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Korma

Apapted from The Curry Guy

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Korma is a sweet, nutty and creamy Indian dish that is normally served mild. I find that they are often over-sweet at restaurants, so this one is adapted for less sugar.

Ingredients

  • 2 Tbsp Ghee (clarified butter)

  • 1cm Cinnamon Stick

  • 3 Cardamom Pods, crushed

  • 1 large clove of Garlic

  • 1 cm Ginger

  • 300ml (1 1/4 cups) Base Curry Sauce

  • 1 - 3 Tbsp sugar

  • 3 Tbsp ground Almonds

  • 1 Tbsp Coconut Flour

  • 300g of your preferred Meat or Vegetables (my favourite is lamb, but chicken is more common)

  • 100ml Coconut Cream

  • 70ml (1/4 cup) double Cream

  • 1/2 tsp rosewater (optional)

  • 1/2 tsp Garam Masala

  • Salt to taste

Method

  1. Roughly chop the garlic and ginger then crush them to a paste in a pestle and mortar (you can leave skins on).

  2. Cook your chosen meat, vegetables or combination as you prefer (I would normally just fry off some lamb chunks or use left-over roast chicken bits).

  3. Melt the ghee in a frying pan over medium heat.

  4. When bubbling hot, stir in the cinnamon and smashed cardamom pods.

  5. Fry for about 30 seconds to infuse the flavour of the spices into the ghee and then add the garlic and ginger paste. Fry this for a further 30 seconds.

  6. Add the ground almonds, sugar and coconut flour. This will look quite dry after about 10 seconds in the pan. This is your queue to add base sauce.

  7. Stir in the base sauce. If the sauce is too thin, cook it down until it is the correct consistency.

  8. Add the meat or vegetables to the sauce and stir well so that it heats through.

  9. Bring to a simmer and add the coconut cream.

  10. Add the cream and rosewater if using.

  11. Taste and adjust the korma for salt and sugar.

  12. Serve with rice or naan bread. You can garnish with a sprinkle of garam masala and a swirl of cream.

Notes

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