I've given this southern Indian Korma a fruity twist by adding nuts, raisins and dried mango - and the sharp, tanginess of the fruit counter-balances the creamy, mild nature of the Korma perfectly.Any dried fruit works well in this dish.
Korma Cooking Sauce
A cream and coconut based sauce with aromatic spices.
- Average values*per 100g
- Energy: 606kJ/146kcal
- Fat: 10.5g
- of which saturates: 5.7g
- Carbohydrate: 10.8g
- of which Sugar: 6.7g
- Protein: 1.2g
- Salt: 0.70g
Water, Sugar, Desiccated Coconut (4%), Single Cream (MILK) (4%), Creamed Coconut (4%), Rapeseed Oil, Modified Maize Starch, Concentrated Tomato Purée, Double Cream (MILK) (1%), Ginger Purée, Garlic Purée, Ground Spices (Spices, Cumin, Fennel, Turmeric), Dried Onion, Salt, Acid (Lactic Acid), Concentrated Lemon Juice, Dried Coriander Leaf.
For allergens, see ingredients in BOLD. May also contain peanuts and nuts.
Recipes featuring this product
A Kofta is essentially a Middle Eastern or Asian version of the meatball - but of course distinctive by the addition of a wonderful blend of spices. I love this recipe as it tempers the spices of the kofka with a lovely, mild coconut sauce. Great if you have a jar of Patak's Korma sauce in the cupboard and fancy something a bit different than well, your usual Korma.
Korma is one of our most popular curries, and it is not surprising when you taste the wonderful, creamy blend of coconut and authentic spices. It is so comforting and indulgent. This dish uses our new Easy Korma for 2 Spice Paste, which makes is incredibly simple to create an authentic tasting Korma. The Spice Paste blends the wonderful, delicate spices such as paprika, corinader and ginger, with coconut, meaning all you need to add is chicken, cream a bit of water, and an onion.