Tomatoes (32%), Rapeseed Oil, Ground Coriander Seeds (5%), Salt, Sugar, Ground Cumin (3%), Yellow Split Pea Gram Flour, Onion Powder, Ground Turmeric (3%), Acid (Acetic Acid), Garlic Powder, Ground Ginger, Chilli Powder, Ground Paprika, Ground Cardamom, Mustard Seeds, Ground Fenugreek Seeds, Ground Fennel Seeds
Additional Information
- No artificial colours or preservatives
- Suitable for vegetarians
- This product must not be consumed uncooked.
Storage Instructions
Store in a cool, dry place.
Once opened, refrigerate and use within 2 months.
Best Before End: See Cap
per serving (20g)
| Energy |
325kJ |
| Protein |
0.8g |
| Fat, total |
6.8g |
| - saturated |
0.5g |
| Carbohydrate |
2.8g |
| - sugars |
1.4g |
| Sodium |
410mg |
|
|
per 100g
| Energy |
1625kJ |
| Protein |
3.8g |
| Fat, total |
33.8g |
| - saturated |
2.3g |
| Carbohydrate |
14.0g |
| - sugars |
6.9g |
| Sodium |
2040mg |
| |
|
The product must not be consumed uncooked.
Chicken Korma & Vegetable Skewers
What you'll need...
- 80g Korma paste
- 30g natural yoghurt
- 200g chicken
- 1 courgette
- 200g cherry tomatoes
- fresh coriander
Recipe inspiration for 2:
- Cut the chicken into chunks and marinate with the korma paste and yoghurt. Cut the courgette in 1cm slices.
- Thread the chicken, tomatoes and the courgette slices onto the skewers.
- Bake for 25 minutes or until the chicken is cooked. Garnish the skewers with fresh coriander.
Please ensure food is fully cooked before serving (Serves 2)