Korma Curry Spice Kit

£3.50

Included in the kit: Printed instructions, Cinnamon Stick, Turmeric Powder, Ginger Powder, Black Pepper, Green Cardamoms, Cloves. 6 g (Net)

Store in cool, dry conditions

Ingredients are originally from Various EU countries, India, Indonesia, Thailand, China, Madagascar

Korma provides a light fragrant dish with layers of moderately spicy flavours which is hotter than the average Korma! This korma curry kit will serve up to 4 people. This is perfect with our recipe for spicy green dip on our free recipe page

This Korma curry spice kit provides a light fragrant dish with layers of moderately spicy flavours

This is what else you need to make your  Korma Curry spice kit

Choose your main ingredient from: 500g–750g diced chicken, vegetables or paneer, 2 garlic cloves, crushed, 150ml water, 3 tbsp oil, 2 medium onions, peeled, 4 green chillies, 150ml natural yoghurt, 200ml stock, 1 tsp salt, handful of fresh coriander leaves, chopped

The instructions:

  1. Place 2 crushed garlic cloves in 150ml of water to obtain a garlic infusion.
  2. Puree the onions and green chillies and gently fry with the oil in a pan over a medium heat for 10 minutes.
  3. Add the contents of your Spice Bag followed by your chicken, vegetables or paneer, garlic infusion and yoghurt. Simmer for 10 minutes with the lid on the pan.
  4. Add the stock and salt simmer until cooked and the gravy has reduced. Garnish with coriander leaves and serve.

About Korma Curry

Korma provides a light fragrant dish with layers of moderately spicy flavours which is hotter than the average Korma! This korma curry kit will serve up to 4 people. This is perfect with our recipe for spicy green dip on our free recipe page

The word “korma” is derived from Urdu ḳormā or ḳormah, meaning “braise”, derived in turn from Turkish kavurma literally meaning “cooked meat”.

Korma, also spelled kormaa, qorma, khorma, or kurma, is a dish originating in South Asia or Central Asia consisting of meat and/or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste. This dish is stock based and does not use cream, coconut or seed paste and can easily be used with chicken, vegetables or paneer.