A mild curry sauce with turmeric, cumin and coriander seed, ideal for serving with chips.
Modified Starch, Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Flavouring, Sugar, Fat Powder (Sunflower Oil, Lactose (from Milk), Milk Protein), Salt, Turmeric (3%), Onion Powder, Garlic Powder, Ground Coriander Seed (2%), Ground Cumin (2%), Tomato Powder, Yeast Extract, Anti-caking Agent ( Silicon Dioxide), Ground Ginger, Sunflower Oil, Cayenne Pepper.
For OUR RECIPE you will need …
1 sachet Schwartz Curry Sauce Mix
300ml (½ pint) cold water
1. Mix sachet contents with water. Bring to the boil gently, stirring continuously. Simmer for 1-2 minutes, until sauce has thickened.
2. Serve immediately.
Microwave (800W) …
Microwave ovens vary. The following is a guide only.
Empty sachet contents into a large microwaveable bowl or jug. Mix in water.
Heat on full power for 4 minutes, stirring every minute until thickened. Stir well and ensure piping hot before serving.
Hints & Tips …
For a quick chicken curry fry 450g diced chicken in a little oil for 4 minutes, add 1 diced red pepper and 1 sliced medium onion, fry for a further 5 minutes. Make up the Schwartz Curry Sauce as directed, then pour into the pan and simmer for a further 4-5 minutes, until chicken is cooked through. Serve with rice.
Store in a cool, dry place out of direct sunlight.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)