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. 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.) 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! About Sharwood's Sharwood's Asian cuisine takes consumers on a taste adventure with it's delicious Indian, Chinese and Thai dishes. I made this slow cooker jarred curry recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Sharwoods Chicken Curry with Rice, 375g (Frozen) Sharwoods Chicken Curry with Rice, 375g (Frozen)

Pour the jar of curry sauce into a small saucepan. Use the ½ cup of water to rinse out the remaining sauce in the jar, and add to the pan too. (Or you can also heat this up in a microwave). 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! Since its establishment in 1889, our Sharwood's brand has been discovering the very best in Asian cuisine for you to enjoy at home. 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.

Oriental Delight!

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. 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: