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Kitchens of India
|5.5 servings per container|
|Serving Size: 0.25 cup|
|Calories from Fat||40|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||4.5 g (7%)|
|Saturated Fat||.5 g (3%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||410 mg (17%)|
|Total Carbohydrate||6 g (2%)|
|Dietary Fiber||1 g (4%)|
Cooking sauce. Authentic Indian recipe. 100% natural. No preservatives. A master chef creation. Artfully blended by the master chefs of ITC hotels - this sauce is an exquisite and delicate combination of mild spices, cumin and cashews. Just add chicken and vegetables, to recreate the authentic taste of Korma - a culinary masterpiece enjoyed by the royals of hyderabad. A quality product from ITC Ltd. Made in India for export.
Water, Onions, Tomato Paste, Sunflower Oil, Spices, Cashews, Garlic, Ginger, Sugar, Salt, Lime Juice and Yellow Corn Flour.
Contains cashews. Allergy Information: Manufactured in a facility that processes milk, peanuts, tree nuts and wheat.
Stove Top Recipe (For Best Results): For Chicken Korma - Heat 2 tbsp oil in a skillet and saute 14 oz diced chicken pieces for about 5 minutes on high. Add 1 jar (12.2 oz) of Kitchens of India Hyderabad Korma Sauce, bring to a boil and then simmer covered with occasional stirring until chicken is cooked about 35-40 minutes. Add water during cooking if required. For Vegetable Korma - Boil 3 cups (16 oz) of cut mixed vegetables (potatoes, beans, carrots and peas) in water for 10 minutes, drain and keep aside. Heat 2 tbsp oil in a skillet; add above vegetables and saute for 2-3 minutes on high. Add 1 jar (12.2 oz) of Kitchens of India Hyderabadi Korma Sauce, bring to a boil and them simmer covered with occasional stirring until vegetables are cooked, about 15 minutes. If desired, add 1/4 cup (1.5 oz) paneer-cheese/tofu cubes and cook for additional 5 minutes. Add water during cooking if required. Serving Suggestion: Serve hot with naan bread or steamed rice. Shake well before use. Once opened, consume immediately. Store in a cool dry place.
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