Description
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.IngredientsOnion, Water, Coconut Milk Powder, Sunflower Oil, Butter (MILK), Garlic, MILK Powder, Cream (MILK), CASHEW NUTS, Ginger, Ground and Whole Spices, Tomato Paste, Rice Flour, Salt, Sugar, Colour: Paprika ExtractDirectionsServes 2-3 1. Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds. 2. Add the meat, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes. 3. Stir in the main sauce and simmer for 3-5 minutes or until the meat is cooked through (1- 1 1/4 hours for shoulder and leg and 30-35 minutes for mince)Safety WarningNoManufacturer Contact InformationHorton House, Exchange Flags, Liverpool, L2 3PF.
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