Chicken Korma Curry
Using Lucas Korma Curry Sauce – 20053035
Product make up:
Chopped Fresh Coriander (optional)
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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)
- Prepare the fresh additions.
- Hydrate the sauce
- Add fresh additions to the sauce
- Product is ready for cooking or you can freeze.
- Cooking temperature 190°C
- During cooking, stir the sauce a couple of times.