Inspired by my father’s Korma, this creamy Indian classic begins with carefully caramelized onions. It’s warmly spiced with nutmeg, clove and paprika, and enriched with yogurt and coconut milk. Slow simmer with chicken, lamb, or your favorite vegetables for a full-flavored yet mild curry everyone can enjoy.

• Mild
• Vegetarian

INGREDIENTS:
Onion, milk, cream, tomato puree, coconut milk, vegetable oil, ginger, spices, yogurt, sour cream, garlic, salt, paprika, turmeric, lemon juice concentrate

NUTRITION FACTS
Serv. Size: 1/2 cup (120 mL) Servings: 4
Amount Per Serving: Calories 150 Fat Cal. 90
Total Fat 9g (15% DV) Saturated Fat 4.5g (22% DV)
Cholesterol 10mg (3% DV) Sodium 650mg (27% DV)
Total Carbohydrate 11g (4% DV) Dietary Fiber 3g (10% DV)
Sugars 3g Protein 2g Vitamin A (6% DV) Vitamin C (15% DV)
Calcium (8% DV) Iron (6% DV) *Percent Daily Values (DV)
are based on a 2,000 calorie diet.

COOKING DIRECTIONS:
Simmer sauce with 1 1/2 pounds raw or lightly sautéed cubed chicken for 15 minutes (cooking times may vary). Serve with basmati rice. Also good with cubed lamb (cook 45-60 min), potatoes, beans, carrots or chickpeas.
Serves 4.

QUICK USES: Finish sautéed greens with a few spoonfuls. Spice up tomato soup. Brush on grilled seafood. Also great simmered with leftover roasts or vegetables.

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