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.
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
0 servings