Chicken Korma Curry
Using Food to Go Korma Curry Sauce p/n 62005

Technical Bulletin and Recipe - J13

Product make up:

RECIPE
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)

Method

  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.

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Printable Point of Sale Tickets (PDF)

Chicken Korma Curry PoS