeric, Black Pepper, Bay Leaves, Cloves, Green Cardamom Seed
Recipe
Ingredients:
- 50g ghee/butter
- 200g onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 6 finely chopped green chillies/capsicum
- 2 tbsp Parsee Chicken & Cashew Nut Korma Masala
- 1 kg Chicken fillets cut into small pieces
- 1 cup water
- 1 cup coconut cream or Greek style yoghurt
- 50g crushed cashew nuts
- Salt to taste
Method:
- Heat the ghee in a large pan until hot.
- Add the onion, ginger, garlic and green chillies, sauté.
- Lower the heat, add the Parsee Chicken & Cashew Nut Korma Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add the water to the pan stirring well and bring to the boil.
- Add the coconut cream or Greek yoghurt, cashew nuts and salt.
- 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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