Sukhi's - Natural Authentic Indian Cuisine

Korma Curry Sauce originates from the 1700’s, when Persia’s Mughal Empire controlled much of India. Our traditional recipe includes cashew nuts and spices for rich flavor. Use it for chicken, lamb, beef, vegetables and tofu.

RECIPE INGREDIENTS:
Makes 5 Servings
1 packet Sukhi’s Korma Curry Sauce
1¼ lbs. skinless chicken, meat or seafood
¼ cup whipping cream
¾ cup water

To make a vegetarian curry, substitute chicken with 1¼ lbs. of mixed veggies (peas, corn, cauliflower, potatoes, etc.).

METHOD:
In saucepan, add chicken, Sukhi’s Korma Curry Sauce, and water. Mix ingredients together well, and simmer on medium high heat. When chicken is cooked, stir in cream. Bring to boil. Serve with Sukhi’s Naan or over rice with Sukhi’s Chutney.

INGREDIENTS:
Onion, Cashews, Expeller Pressed Canola Oil, Ginger, Garlic, Vinegar, Dried Red Chili, Salt, Ground White Poppy Seeds, Lemon Grass, Shallot, Kaffir Lime Peel, Mace, Cumin, Coriander, Turmeric, Chick Pea Flour, Lentil Flour (Urad), Sugar, Garam Masala, Cayenne Pepper, Fruit Juice, Natural Grain Dextrin, Cardamom, Black Pepper, Cinnamon , Black Cardamom, Cloves, Citric Acid, Bay Leaf, Glucona Deltalactone( Natural Acidifier).

Contains Tree Nuts.

Made in a facility that processes wheat, milk, soy and nuts.