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Hyderabad Red Korma

Hyderabad Red Korma

  • 3simple
  • Pipe inversed
  • 10mins
Our Red Korma proves that a creamy curry doesn’t have to be mild! The perfect marriage of spicy and creamy. Perfect with chicken, lamb, beef, seafood, pork, vegetables, paneer or eggs.

Contains a whole spice pouch, a base sauce and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Medium
Hand my spice story

Food from Hyderabad is a tale of two cuisines in one city. The people of this region have traditionally eaten very spicy food - even for an Indian palate. However, the food in the city of Hyderabad has been heavily influenced by the Mughal people - who came from Central Asia hundreds of years ago - and who favoured milder and creamier dishes made with yoghurt.

Inspired by this cultural melting-pot, our Hyderabad Red Korma is spicy, flavourful, creamy from the use of yoghurt and a little nutty from the white poppy seeds. It is easy to dress up or dress down and really versatile, so it is no wonder this new-comer is fast becoming a curry to be reckoned with.

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Anjum’s Top Tips

Cut the fish, meat, chicken or vegetables into equal-sized pieces or halve some boiled eggs

Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds

Add the chicken, meat or vegetables,brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes

Stir in the main sauce and fish/seafood or eggs(if using) and simmer for another 3-5 minutes or until the meat or other protien is cooked through

If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end , or remove them with a spoon before serving

OUR PERFECT Hyderabad Red Korma

Trim the excess fat of 4 chicken thigh fillets and cut into large bitesize pieces. Heat the oil in a medium non-stick saucepan, add the spices from the spice sachet and fry for 15 seconds. Add the chicken and base sauce and cook, stirring, over a high flame for 2 minutes. Add the main sauce and 1 tbs. each of chopped fresh mint and coriander. Simmer, covered over a gentle heat until the chicken is cooked through, around 6-8 minutes. Stir in a splash of cream, season to taste and serve with hot naan.

Locals would often also garnish with sliced boiled egg.

For an elegant finish, garnish with some crispy fried onions, fresh coriander and a swirl of single cream.

This curry is really versatile and works with lamb, beef, chicken, paneer, vegetables, eggs, chickpeas and so much more.


Onion,Yoghurt (MILK) (22%), Water, Tomato Paste, Sunflower Oil, CASHEW NUTS(4.5%), Coriander Leaf, Ginger, Whole Spices, Garlic, Powdered Spices, Mint Leaf, Salt, Poppy Seeds, Chilli Powder, Whole Red Chillies (0.5%), Lotus Seeds



PER 100g
ENERGY 605kJ/145kcal
FAT 8.1g
of which saturates 1.6g
of which sugars 4.7g
FIBRE 2.1g
SALT 1.1g

The spice mix

  • Black Cumin Seed
    Black Cumin Seed for warming earthiness
  • Cloves
    Cloves for pungent sweetness
  • Dry curry leaves
    Dry curry leaves for aromatic warmth
  • Whole red chilli
    Whole red chilli for clean heat
  • Green Cardamom
    Green Cardamom for freshness
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