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Korma Curry Paste
Korma Curry Paste is a modern British recipe for a mild and aromatic curry paste typically used in fowl-based dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Korma Curry Paste.
prep time
5 minutes
cook time
10 minutes
Total Time:
15 minutes
Makes:
1 small jar
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBritish Recipes
Korma is a classic mild and creamy curry paste made with cashew nuts and desiccated coconut. It's great as an introduction to curries for those who do not like their food overly-spicy. This is also an excellent base curry paste for use with leftovers (particularly chicken, turkey or pork).
Ingredients:
1 tbsp cumin seeds
1 tbsp coriander seeds
10 green cardamom pods, seeds extracted
2 tbsp vegetable oil
4 garlic cloves, peeled
5cm (2in) fresh ginger, peeled
2 tbsp tomato puree
2 green chillies, washed and topped
60g (2 oz) cashew nuts
8 sprigs coriander
3 tbsp desiccated coconut
1 tbsp garam masala
1 tsp ground turmeric
Method:
Gently fry the cumin, coriander and cardamom seeds in oil until the flavours are released. (You will know because the air will fill with gorgeous smells!)
Remove from the heat and once cooled down place in a food processor along with all the other ingredients.
Process until a relatively smooth paste is formed. You might need to add a splash of water to enable to machine to do its job.
Proceed to use the korma curry paste as you would the shop-bought version.
