Korma (made with base gravy)
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 4 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 2 tablespoons Sugar
- • 250ml Curry Base
- • 6 pieces Meat / Veg / Paneer
- • 90ml Single Cream
Preparation Steps
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
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.
Add the meat and cook for about 30 seconds. If adding raw meat cook until it starts to brown.
Add the remaining 2/3 of the base sauce and the cream and stir for 30 secs
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)
Serve when the sauce reaches your desired consistency (and when your meat is cooked through if you used raw meat)