A tomato, double cream and ghee sauce with a blend of spices

Allergen advise: For allergens, see ingredients in bold

INGREDIENTS:Water, Tomato Paste (8%), Double Cream (Cows' Milk) (8%), Single Cream (Cows' Milk) (6%), Onion, Butter (Cows' Milk) (5%), Sugar, Ghee (Cows' Milk) (2.5%), Yogurt (Cows' Milk), Ginger Purée, Garlic Purée, Rapeseed Oil, Cornflour, Green Chilli Purée, Salt, Paprika Powder, Rice Flour, Garam Masala Powder (Coriander, Cumin, Cassia, Black Pepper, Star Anise, Ginger, Cardamom, Pimento, Clove, Bay Leaf, Nutmeg), Onion Powder, Cumin Powder, Coriander Leaf, Acidity Regulator: Citric Acid; Cardamom Powder, Turmeric Powder, Potato Starch, Fenugreek Leaf, Coriander Powder, Dextrose, Turmeric Extract, Clove Powder, Cassia Powder, Mace, White Pepper, Colour: Paprika Extract; Cumin Flavouring, Coriander Flavouring, Cinnamon Powder, Cayenne Pepper, Bay.

Cooking instructions: Hob

To pan fry. Before Cooking: Heat 15ml oil in a frying pan or wok over a medium heat. During Cooking: Once oil is hot add 400g of ‘by Sainsbury's Diced Chicken Breast’ and pan fry for 5 minutes, stirring regularly. Then stir in the spices and fry for 2 minutes. Add the sauce and stir in, bring to the boil and reduce the heat and simmer for 11 minutes. After Cooking: Check food is piping hot. All cooking appliances vary. This is a guide only.