Chicken Korma Curry
Using Lucas Korma Curry Sauce – 20053035
![Chicken_Korma_Curry](https://lucas-ingredients.co.uk/wp-content/uploads/2019/12/Chicken_Korma_Curry_Top_Image-320x252.jpg)
Product make up:
Product Name
%
LB
OZ
KG
Dry mix
20.00
0.000
Cold Water
80.00
0.000
Diced chicken
0.00
0.600
Chopped Fresh Coriander (optional)
0.00
0.003
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J13Method
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.