Sukhi's - Natural Authentic Indian Cuisine

Our Kashmir Curry Sauce originates in the cold, rugged Kashmir region of northwestern India. Fennel and ginger impart authentic regional flavor Be adventurous and try it with any meats – but don’t forget the rice and naan!

RECIPE INGREDIENTS:
Makes 5 Servings
1 Packet Sukhi’s Kashmir Curry Sauce
1¼ lb. skinless chicken, meat, or seafood
¼ cup yogurt
¾ cup water

To make a vegetarian curry, substitute chicken with ½ lb. spinach and ½ lb. fried potato, to fu or Paneer (Indian cheese).

METHOD:
In saucepan, add chicken, Sukhi’s Kashmir Curry Sauce, and water. Mix ingredients together well, and simmer on medium high heat.When chicken or spinach is cooked, stir in yogurt and potato, tofu or Paneer. Bring to boil. Serve with Sukhi’s Naan or over rice with Sukhi’s Chutney.

INGREDIENTS:
Tomato paste, Expeller Pressed canola oil, Vinegar, Fennel, Dried red chili, Paprika, Salt, Ginger, Black cardamom, Asafetida, Lentil flour (Urad), Lemon grass, Shallot, Kaffir lime Peel, Mace, Cumin, Coriander, Cinnamon, Turmeric, Garlic, Cayenne pepper, Fruit Juice, Natural grain dextrin, Black Pepper, Bay leaf, Citric acid, Fenugreek Leaves, Cloves, Glucono delta-Lactone (Natural acidfier)

Made in a facility that processes wheat, milk, soy and nuts.