A creamy, mildly-spiced recipe mix with coconut, cardamom and cumin, ideal for chicken or prawns.
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.
For OUR RECIPE you will need …
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.
Hints & Tips …
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.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)