Korma (made from scratch)
made without base gravy

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Korma (made from scratch)

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Ingredients

Adjust Servings:
1 tablespoon Oil (Vegetable)
1 very small grated (50g) Onion (brown/white)
1/4 teaspoon Salt
1/4 teaspoon Coriander (Powder)
1/4 teaspoon Cumin (Powder)
1/4 teaspoon Turmeric (Powder)
1 teaspoon Tomato (Paste)
300ml Water
1 tablespoon Sugar
4 tablespoons / 60ml Coconut Milk (Powder)
6-8 pieces Meat, Vegetables, Paneer or Tofu
100ml Cream (Single)
2 tablespoons/ 30ml Almonds (Ground)

A rich and creamy curry that’s mildly spiced and easy to make.

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Ingredients

Directions

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A deliciously mild and creamy textured dish made with coconut, almond, cream and spice.

In a hurry and have base gravy prepared? Why not try our identical Korma (made with Base Gravy) version

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Steps

1
Done

Heat the pan on low to medium and add the oil. Gently fry the grated onions until they soften and begin to go golden

2
Done

Add the salt, coriander, cumin, turmeric and tomato paste. Mix and add a drop of hot water if the paste is too thick and fry for a minute

3
Done

add the sugar and coconut powder, stir for 30 seconds, then add half of the water followed by the ground almonds

4
Done

cook for a minute before adding the rest of the water and the cream. Reduce on full for a couple of minutes

5
Done

Add the meat, coat to stop it drying out then continue to cook and reduce stirring every couple of minutes by scraping the sides and mixing in (this helps to develop more flavours is the sauce cooks)

6
Done

If the sauce is getting too thick and the meat is not yet cooked through it's fine to add more boiling water at any time. I would suggest in 50ml amounts

7
Done

Serve when the sauce reaches your desired consistency (and when your meat is cooked through if you used raw meat)

thecurrykid

Recipe Reviews

Average Rating:
(5)
Total Reviews: 3
mattkibs

Made it last night, loved it. Better than anything that ever came in a jar and not difficult. I was making 4 servings and made a few notes on increasing quantities.
- For me 1200ml of water was gonna be too much liquid so I halved the water.
- 400ml of cream diluted my flavour too much and sauce was not as thick as I'd like. I would probably halve the amount of cream next time.
- I like a little more sweetness in my korma so will probably increase sugar slightly next time too - that's just my personal preference though.
I genuinely love this recipe and can't wait to make it again with a few tweaks. Can you recommend the best way to get more flavour into meat? I made it with chicken and just cooked from raw in the sauce. My pieces were quite large and while they were cooked well, the sauce flavour didn't penetrate the chicken as much as I'd like.

Josh

Thanks so much for the reviews guys really appreciated. I'll reply directly :) Josh

ihategherkins

Made this last night and it was spot on. Going to order some bits to make your base gravy this week and try the coconut rice (I cheated and used a microwav bag). Great recipe :)

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Biryani (made from scratch)
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Pan Seared Paneer
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Biryani (made from scratch)
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Pan Seared Paneer

3 Comments Hide Comments

Hi Josh, love your content and well done on accomplishing so much so young! Can’t wait to try this recipe as it’s impossible to find a korma in California. Can I replace coconut powder with coconut milk and if so what would be the right amount? Will powder give a better more authentic flavour?

Hi, many thanks for the comments, greatly appreciated.

I’ve unfortunately never used coconut milk in the dish as I use the Maggi coconut milk powder (https://amzn.to/33sl7zY) but I guess if you open a can and tip off all the water without shaking you should be left with the cream part.

While that probably isn’t condensed as much as the 60ml of powder I would think the amount you’ll have would be at least double that so should give a similar flavour. I do have some coconut milk so I’ll also give it a try.

Main thing with any of my “from Scratch” recipes is to ensure you grate the onions where advised to and cook them gently. You’re trying to recrate the onion mush you would get from 1 couple of hours cooking in the base gravy recipes

Any issues please shout 🙂

Cheers for such a quick response Josh. I don’t want to mess with your recipe so I’ll hunt for some coconut milk powder over here to do it right. I’ll take note of your onion suggestion too when I finally get all my ingredients together to make this. Very excited to try it so I will keep you posted on how it goes. Keep it up!

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