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Delicate Korma Curry

Delicate Korma Curry

  • 3simple
    steps
  • Pipe inversed
  • 10mins
     
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

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

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.

Home made meals stamp

Information

Anjum’s Top Tips

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

  1. Heat 1 tsp of oil in a small pan, add the whole spices and chilli (if using).Cook for 20 seconds
  2. Add the fresh ingredient and brown lightly.Add the base sauce and cook for 1 minute over a highish heat
  3. 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

SERVES 2-3 with naans, rice or parathas.

OUR PERFECT Delicate Korma Curry

Use these handy tips to customise your dish

For a change of flavours, add a handful of soft herbs into the sauce or for more tang some halved cherry tomatoes.

If you have time, marinate the chicken or meat in the base sauce for an hour to allow the flavours to permeate the meat.

Dress it up by garnishing with nuts, dried fruits, saffron and/or crispy onions.

WHAT'S INSIDE

Onion, Water, Coconut Milk Powder, Sunflower Oil, Butter (MILK), Garlic, MILK Powder, Cream (MILK), CASHEW NUTS, Ginger, Ground and Whole Spices, Tomato Paste, Rice Flour, Salt, Sugar, Colour: Paprika Extract

For all allergens see ingreients in BOLD

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA

TYPICAL VALUES

PER 100g
ENERGY 780kJ/188kcal
FAT 15g
of which saturates 8.0g
CARBOHYDRATES 10.0g
of which sugars 5.0g
FIBRE <0.5g
PROTEIN 2.9g
SALT 1.2g

The spice mix

  • Whole red chilli
    Whole red chilli for clean heat
  • Green Cardamom
    Green Cardamom for freshness
  • Cassia
    Cassia for sweet warmth
  • Black Peppercorns
    Black Peppercorns for heat
  • Black cardamom
    Black cardamom for smoky depth
  • Mace
    Mace for aroma
Testimonial Image
Quotes heading
I have just tried your Delicate Korma Curry. It was delicious and had very authentic Indian flavours. Easy to use too. Meal to table in 15 minutes. Congratulations on creating an amazing product.
- Charmayne from Australia

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