Korma

Korma is a popular Indian dish, brought to Northern India, Pakistan and Bangladesh by the invaders from Central Asia during the 16th century. They used to simmer lamb in milk or yogurt for long period of time – which is still one of the most popular festive methods of cooking among Arabs and Bedouins. The name Korma is related to the Тurkish kavurma (meaning cooked meat).
In India the locals added to the stewed in milk meat traditional spices like coriander and cumin, nuts (usually cashew or almond) and in some regions replaced the yogurt with coconut milk.

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  • 100% natural ingredients

    100% natural ingredients

  • Premium quality

    Premium quality

  • Fast delivery

    Fast delivery

  • Preparation time15 minutes
  • Cooking time50 minutes
  • Portions4

Spice Kit Ingredients

coriander, garam masala, cassia cinnamon, cumin, turmeric, black pepper, chili pepper, green cardamom, clove, bay leaf

Ingredients
  • 1.5 kg chicken legs (or 1 kg chicken breast, lamb, pork)
  • 2 onions (200 g)
  • 4 cm ginger (around 1 tbsp grated)
  • 7 garlic cloves (around 1 tbsp grated)
  • 300g yogurt
  • 8 tbsp oil
  • 50g raw cashews/peeled almonds
  • 1-2 chilies (optional)
  • salt
  • fresh coriander (optional)
  • fresh mint (optional)
  • basmati rice (for a side dish)
Preparation
  1. Puree 7 garlic cloves and 4 cm piece ginger.
  2. Finely chop 2 onions (200 g) and 1-2 chilies (optional).
  3. In a blender mix the raw nuts with 3 tbsp water and 3 tbsp yogurt until the paste is homogenous. Add the remaining yogurt and blend again.
  4. Remove the skin of the chicken (if any).
Cooking
  1. Heat 8 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.
  2. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
  3. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.Stir in the nut and yogurt paste along with the contents of package №2 and package Chili (optional). If the mixture(masala) is too thick add a few tbsp of water.
  4. Stir in the nut and yogurt paste along with the contents of package №2 and package Chili (optional). If the mixture(masala) is too thick add a few tbsp of water.
  5. Add the meat, some salt and a glass of water. Cook over medium to low heat till the meat is completely cooked:- 20-25 min. for chicken breast;- 35-45 min. for chicken legs;- 40-45 min. for pork and lamb
  6. Add the contents of package Garam Masala
  7. Taste and add salt if necessary.
  8. Garnish with finely chopped fresh coriander and mint (optional)
  9. Serve with naan or basmati rice.
  10. * The above cooking times are approximate and may vary according to the thickness and material of your pan, the heat source and the meat used.

Product has Vegan icon egan recipe

Vegetarian Korma

Ingredients
  • 1 kg vegetables (mix of cauliflower, potatoes, peppers, carrots, zucchini)
  • 150g peas (canned or frozen)
  • 2 onions (200g)
  • 4 sm ginger (1 tbsp grated)
  • 7 cloves garlic (1 tbsp grated)
  • 50g raw nuts (cashew/almonds)
  • 1 can coconut milk
  • 8 tbsp oil
  • 1-2 fresh chilies (optional)
  • salt
  • fresh coriander (optional)
  • basmati rice (as a side dish)
Preparation
  1. Preheat oven to 220°C with a fan.
  2. Cut vegetables (without the zucchini) into equal pieces and place on a tray, lined with parchment paper. Salt and drizzle with some oil.
  3. Chop the onions.
  4. Puree 7 garlic cloves and 4 sm ginger.
  5. In a blender puree nuts with 3 tbsp coconut milk.
Cooking
  1. Roast vegetables in the preheated oven for 15 minutes. Then take out and leave aside till ready to use them.
  2. Heat 8 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.
  3. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
  4. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.
  5. Add the contents of package №2 (and optionally package Chili) and stir constantly for 1 minute.
  6. Add pureed nuts, all coconut milk and a cup of water if necessary. Wait till it simmers gently.
  7. Pour in the pan the peas, chopped zucchini and the roasted vegetables and mix with the masala.
  8. Add the contents of package Garam masala and stir.
  9. Sprinkle with fresh coriander (optional)
  10. Serve with basmati rice.
  • Download recipe (pdf)


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