Chicken Korma Curry

Using Lucas Korma Curry Sauce – 20053035

Chicken_Korma_Curry

Product make up:

Product Name
%
LB
OZ
KG
Dry mix
20.00
Cold Water
80.00
Diced chicken
0.600
Chopped Fresh Coriander (optional)
0.003
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Method

Usage: 20% dry mix to 80% Cold Water.
For every 1 Kg made up sauce (200g dry mix to 800g Cold Water), you will require:-

600g diced chicken
3g Chopped Fresh Coriander (optional)

  1. Prepare the fresh additions.
  2. Hydrate the sauce
  3. Add fresh additions to the sauce
  4. Product is ready for cooking or you can freeze.
  5. Cooking temperature 190°C
  6. During cooking, stir the sauce a couple of times.