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Details
Whole spices, marinade & simmer sauce. All natural. Korma is a mild, creamy mughlai sauce from Northern India and has been said that the sauce was created in a royal kitchen in the mid 1500's. BPA free. Vegetarian. Gluten free. No preservatives. Kosher. Recycle the sleeve. Something on your mind? Please include the code for this product in your email. Product of India.
Ingredients
Sauce: Water, Coconut Milk, Onion, Tomato, Sunflower Oil, Cashewnut, Corn Starch, Garlic, Skim Milk, Ginger, Salt, Cardamom, Spices, Chilies, Turmeric. Marinade: Onion, Tomato, Water, Garlic, Ginger, Sunflower Oil, Vinegar, Turmeric, Chili, Salt. Dry Spices: Cumin, Cardamom, Cinnamon, Red Chili.
Directions
What You'll Need: 1-1/2 cup diced (chicken, veggies, seafood or tofu) and 1 tbsp cooking oil. Cooking Instructions: 1. Add marinade to diced food. Allow to sit up to 20 minutes. Culinary Insight: The process of marinating is to flavor or tenderize - helps absorb flavor & makes food juicier. 2. Heat oil in skillet on high, add spices (1. Remove pepper for a mild sauce. 2. Add whole for a medium sauce. 3. Chop pepper before adding for a hot and spicy sauce.), cook stirring frequently for approximately 30 seconds. Culinary Insight: Tempering or blooming deepens the flavor - a standard in authentic Indian cooking! 3. Add marinated food to skillet. Cook 1-2 minutes or until fully cooked through. Culinary Insight: By cooking food in hot oil infused with tempered spices, food emerges flavorful, tender and well seared. 4. Add simmer sauce and 1/4 to 1/2 cup of water and simmer on low heat for 5-7 minutes. Culinary Insight: Simmering will result in intensifying the flavor of the sauce. Serving Tips: serve over rice or with flatbread; remove whole spices (don't eat whole!); garnish with chopped cilantro.
Warnings
Contains: milk & nuts. This product has been processed in a facility that also processes nuts, wheat, dairy and soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 7g9%
- Saturated Fat 3.5g18%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 330mg14%
- Total Carbohydrate 5g2%
- Dietary Fiber 3g11%
- Sugars 2g
- Protein 3g
Details
Whole spices, marinade & simmer sauce. All natural. Korma is a mild, creamy mughlai sauce from Northern India and has been said that the sauce was created in a royal kitchen in the mid 1500's. BPA free. Vegetarian. Gluten free. No preservatives. Kosher. Recycle the sleeve. Something on your mind? Please include the code for this product in your email. Product of India.
Ingredients
Sauce: Water, Coconut Milk, Onion, Tomato, Sunflower Oil, Cashewnut, Corn Starch, Garlic, Skim Milk, Ginger, Salt, Cardamom, Spices, Chilies, Turmeric. Marinade: Onion, Tomato, Water, Garlic, Ginger, Sunflower Oil, Vinegar, Turmeric, Chili, Salt. Dry Spices: Cumin, Cardamom, Cinnamon, Red Chili.
Directions
What You'll Need: 1-1/2 cup diced (chicken, veggies, seafood or tofu) and 1 tbsp cooking oil. Cooking Instructions: 1. Add marinade to diced food. Allow to sit up to 20 minutes. Culinary Insight: The process of marinating is to flavor or tenderize - helps absorb flavor & makes food juicier. 2. Heat oil in skillet on high, add spices (1. Remove pepper for a mild sauce. 2. Add whole for a medium sauce. 3. Chop pepper before adding for a hot and spicy sauce.), cook stirring frequently for approximately 30 seconds. Culinary Insight: Tempering or blooming deepens the flavor - a standard in authentic Indian cooking! 3. Add marinated food to skillet. Cook 1-2 minutes or until fully cooked through. Culinary Insight: By cooking food in hot oil infused with tempered spices, food emerges flavorful, tender and well seared. 4. Add simmer sauce and 1/4 to 1/2 cup of water and simmer on low heat for 5-7 minutes. Culinary Insight: Simmering will result in intensifying the flavor of the sauce. Serving Tips: serve over rice or with flatbread; remove whole spices (don't eat whole!); garnish with chopped cilantro.
Warnings
Contains: milk & nuts. This product has been processed in a facility that also processes nuts, wheat, dairy and soy.
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