Serves: 1


Another curry named after the method of cooking. The word Korma translates roughly as “To Braise”, as such a traditional Korma will go through a long and slow process of cooking. In BIR circles the Korma is a mild curry flavoured with cardamom pods, almonds and yoghurt.


  • Precooked meat or vegetables

  • 400ml Base gravy
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 3 tbsp. Ground almonds
  • 3 tbsp. Yoghurt
  • 1 tbsp. double cream
  • 3 or 4 Cardamom pods
  • 2 tbsp. Coconut powder
  • A few drops of yellow food colouring.


Toast the cardamom pods in the warm pan for a few seconds then add 200 ml of base gravy to the pan, add the mix powder, salt and sugar and stir well for a few minutes until beginning to boil. Allow the sauce to thicken then add the ground almonds and coconut powder, stir well to incorporate in to the sauce then add the precooked meat or vegetables and yoghurt. The yoghurt will thin the sauce out quite a bit so stir well and allow the sauce to thicken again. Now is the time to add the cream and the food colouring if you plan to use it. Stir well then serve.

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