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Product details & Ingredients
Product Description
Korma Curry Kit with Spices, Patak’s Spice Paste and a Coconut Creamy Sauce.Recipe inspiration: www.pataks.co.uk
This korma is inspired by the region of Kerala in Southern India, a region famous for its aromatic, coconut-based curries. The spices in this dish are typical of the curries in Kerala: Fennel, Cinnamon, Cloves, Green Cardamom
Since 1958, Patak’s have shared their expert family recipes so that everyone can enjoy deliciously authentic and easy-to-make Indian dishes at home. If you’ve enjoyed our Keralan Style Korma Curry Kit, why not try the rest of the range? Old Delhi Style Butter Chicken, Punjabi Style Tikka Masala, South Indian Style Madras
Delicate & Velvety. Chilli rating – Mild – 1. Just Add Chicken or Veg. No Artificial Flavours, Colours, Preservatives. Suitable for Vegetarians
Pack size: 270G
Ingredients
Water, Coconut Cream (5%), Ground Spices (4.5%) (Coriander, Spices, Turmeric, Cumin, Fennel, Cinnamon, Cardamom, Clove), Rapeseed Oil, Desiccated Coconut (3%), Single Cream (Milk) (3%), Modified Maize Starch, Sugar, Dried Onion, Spirit Vinegar, Garlic Purée, Ginger Purée, Salt, Concentrated Tomato Paste, Maize Flour, Rice Flour, Acidity Regulator (Lactic Acid), Garlic Powder, Onion Powder, Dried Coriander Leaf, Turmeric Extract, Whey Protein Concentrate (Milk)
Allergy Information
May also contain Peanuts, Nuts, Mustard and Sulphur Dioxide. For allergens, see ingredients in bold.
Number of uses
2-3 Servings
Net Contents
270g ℮
Preparation and Usage
Shopping List. 250-300g chicken breast or 300g sweet potato and pepper. Easy Keralan Style Korma for 2-31 Prepare the chicken or veg by cutting into 1 inch pieces and coating with the ground spice mix. Heat 1tbsp oil in a frying pan, add the chicken/veg and fry until sealed. 2 Add the spice paste and 50ml water. Cook for 3 minutes to release the flavour. 3 Stir in the sauce and simmer for 15 mins or until the chicken/veg is cooked through. Serve with fluffy rice and Patak’s Plain Naan. Enjoy with a teaspoon of Mango Chutney. Chef’s Tips: To personalise your Keralan Style Korma, our chef recommends:– Add 50ml double cream for an extra creamy curry– For a vegetarian option, make the dish with paneer and peppers– For a seafood version, cook with 300g prawns instead of chicken, and adjust the cooking time as necessary
Additives
Free From Artificial Colours. Free From Artificial Flavours. Free From Artificial Preservatives
Nutritional Information
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 506kJ/122kcal | 683kJ/164kcal |
| Fat | 8.1g | 11g |
| of which saturates | 3.5g | 4.7g |
| Carbohydrate | 9.1g | 12g |
| of which sugars | 4.0g | 5.4g |
| Fibre | 1.6g | 2.2g |
| Protein | 1.7g | 2.2g |
| Salt | 1.3g | 1.7g |
| Serving Size 135g | – | – |
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