Delicate Korma Curry
  • 3simple
    steps
  • 10mins
     

A truly versatile curry with a beautifully aromatic, delicately spiced and nutty flavour that showcases some of India’s finest spicing. Perfect with red meats, chicken, seafood, vegetables, paneer or eggs.

Contains a whole spice pouch, a base sauce and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Mild

The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!

Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.

Information

Anjum’s Top Tips

Cut meat, fish, paneer or vegetables into equal sized cubes.
If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3, alternatively if left whole remove them with a spoon before serving. If you are using fish, add this with the main sauce in step 3.
Heat 1 tsp of oil in a small pan, add the whole spices and chilli (if using). Cook for 20 seconds.
Add the fresh ingredient and brown lightly. Add the base sauce and cook for 1 minute over high heat.
Stir in the main sauce and 2 tbsp water or as needed and simmer until the meat, fish or vegetable is cooked, around 3-6 minutes.

Coupez la viande, le poisson, le paneer ou les légumes en morceaux égaux.
Si vous n’aimez pas les épices entières, broyez-les à l’aide d’un pilon et d’un mortier et ajoutez-les à la fin de l’étape 3. Alternativement, si vous utilisez des épices entières, retirez-les à l’aide d’une cuillère avant de servir le plat. Si vous utilisez du poisson, ajoutez-le avec la sauce principale à l’étape 3.
Chauffer 1 cuil. à thé d’huile dans une petite poêle et ajouter les épices entières et le piment chili (s’il y a lieu). Cuire pendant 20 secondes.
Ajouter les ingrédients frais. Laisser rissoler légèrement. Ajouter la sauce de base et cuire pendant 1 minute à feu vif.
Ajouter la sauce principale et 2 cuil. à soupe d’eau, ou au besoin, et remuer. Laisser mijoter jusqu’à ce que la viande, le poisson ou les légumes soient cuits, environ 3 à 6 minutes.

OUR PERFECT Delicate Korma Curry

Cut or chop three handfuls of mixed vegetables into bite-sized pieces (we like to go traditional and use cauliflower florets, green beans, carrots and peas).  Add a handful of paneer cubes or chickpeas for added protein. Heat 2 tsp. vegetable oil in a non-stick frying pan and fry the spices from the sachet for 20 seconds, adding the extra chilli for optional heat. Add in the vegetables (except the peas), the paneer - if using - and a little seasoning. Sauté for 3-4 minutes. Add both sauces from the pouches and bring to a boil. Simmer gently until the cauliflower and carrots are cooked through, add in the spinach and peas and a small splash of boiling water. Bring back to a simmer and serve. I like to garnish the dish with some toasted nuts.

Serve with naan or a rice pilaf.

For added texture and some sweetness, add some chopped dried figs, dates or apricots into the curry.

This makes a delicious savoury pie filling with vegetables or chicken or both added to it.

Add a small splash of cream or coconut cream for added richness. Add a little saffron for a subtle change of flavour that makes it feel more regal.

A really good base for stronger flavours, try adding dill or other soft herbs for a flavour change - or some tomatoes for some tang.

WHAT'S INSIDE

Onion, Milk Curd, Garlic Paste, Coconut Milk Powder, Sunflower Oil, Milk, Spice Pouch (Red Chilli Pepper, Black Cardamom, Green Cardamom, Mace, Whole Peppercorns, Cinnamon), Ginger Paste, Cream, Cashews, Butter, Rice Flour, Tomato Paste, Salt, Sugar, Spices.

Oignon, lait, pâte d'ail, poudre de lait de coco, huile de tournesol, lait, sachet d'épices (piment rouge, cardamome noire, cardamome verte, mace, grains de poivre entier, cannelle), pâte de gingembre, crème, noix de cajou, beurre, farine de riz, pâte de tomate, sel, sucre, épices.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA

TYPICAL VALUES
Amount
 Teneur
% Daily value
% valeur quotidienne
Calories/Calories 300
Fat / Lipides 24 g 37%
    Saturated/saturés 12 g
+ Trans / trans 0.2 g
61%
Cholestrol / Cholestérol 5 mg
Sodium/Sodium 790 mg 33%
Carbohydrate / Glucides 16 g 5%
    Fibre / Fibres 2 g 8%
    Sugars/Sucres 10 g
Protein / Protéines 5 g
Vitamin A / Vitamine A 2%
Vitamin C / Vitamine C 0%
Calcium / Calcium 8%
Iron / Fer 8%

The spice mix

  • Black cardamom for smoky depth
  • Black Peppercorns for heat
  • Cassia for sweet warmth
  • Whole red chilli for clean heat
  • Green Cardamom for freshness
  • Mace for aroma
I have just tried your Delicate Korma Curry. It was delicious and had very authentic Indian flavours. Easy to use too. Meal to table in 15 minutes. Congratulations on creating an amazing product.
Charmayne from Australia
Explore our recipes
Hearty Chicken & Mushroom Pie
View Recipe
Grilled Creamy Chicken
View Recipe
Creamy Chicken and Dill Curry
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Chicken and Vegetable Pot Pie
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Fish Korma with Spinach and Tomatoes
View Recipe