Ingredients
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2 tsp Sugar
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4 tbsp / 60ml Coconut (Powder)
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250ml Curry Base
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6-8 pieces Meat
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100ml Cream (Single)
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2 tbsp / 30ml Almonds (Ground)
Directions
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.
Steps
|
1
Done
5 minutes
|
Lets get cookingHeat 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 |
|
2
Done
1/2 minute
|
Create a pasteAdd 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. |
|
3
Done
1/2 minute
|
Add the meatAdd the meat and cook for about 30 seconds. If adding raw meat cook until it starts to brown. |
|
4
Done
1/2 minute
|
Add the rest of the base sauceAdd the remaining 2/3 of the base sauce and the cream and stir for 30 secs |
|
5
Done
5-10 minutes
|
Final stepsAdd 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) |
|
6
Done
|
Time to eatServe when the sauce reaches your desired consistency (and when your meat is cooked through if you used raw meat) |
