This dish is adapted from a favourite family recipe. It's a savoury, tomato-based dish with creamed coconut and an intoxicating mixture of aromatic spices such as star anise and black cardamom.
Origins: The Moghuls from the northern part of India originally created this dish. They would make it with fragrant spices, nuts, saffron and plenty of cream. Our Korma has a more South Indian influence, where the Moghul dynasty ended. The difference is that the combination of coconut cream and tomatoes infused with spices create a much less sweet dish. The addition of nuts and cream as a garnish are purely optional.
Try it with chicken and potatoes (Rafi's favourite!) or roasted vegetables.
Cooking Instructions: Korma Curry Pack Instructions
Suggested Ingredients: Chicken, lamb or roasted veg.
Serves: 4 – 6
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
I love our Korma, it’s not sweet as in restaurants, but much earthier, with coconut. I like mine quite hot, and I grate some (well, loads) of fresh ginger in to pep it up a bit. Chicken thighs are the best, but potatoes and cauliflower is also great. Quick-pickled red onion is delicious with this curry!
Hana
Ingredients: *
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Garlic, Water, Ginger, Salt, Spices, Rusk (WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thaimin), Acidity Regulator: Sodium Diacetate, Chilli, Tamarind, Spirit Vinegar, Food Acids: Citric Acid), Garlic Flakes, Spices, Fresh Chilli.
*
Contains: WHEAT Flour.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
