Korma recipe
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Timings & Yeildings
Prepration : 20mins
Cooking : 70mins
Total : 90mins
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
1 1/2 pound poultry or meat
1/2 cup cashew nuts and almonds, or mixture
1/2 inch gingerroot fresh, chopped
1 clove garlic chopped
2 each green chiles optional
1/2 teaspoon saffron
2 tablespoons milk warm
1 tablespoon clarified butter
2 tablespoons sunflower oil or corn oil
1 each onion chopped
3 ounces yogurt, plain
3 ounces cream
1/2 cup coriander fresh, chopped
1 x salt
1 x lemon juice optional
2 each cardamom pods
3 each cloves, whole
1 inch cassia bark
1 teaspoon coriander seeds
1 teaspoon cumin seeds
 Cut the meat into 1 inch cubes (the poultry on or off the bone, to taste).

Blend the nuts, ginger, garlic and chilles into a course paste with 1/4 pint of water. Soak the saffron in warm milk for 1 minutes.

Heat the ghee and oil together, then fry the spices then onion until golden. Add the nut paste and yoghurt, and cook for 1 minutes or so. Add the meat, mixing in well. Simmer for about 1 hour or until the meat is tender. Add water bit by bit if needed.

About 1 minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk. Add the cream, fresh coriander and salt to taste. Garnish with lemon juice if liked.


Coriander: You may know it as "cilantro or Chinese parsley"

Cassia bark: Similar to cinnamon but with a sweet musky fragrance.

When frying the spices use a gentle heat as they are easily burnt! True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nut and safron. They can be made with chicken, duck, lamb, beef or mutton and should be served with plain or pullao rice
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