Indian Curry Kits
Classic Korma Curry
3 Simple Steps | Ready in 10 mins
Our Classic Korma Curry draws inspiration from a traditional Indian korma curry, bringing to life a symphony of flavours from mild spices and aromatics, sweet onion, creamy coconut and cashew nuts. Perfect with red meats, chicken, seafood, vegetables, paneer or eggs.
Origin Story
Korma curry is a dish with deep historic roots. It is believed that it stems from the Mughal dish ‘qaurama’, whose name is a reference to the technique of gently braising tender pieces of meat, such as chicken or lamb.
Traditionally, the meat was marinated with yogurt, ginger, garlic, onions and spices. This marinated meat was then braised, and the resulting sauce was thickened with ground nuts and cream.
The curry was a rich and regal dish, which was served to the Mughal court.
Our version pays homage to this historic version of korma, incorporating cream, nuts, garlic, ginger and mild spices for a flavour-packed curry.
Nutrition
Information
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp of oil in a small pan, add spices and cook for 20 seconds (use chili from spice pack for extra heat).
- Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce. Simmer for 1-2 minutes.
- Stir in the main sauce and simmer for another 3-5 minutes, or until the protein or veg is cooked through.
Serves 2-3 with naans, rice or parathas.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- For a change of flavour, add a handful of soft herbs into the sauce – or, for more tang, some halved cherry tomatoes.
- If you have time, marinate the meat in the base sauce for an hour to allow the flavours to permeate the meat.
- Dress it up by garnishing with nuts, dried fruits, saffron and/or crispy onions.
A mild korma curry sauce with onions, mixed herbs, and spices in individual pouches.
Onions, Yogurt (Water, Milk Powder, Bacterial Culture), Water, Coconut Milk Powder, Sunflower Oil, Butter, Garlic, Cream, Cashew Nuts, Ginger, Spices, Tomato Paste, Rice Flour, Salt, Sugar, Milk Powder, Herbs.
For all allergens see ingredients in bold.
May Contain: Mustard, Nuts, Sesame, Soy, Peanuts, Celery, Sulphites, Gluten & Soya.
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days.
Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
