RECIPE: Authentic Indian Korma
Korma is quite literally the curry of kings! Originating from the expensive tastes of Indian Mughals, this rich and creamy Indian curry recipe dish is the height of indulgence and decadence! And with that information to hand, you need never be at the mercy of teasing when ordering a korma!
You can re-create your own lavish, fragrant and authentic curry in under 20 minutes at home and beat the takeaway time and cost using Ferns’ Korma Curry Paste for under £5 ! The paste contains enough for over 20 portions so is great value for money. Buy a jar here: http://www.theasiancookshop.co.uk/ferns-korma-curry-paste-9185-p.asp
(P.S. It’s Gluten Free!)
FERNS’ AUTHENTIC CHICKEN KORMA
- 3 tsp Ferns’ Korma Paste
- 2x chicken breast (diced)
- 1 large onion (finely chopped)
- 2 tomatoes (chopped)
- 30ml coconut milk or 50g creamed coconut
- 1 tbsp fresh chopped coriander
- 1 tbsp flaked or ground almonds
- 1/2 tsp chopped root ginger
- 1tsp oil
- Heat the oil in a large frying pan, then add the onions and the chicken and sauté for 5 minutes.
- Add Fern’s Korma Paste and continue frying for 2 minutes.
- Once the chicken is cooked thoroughly add the ginger, coriander, tomatoes, almonds and coconut milk.
- Continue to cook for a further 2 minutes and then serve.
Why not try a lamb, beef or prawn korma? There are many other varieties in the range. Visit http://www.fernsofindia.co.uk to see what’s available.