Korma (made with base gravy)

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Korma (made with base gravy)

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Adjust Servings:
4 tablespoons Coconut Milk Powder
2 tablespoons Ground Almonds
2 tablespoons Sugar
250ml Curry Base
6 pieces Meat / Veg / Paneer
90ml Single Cream

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

  • Base Gravy
  • Heat 0/5




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

This recipe requires Base Gravy. Make some first or use our identical Korma (made without Base Gravy) version.

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Heat a pan and add the sugar and coconut powder and stir vigorously for 15 secs until the powder starts to brown and releases a fantastic toasted aroma


Add 1/3 of base sauce and stir for 30 secs. This will create a more paste like consistancy of the coconut powder and sugar and allow it to incorporate well when you add the rest of the liquid.


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


Add the remaining 2/3 of the base sauce and the cream and stir for 30 secs


Add the 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)


Chasni (made with base gravy)
Pre-Cooked Chicken
Chasni (made with base gravy)
Pre-Cooked Chicken

4 Comments Hide Comments

Hi Josh – the East at Home base sauce says it needs to be mixed with 1 part water to 1 part sauce.

When following your recipes, should I use 125ml base and 125ml water to make up the required 250ml?

Hi James, yes. Their base pack is 400ml so use 200ml water and 200ml base for a dish with a fair bit of sauce. You can always reduce down for a thicker sauce

Thanks Josh

I’ve made it twice now, once with their base gravy and once from scratch. I’ve got to be honest, I thought your scratch recipe tasted better with the fresh spices. The base one was a bit more bland in comparison, despite having better texture. Is it common practice to add turmeric/cumin etc as well as using base gravy?

Another mystery I’m trying to solve – I often get tikka korma at restaurants. It has a noticeably different taste to normal meat korma. The staff say the recipe is no different but the curry is usually orange instead of yellow and tastes much better. Any ideas what they might be putting in extra?

Thanks again and I appreciate all the help!

Thanks James, really appreciated.

My mum has the “base” version every single week as it’s all she eats but if I run of of base I tend to use pureed onions to get that smoother taste. Just blend up a large onion or 2 to a puree and use 50 grams of that, freezing the rest in portions for next time

For Korma I wouldn’t add turmeric and cumin again if using base as that’s all in the base already. It’s only added on the base free as they are the highest amounts of spices not going in to the dish when just using water. For other dishes I would add extra amounts of any spices needed even if in the base as there is only a small amount in that already

Tikka wise, they probably have the tikka in some of the leftover cooked marinade to keep it from drying out. Some of that is going to go into the dish as well which adds that colour and extra flavour although it could come simply from the tikka warming through in the korma sauce and subtly changing the flavour.

I have a chicken tikka recipe at https://thecurrykid.co.uk/recipe/yoghurt-free-tikka-marinade-chicken-tikka-lamb-tikka/ and some tikka masala paste for the tikka masala dish here that you may want to make and add a spoon or two into the korma next time https://thecurrykid.co.uk/recipe/tikka-masala-and-chicken-tikka-pataks-paste-free-bir-restaurant-style/

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