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
SERVES 2-3 with naans, rice or parathas.
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.
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
| 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 |
