This is a very mild and creamy curry so anyone who has a desire to have hot curries can add chilli flakes when the curry is simmering. In the vegetable curry I also added sultanas and pineapple to make it fruity!
Preparation: 20 minutes Cooking: 30-45 minutes
Serves 4
Ingredients
1 tablespoon ground ginger
1 tablespoon ground garlic
2 onions finely chopped (use a chopper)
1 tablespoon vegetable oil
1 tablespoon tomato paste
¼ cup ground almonds
1 ½ cups Greek yoghurt
½ cup creamed coconut
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon sweet paprika powder
handful coriander leaves roughly chopped
salt to taste
Method
- Heat the oil in a large pan and add the onions, stirring till they start to getting a golden hue. Add garlic, ginger, tomato paste, garam masala, paprika and turmeric powder. Reduce heat and simmer for 3-4 minutes until the oil comes on top.
- Add the almonds, stir in then add yoghurt & creamed coconut. Increase heat to medium and stir the mix till it starts bubbling. If the mix is beginning to dry just add a little water or the liquid from creamed coconut can. Reduce heat to low - at this point it should have a creamy texture.
- Taste the curry sauce and add a little salt (you may not need it). It is at this stage you can add the vegetables or chicken and simmer for 10-15 minutes with the lid on. Sprinkle with freshly chopped coriander just before serving.
I hope you like this version of korma. There are many ways of making a creamy mild curry so as long as you stick to gentle spices you can create your own version! If you have a particular recipe which is a family favourite (and your own recipe), I will be happy to put it up.
