Korma (made from scratch)
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 1 tablespoon Vegetable Oil
- • 50g grated or very finely diced Brown/White Onion
- • 1 teaspoon Tomato Paste
- • 1/4 teaspoon Salt
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Garam Masala Powder
- • 4 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 2 tablespoons Sugar
- • 300ml (boiling) Water
- • 6 pieces Meat / Veg / Paneer
- • 90ml Single Cream
Preparation Steps
Heat the pan on low to medium and add the oil, grated onions and salt. Gently fry until the onions soften and begin to go golden. Do not add more that the stated amount.
Add the coriander, cumin, turmeric, garam masala and tomato paste. Mix and add a drop of hot water if the paste is too thick. Fry for a minute or two until the oil separates
Add the sugar, ground almonds and coconut powder, stir for 30 seconds adding a little water to make a paste, slowly add the water whilst stirring continuously until all the powders are combined
Add the cream, turn the heat up to high and reduce on full for a couple of minutes
Add the meat, coat to stop it drying out then continue to cook and reduce stirring every couple of minutes by scraping the sides and mixing in (this helps to develop more flavours is the sauce cooks)
If the sauce is getting too thick and the meat is not yet cooked through it's fine to add a little more boiling water at any time. I would suggest in 50ml amounts
Serve when the sauce reaches your desired consistency and turns a rich orangy yellow colour (and when your meat is cooked through if you used raw meat)