Korma (made with base gravy)
MADE WITH BASE GRAVY

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Korma (made with base gravy)

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Ingredients

Adjust Servings:
2 tsp Sugar
4 tbsp / 60ml Coconut (Powder)
250ml Curry Base
6-8 pieces Meat
100ml Cream (Single)
2 tbsp / 30ml Almonds (Ground)

Nutritional information

1
Serving Size

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Features:
  • Base Gravy
  • Heat 0/5
Cuisine:

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

  • 15 minutes
  • Serves 1
  • Easy

Ingredients

Directions

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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)

thecurrykid

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