PATAK KORMA CURRY PASTE (280G)

Patak's curry pastes are refined blends of freshly ground spices and herbs, preserved in vegetable oil to retain their freshness. Mixed with yoghurt, they can be used as a marinade before cooking. Cooked with onions and tomatoes, they make a delicious sauce for meat, poultry, sea fish or vegetables.

Spiciness: Mild

Ingredients: Water, Ground Spices (12%) [Coriander, Turmeric, Spices, Paprika, Cumin, Fenugreek], Rapeseed Oil, Sugar, Concentrated Tomato Puree, Salt, Corn Flour, Ginger Puree, Garlic Puree, Desiccated Coconut, Acidulant (Acetic Acid), Dried Onions, MUSTARD POWDER, dried Coriander leaves.

Allergen Advice
For allergens see ingredients printed in bold.

NOTE: This product must not be consumed uncooked.

This product may contain residues of peanuts and tree nuts.

Nutritional values per 100g

• Energy: 952kJ/229kcal
• Fat: 15.5g
  -of which saturated fatty acids: 2.6g
• Carbohydrates: 14.9g
  -thereof sugar: 9.2g
• Protein: 3.1g
• Salt: 4.8g

Storage
Store in a clean, cool and dry place.

Country of origin
Great Britain

Importer
Star Food Impex GmbH, Holstenhofweg 41A, 22043 Hamburg, Germany

Recipe idea: Creamy chicken korma

For 2 persons

Ingredients:

1 tablespoon vegetable oil
1 medium onion, diced
60g - 1/5 jar Patak's Korma Curry Paste
250g diced chicken breast
7 tablespoons / 100ml cream
3 tablespoons toasted almonds (optional)
1 teaspoon fresh chopped coriander leaf (optional)
100ml water

Preparation:

In a medium frying pan, fry the onions in oil until golden.
Stir in Patak's Korma Curry Paste, add chicken and fry until thick.
Add water, mix well and cover the pan. Simmer on a low flame for 20 minutes.
Stir in cream and serve garnished with toasted almonds and chopped coriander leaves (optional).

Serve garnished with chopped coriander leaves (optional).

Tastes equally good with beef, chicken, lamb or prawns.