Use our unique korma masala to create a mild, rich, creamy curry to complement chicken, mutton or vegetables. A perfect blend of spices enhanced by poppy and sesame seeds.
[cooked-sharing]
1. Braise onions in oil until golden brown.
2. Add chicken, Spice Mecca Chicken Korma Masala and garlic and ginger paste. Stir for 2 minutes.
3. Braise for 2-3 minutes add water and cook for 10 minutes.
4. Add tomato puree and paste, yoghurt, coconut milk and water.
5. Cook on medium heat until lamb is tender (+- 40 minutes) (add more water if required.) Stir occasionally.
6. Garnish with freshly chopped green coriander & roasted cashew nuts.
7. Serve with rooti or basmati rice, fried potatoes and baked vegetables.
To Assemble:
OPTIONAL:
Before serving add 1 tsp tamarind concentrate.
Use lamb knuckles instead of chicken pieces, increase cooking time to 1 - 1½hours
Ingredients
Directions
1. Braise onions in oil until golden brown.
2. Add chicken, Spice Mecca Chicken Korma Masala and garlic and ginger paste. Stir for 2 minutes.
3. Braise for 2-3 minutes add water and cook for 10 minutes.
4. Add tomato puree and paste, yoghurt, coconut milk and water.
5. Cook on medium heat until lamb is tender (+- 40 minutes) (add more water if required.) Stir occasionally.
6. Garnish with freshly chopped green coriander & roasted cashew nuts.
7. Serve with rooti or basmati rice, fried potatoes and baked vegetables.
To Assemble:
OPTIONAL:
Before serving add 1 tsp tamarind concentrate.
Use lamb knuckles instead of chicken pieces, increase cooking time to 1 - 1½hours