120 min Medium

Recommended product

Recommended product

Fresh, creamy and thick: the original taste of a great classic always ready to be used. Strained Tomato Sauce is one of the most used ingredients in cooking because it is easy and fast, ideal to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Strained tomatoes are perfect for recipes that call for pureed tomatos! Store up to 5 days in the fridge after opening​.  How is it made? Tomatoes are washed and crushed. They go through a refinement process that includes sieves to eliminate seeds and peels. The product is then mixed with tomato juice and lightly concentrated. The final product is thermally pasteurized and aseptically filled in our signature carton boxes. Product is exclusively made of Italian tomatoes and does not contain seeds and peels, although we cannot completely exclude possible residue.

120 min
Ingredients for 4 people
Strained Tomatoes 26.46oz 10 oz.
A pinch of salt
Cardamom1 tsp.
Chili pepper1 tsp.
Chopped fresh corianderto garnish
Cinnamon1 tsp.
Cream2 cups
Flour1 tsp.
Garlic cloves2
Ghee, clarified butter7 oz.
Ginger1 small piece
Ground coriander1 tsp.
Milk0.6 cup
Turmeric1 tsp.
Whole chicken1 tsp.

Boil a whole chicken for 30 minutes in a casserole dish with plenty of water.
Drain it, keeping part of the cooking water.
Once cooled, remove the bones and skin and cut the chicken into morsels.

In a large size pan heat the ghee over a medium flame.
Fry lightly the sliced onions in the butter until softened.
Add the chopped ginger, the chili pepper, turmeric, ground coriander, cinnamon, cardamom and cook for five minutes. Add the chicken, the Strained tomatoes and the chicken cooking water (about 0.6 cup).

In a bowl mix the milk with the flour and add it to the preparation above.
Boil it, stir and lower the flame, cook with lid for 15 minutes.
Add the cream and cook over a low flame for another 20 minutes.
When it is ready, serve warm with a sprinkling of fresh chopped coriander and steamed basmati rice.

Korma literally means braised. This dish is typical of Northern India, particularly of the cuisine of the Moghul Empire which commissioned masterpieces like the Taj Mahal and spread Persian knowledge and flavors.

Korma can also be prepared with only vegetables.
Its ingredients are enhanced by the aromas of spices and left to marinate in a yogurt and cream sauce, which makes this dish particularly enjoyable.

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