The Curry Sauce Co Korma Sauce [Water, Onion, Coconut Creamed (9%), Tomato In Juice, Rapeseed Oil, Yoghurt (Milk
) (5%), Sugar, Evaporated Milk
, Coconut Desiccated (2%), Ground Coriander Seed, Ground Cumin, Salt, Garlic Puree, Ginger Puree, Acid (Lactic Acid), Ground Turmeric, Corn Starch, Ground Fennel Seed, Ground Cardamom, Ground Fenugreek, Chilli Powder]
Lamb or Chicken Korma: 100-150g of cubed meat per person. Seal quickly in a wok or frying pan with two tablespoons of oil. Pour over sauce, reduce heat and simmer until tender. Garnish with flaked almonds, cream and fresh coriander leaves, if desired. Serve with plain boiled rice or Naan bread. Fruits such as bannana, pineapple and lychees may also be added. Prawn Korma: Add cooked prawns to sauce and heat thouroughly.