Since its establishment in 1889, our Sharwood's brand has been discovering the very best in Asian cuisine for you to enjoy at home. About Sharwood's Sharwood's Asian cuisine takes consumers on a taste adventure with it's delicious Indian, Chinese and Thai dishes.

Curry in Slow Cooker with Jar Sauce - Korma/Tikka Masala Chicken Curry in Slow Cooker with Jar Sauce - Korma/Tikka Masala

I made this slow cooker jarred curry recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review). g jar of your favourite shop-bought curry sauce. In this version I used Sainsbury’s own-brand Tikka Masala. (Shop bought korma sauce, like Patak's would also work well here.) A perfect shortcut ingredient, when you feel like cooking up a curry. But don’t have much time to prepare, shop or fuss about. What with getting ALL the right spices together etc! Should you have some of your sauce or meal left over, it isreally importantto adhere to safety guidelines when it comes to cooling and reheating the product,follow the FSA guidelines when/if freezing the product:

With our range of sauces and accompaniments including naan breads and our iconic mango chutney, our Sharwood’s brand has everything consumers need to re-create the restaurant experience at home and serve up some excitement! AND yet another shortcut, don’t bother peeling the sweet potatoes. Just wash them well, and trim off any dodgy, gnarly bits. Keeping the skin on will add to the flavour as well as fibre content to the final curry dish. While all Sharwoodssaucesare at their best when used from freshly opened jars or pouches, we also realise the importance to avoidgeneratingfood waste,where safe to do so.

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If you’ve made too much sauce for a dish, decant into an airtight tub or freezer bag and freeze. Defrost in the fridge and use within 24 hours.