Korma (made from scratch)
made without base gravy

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Korma (made from scratch)

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

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

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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

Made from scratch this chicken korma recipe is a deliciously mild and creamy textured dish uses coconut, almonds, cream and gentle spices. Kids and adults alike will love this dish.
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Heat the pan and add the oil. Once hot gently fry the grated onions until they soften


Add the salt, coriander, cumin, turmeric, tomato paste and a little water. Mix into a paste. Add a drop of water if the paste is too thick.


add the sugar and coconut powder and stir for 30 seconds, then add the remaining water


Add the meat and cook for about 30 seconds. If adding raw meat cook until it starts to brown.


Add the cream and ground almonds and simmer gently to reduce. Stir every couple of minutes by scraping the sides and mixing in (this helps to develop more flavours is the sauce cooks)


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


Recipe Reviews

Average Rating:
Total Reviews: 1

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 :)

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