Korma dates back to the Mughal Dynasty when it was cooked for the wealthy and even at royal courts. Well, we think Hari's version is certainly fit for a king!
If you don't like the heavy, sweet, creamy korma served in many UK restaurants then forget what you know and try this recipe. It's light, fresh and has a subtle sweetness which comes from cinnamon bark rather than spoonfuls of processed sugar.
There is also no rule book that says a korma has to be mild. Even die-hard chilli lovers will find this dish beautifully balanced and delicious. (But if you like, you can leave out some of the chillies - we won't judge.)
With the curry, we’d recommend rice or roti, or both. You can choose plain basmati or pre-made rotis, or for something a little extra special, why not try out Hari’s recipes for saffron or pea and cumin rice, or even a roti kit to make at home? As with the main dish, we’ll include all the pre-measured ingredients you need to make them along with an easy to follow recipe card.
This recipe just comes in the 4 person version. But never fear if you're cooking for 2 (or 1). It's perfect for keeping the leftovers for the following day. Some think that extra day of the flavours getting to know each other better makes it even tastier!
What we send you: Hari's Korma kit, aubergine, mushrooms & maris piper potato (mixed veg option) OR paneer, milk, onions, garlic, ginger, coconut milk, lemon, Greek yoghurt, fresh coriander.
You'll need from your kitchen: Ingredients: cooking oil, salt, pepper. Equipment (other than basic kitchen equipment): mortar and pestle / grinder.
Allergens contained in Korma Curry: milk, nuts, lupin (poppy seeds), wheat / gluten.
Allergens in rice/bread dishes: Zafrani Pilau: milk, Roti: gluten.
Packaged in an environment where we also store and handle cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide/sulphites, lupin and molluscs. Not suitable for people with severe allergies.