The Spice Tailor Delicate Korma Curry 285 ml

The Spice Tailor

3 simple steps 1 Fry spices 2 Add fresh ingredients and base 3 Stir in sauce and simmer Three simple steps Preparation: cut the chicken, meat, paneer, fish or vegetables into generous sized pieces If you don't like whole spices, powder these in a pestle and mortar and add them in at the end of step 3 1. Heat 1 tsp of oil in a pan, add the whole spices and chilli (if using) and cook for 20 seconds 2. Add chicken, meat or vegetables and brown lightly before adding the base sauce. Simmer for 1 minute 3. Stir in the main sauce (and fish or prawns if using), and simmer for another 3-6 minutes or until your ingredients are cooked Serves 2-3 with rice, naan or parantha

Onions, Yogurt (Water, Milk Powder, Bacterial Culture), Water, Coconut Milk Powder, Sunflower Oil, Butter, Garlic, Cream, Cashews, Ginger, Spices, Tomato Paste, Rice Flour, Salt, Sugar, Milk Powder, Herbs. May Contain: Mustard, Other Tree Nuts, Sesame, Peanuts, Sulphites, Wheat, Soy.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Do not use if pouch is bloated or leaking. Not suitable for microwave use.

Bits to buy: 250 g skinless, boneless chicken, paneer, seafood, vegetables, lamb, pork, eggs or other Tailor to taste Use these handy tips to customize your dish: - For a change of flavour, add a handful of soft herbs into the sauce or for more tang some halved cherry tomatoes - If you have time, marinate the chicken or meat in the base sauce for an hour to allow the flavours to permeate the meat - Dress it up by garnishing with nuts, dried fruits, saffron and/or crispy onions

per 125 mL

Calories 250	% Daily Value
Fat 20 g
Saturated 10 g	51 %
+ Trans 0.2 g
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 13 g
Fibre
Sugars 7 g	7 %
SugarAlcohols
Protein 4 g
Cholesterol 10 mg
Sodium 650 mg	28 %
Potassium 250 mg	7 %
Calcium
Iron

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