A truly versatile curry with a beautifully aromatic, delicately spiced and nutty flavour that showcases some of India’s finest spicing. Perfect with red meats, chicken, seafood, vegetables, paneer or eggs.
Contains a whole spice pouch, a base sauce and a stir-in sauce
The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
Cut the meat, fish, paneer or vegetables into generous pieces or halve your boiled eggs.
If you don’t like whole spices, powder these in a pestel and mortar and add them in at the end. Alternatively, if left whole remove them with a spoon before serving.
If you are using fish,add this with the main sauce in step 3
Heat 1 tsp of oil in a small pan, add the whole spices and chilli (if using).Cook for 20 seconds
Add the fresh ingredient and brown lightly.Add the base sauce and cook for 1 minute over a highish heat
Stir in the main sauce, add 2 tbs. water,or as needed, and simmer until the meat, fish, paneer or vegetables are cooked for around 3-6 minutes
Cut or chop three handfuls of mixed vegetables into bite-sized pieces (we like to go traditional and use cauliflower florets, green beans, carrots and peas). Add a handful of paneer cubes or chickpeas for added protein. Heat 2 tsp. vegetable oil in a non-stick frying pan and fry the spices from the sachet for 20 seconds, adding the extra chilli for optional heat. Add in the vegetables (except the peas), the paneer - if using - and a little seasoning. Sauté for 3-4 minutes. Add both sauces from the pouches and bring to a boil. Simmer gently until the cauliflower and carrots are cooked through, add in the spinach and peas and a small splash of boiling water. Bring back to a simmer and serve. I like to garnish the dish with some toasted nuts.
Serve with naan or a rice pilaf.
For added texture and some sweetness, add some chopped dried figs, dates or apricots into the curry.
This makes a delicious savoury pie filling with vegetables or chicken or both added to it.
Add a small splash of cream or coconut cream for added richness. Add a little saffron for a subtle change of flavour that makes it feel more regal.
A really good base for stronger flavours, try adding dill or other soft herbs for a flavour change - or some tomatoes for some tang.
Onion, Yoghurt (MILK), Coconut Milk Powder, Sunflower Oil, Butter (MILK), Garlic, Cream (MILK), CASHEW NUTS, Ginger, Ground and Whole Spices, Tomato Paste, Rice Flour, Salt, Sugar, Turmeric, Herbs
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||8.0g|
|of which sugars||5.0g|