Books by Richard Sayce
BIR Korma Curry Recipe:
A misogynistic person may suggest that korma is a curry that is ideal for the ladies, but I disagree – it’s for children too! Joking aside, despite not having the depth and character of most other curries, it’s certainly very popular and pleasing to the palate if you want a rich, sweet and nutty taste.
My recipe uses all the usual ingredients, augmented with the infusion of cassia bark and garam masala for a more aromatic and exotic experience. This description reads like it belongs on an Indian Restaurant menu, doesn’t it?
This recipe will feed 1-2 people. Scroll down for the video.
- 3 TBSP (45ml) Oil or Vegetable/Butter, or a mixture of both
- 10cm Cassia Bark
- 1 tsp Ginger/Garlic Paste
- ¾ tsp Mix Powder
- ¼ tsp Turmeric
- ¼ tsp Garam Masala
- ¼ tsp Salt
- 4 TBSP Coconut Powder/Flour
- 1 TBSP Almond Powder
- Pre-Cooked Chicken, Chicken Tikka, Lamb, Prawns, Vegetables, etc.
- 300ml+ Base Gravy
- A small handful of Sultanas (optional)
- 2 TBSP Jaggery or Brown Sugar, or 3 TBSP White Sugar
- 100-125ml Single Cream, plus a little extra for garnishing
- 1½ TBSP Natural Yoghurt
- 1-2 tsp Butter Ghee (optional)
- 1-2 TBSP Toasted Flaked Almonds (optional)
- A small pinch of Saffron (optional)
- If you are wanting to use the flaked almonds for garnishing when serving, toast them in a frying pan on medium high heat until browned. Remove and save for later.
- Add the oil/ghee to a frying pan on medium high heat.
- Throw in the cassia bark and let cook for 30-40 seconds to infuse the oil with flavour. Stir occasionally.
- Now add the ginger/garlic paste and fry for 30 seconds, or until starting to brown with the sizzling sound dying down.
- Add the mix powder, turmeric, garam masala, salt, coconut powder and almond powder, and 75ml of base gravy.
- Fry for 20-30 seconds. The mixture will be very thick, so stir often to avoid burning. Use the base of a spoon to ensure flat and even distribution.
- Add the pre-cooked chicken/lamb/vegetables, etc. Turn up the heat to high and mix well.
- Then add another 75ml base gravy, stir and scrape it all together, and leave to cook until the sauce is reduced slightly and you see signs of oil rising to the surface.
- Add 150ml base gravy, the jaggery or sugar, and the optional sultanas.
- Stir and scrape the mixture all together again, then leave to cook 3-4 minutes, or until the coconut and almond powders have mostly dissolved and the oil separates again. Add extra base gravy to thin the sauce out, as to your preference. Avoid stirring/scraping unless the curry is showing signs of imminently burning.
- About 1-2 minutes before the anticipated end of cooking, turn the heat down low and stir in the single cream and natural yoghurt.
- Taste and add more sugar, cream or yoghurt if you like.
- For an optional extra richness and a glossy appearance, dollop in 1-2 tsp butter ghee just before serving.
- Instead, for those health conscious amongst you, spoon any surplus oil from the top of the korma. Healthiness is of course important, but maybe you should have thought of that before making this occasional treat!
- Serve, drizzling a little extra single cream on top, sprinkle with the optional toasted almond flakes, and for an exceptionally decadent experience, finish the korma off with a pinch of saffron.
- All spoon measurements are level (1 tsp = 5ml, 1 TBSP = 15ml).
- The sultanas are optional. Some people just don’t like them.
- It may take some time for the coconut and almond powders to dissolve enough so as not to be grainy in texture. If, unlike me, you don’t like a grainy feel, soak the coconut and almond in 300ml of boiling water for 10 minutes to get the party started.
- A korma curry is supposed to be rich and creamy. Eat it as a special treat, and not very often. The author of this recipe does not wish the recipients to have a dodgy tikka or fall into a korma!
- Enjoy this Korma curry recipe, and please visit the Misty Ricardo’s Curry Kitchen YouTube Channel for lots of Indian recipes.