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Sukhis Sauce Curry Tikka Masala Mix - 3 OZ
Indian Curry Sauce, Tikka Masala
Gluten free. 15 minutes meal. 3-5 servings. Irresistible Indian cuisine. No artificial additives. No preservatives added. Just add meat or veggies & cream. Cook curry with confidence. Sukhi's Indian curry sauce.+ Meat or veggies. + Cream yogurt or coconut milk. You will love the compliments you'll receive for serving extraordinary Indian curries that you made at home. With love, Sukhi Singh. www.sukhis.com. Follow us! Facebook. Instagram. Pinteres. Twitter. Text curry to 415-528-7403 for cooking videos. (standard messaging rates apply). For more products and serving ideas: www.sukhis.com. Made in the USA.
Serving Size: 1tbsp
Servings Per Container: About 5
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 2g||3%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 320mg||14%|
|Potassium||Amount Per serving 120mg||2%|
|Total Carbohydrate||Amount Per serving 7g||2%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 1g||0%|
Tomato Paste, Expeller Pressed Canola Oil Granulated Onion, Glycerin, Cane Sugar, Water, Spices, Salt, Lentil Flour, Vinegar, Curry Paste (Lemongrass, Spices, Garlic, Shallot, Salt, Kaffir Lime Peel, Turmeric), Caramelized Onions (Onions, Expeller Pressed Canola Oil), Ginger, Garlic Powder, Citric Acid (for Flavor), Jalapeno, Oleoresin Paprika, Glucono Delta Lactone, Lemon Juice Concentrate, Oleoresin Cardamom, Celery Seeds, Onion Powder.
Directions 1. Heat saucepan to medium, add chicken and Sukhi's Tikka Masala Sauce. Then saute. 2. Add water, cover and simmer on medium high-heat. 3. When chicken is cooked, add cream and reduce to desired consistency. 4. Serve with Basmati rice and pair with Sukhi's Mango Chutney. Multi-Pressure Cooker (5-6 QT); 1. Select saute mode, add sauce and cook chicken for 1-2 minutes. 2. Add water and cream, mix well. 3. Pressure cook on high for 5 minutes. 4. Quick release and return to saute mode, reduce sauce to desired consistency. Refrigerate after opening.