Name: Korma (made with base gravy)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 Servings
Cuisine: Indian
Ingredients: Sugar: 2 tsp; Coconut (Powder): 4 tbsp / 60ml; Curry Base: 250ml; Meat: 6-8 pieces; Cream (Single): 100ml; Almonds (Ground): 2 tbsp / 30ml

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

Features:

Cuisine:

Indian

Ingredients

2 tsp Sugar
4 tbsp / 60ml Coconut (Powder)
250ml Curry Base
6-8 pieces Meat
100ml Cream (Single)
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.

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Steps

1 Done 5 minutes	Lets get cooking 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
2 Done 1/2 minute	Create a paste 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.
3 Done 1/2 minute	Add the meat Add 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 sauce Add the remaining 2/3 of the base sauce and the cream and stir for 30 secs
5 Done 5-10 minutes	Final steps 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)
6 Done	Time to eat Serve when the sauce reaches your desired consistency (and when your meat is cooked through if you used raw meat)