Water, Tomatoes, Onion, Sunflower Oil, Garlic, Cashew Nuts (Nuts), Lemon Juice, Jaggery, Ginger, Ground Coriander, Salt, Paprika, Cumin Seeds, Turmeric, Chilli Powder, Fennel Powder (soonf), Fenugreek Leaves, Garam Masala.
Allergen Advice: For allergens, including cereals containing gluten, see ingredients in bold. Spices produced in a factory that handles nuts.
Nutrition Facts per 100 mg
|of which saturates
|Of which sugars
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Notes: Store in a cool, dry place. Once opened refrigerate and consume within 3 days. DO NOT use if the pouch is bloated or leaking. DO NOT microwave the sauce.
- Heat a small knob of butter in a hot saucepan. Add the sauce and then 400g of chicken (you can brown the chicken first if you wish) stirring well.
- Add 30ml single cream to bring the sauce together.
- Cover and cook over a low heat for 5–10 minutes. Remove the lid and simmer until the chicken is cooked and sauce is thickened.
- Sprinkle fresh coriander to garnish and serve with Naan bread or fried/Pulao rice.
Vegan And Vegetarian-Friendly
Substitute the chicken with paneer for a vegetarian alternative. Or simply use 20 gms of cashew nut paste instead of the cream and red peppers, mushroom and cauliflower, instead of chicken, for a tasty vegan friendly dish.