Artfully blended by the Master Chefs of ITC Hotels - this sauce is an exquisite and delicate combination of mild spices, cumin and cashews. Just add chicken or vegetables, to recreate the authentic taste of Korma - a culinary masterpiece enjoyed by the Royals of Hyderabad.
Stove Top Recipe (For Best Results)
For Chicken Korma: Heat 2 tbsp oil in a skillet and saute 14 oz diced chicken pieces for about 5 minutes on high. Add 1 jar (12.2 oz) of Kitchens of India Hyderabadi Korma Sauce, bring to boil and then simmer covered with occasional stirring until chicken is cooked, about 35-40 minutes. Add water during cooking if required.
For Vegetable Korma: Boil 3 cups (16 oz) of cut mixed vegetables (potatoes, beans, carrots and peas) in water for 10 minutes, drain and keep aside. Heat 2 tbsp oil in a skillet; add above vegetables and saute for 2-3 minutes on high. Add 1 jar (12.2 oz) of Kitchens of India Hyderabadi Korma Sauce, bring to boil and then simmer covered with occasional stirring until vegetables are cooked, about 15 minutes. If desired, add 1/4 cup (1.5 oz) paneer-cheese/tofu cubes and cook for additional 5 minutes. Add water during cooking if required.
Serving Suggestion: Serve hot with naan bread or steamed rice.
Water, onions, tomato paste, sunflower oil, spices, cashews, garlic, ginger, sugar, salt, lime juice and yellow corn flour.
Contains cashews. Allergy Information: Manufactured in a facility that processes milk, peanuts, treenuts and wheat.
Shake well before use.
Once opened, consume immediately.
Store in a cool dry place.