Sugar, Onion Powder, Salt, Modified Starch, Ground Cumin (8%), Garlic Powder, Ground Coriander Seed, Chilli Powder (Chilli Pepper, Cumin, Salt, Oregano, Garlic), Ground Ginger, Cream Powder (from Milk)(3.5%), Coconut Milk Powder (3%) (Coconut Milk, Maltodextrin, Milk Protein), Ground Cinnamon (Cassia), Cardamom (2%), Paprika, Turmeric, Protein Enriched Whey Powder (from Milk), Rapeseed Oil, Anti-caking Agent (Silicon Dioxide), Maltodextrin, Cayenne Pepper, Colour (Turmeric Extract).
No hydrogenated fat, artificial colours or flavourings, added preservatives or MSG.
1 sachet Schwartz Korma Recipe Mix
1 tbs oil
1 onion, finely diced
450g (1lb) boneless, skinless chicken breasts, diced
300ml (1/2 pint) semi-skimmed milk
1. Heat oil and fry onion for 5 minutes, until softened.
2. Add chicken and sachet contents, stir and cook for 2-3 minutes. Stir in milk and bring to the boil. Reduce heat, cover and simmer for 10 minutes.
3. Remove lid, stir and simmer for a further 5 minutes, until sauce has thickened and chicken is cooked through.
4. Serve with basmati rice and garnish with sultanas and flaked almonds.
Why not try with raw King prawns instead of chicken. Stir in 5 minutes before the end of cooking, simmer gently until prawns have turned pink and are cooked through.
Store in a cool, dry place out of direct sunlight.