Net Weight : 250gm (8.82oz)
Shallot, garlic, green fresh chili, small green chili, ginger, tamarind, spices, kurma spices, salt, sugar, cooking oil.
Cooking suggestion :
1kb chicken, 3 potatos quartered, 2 tomatos quartered, 5 whole fresh chili, 1 bottle of kurma paste, 250ml of coconut milk
and 250ml of water.
Cooking Method :
Fry the sauce with 1kg chicken until desired aroma. Add in potatos, tomatos, chili and water bring to boil. Lastly add in
coconut milk and cook chicken until tender(approxed 20min). Serve for 5.
Refrigerated after opening.