Pot Noodle Chicken Korma, 90g

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There is no real way to describe the taste - you’d have to try one yourself! My friend said 'try the juice’ as a joke, and next thing you know we were nearly throwing up everywhere. Korma is a cream or nut-based sauce. This is the main flavor profile of any korma recipe. A very small quantity of tomato is added for acidity, to cut through the creaminess.

Deep bowls of noodles are a saviour when we need a hit of comfort and are strapped on time. These noodles combine soy, butter, and mushrooms for a slurpy bowl of goodness. Any leftovers can be eaten cold or reheated the next day. Step 2: Pour the sauce into your Instant Po t or another electric pressure cooker. Add water to the blender and wash out that blender to get the last bit of goodness out of there. Pour that water into the sauce. If you want a make-ahead meal, I've included the instructions for making it in the slow cooker below.

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Korma, as we discussed, is a cream, yogurt or nut-based sauce, which is what gives this dish it's iconic rich sauce. Prior to cooking, soak for 15 minutes. Soaking in room temperature water helps the rice absorb some of the liquid, therefore shortening the cooking time and preserving the flavor. If making cumin rice, rinse and soak for 15 minutes while you prepare the remaining ingredients and start the sauce. All you need is a few readily available ingredients, including onions, garlic, ginger, fresh pureed tomato, coconut milk, turmeric, Kashmiri chili powder, garam masala and ground coriander. All are gluten-free and dairy-free.

Dean said he started eating Pot Noodles - and Pot Rice - about 30 years ago, when he first started working, and would have one or two a week. He really got seriously hooked when he started taking them out on his regular metal detecting tips, and his pals started calling him 'Mr Noodle' or 'Noodle King'.

You can use yogurt instead of coconut milk in this recipe, add that AFTER pressure cooking though. Here's how: