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Korma By The Curry Kid


6-8 pieces of meat, vegetables, tofu or paneer

1 tablespoon of vegetable oil

1 small blended or VERY finely grated onion (50g)

1/4 teaspoon of salt

1/4 teaspoon of coriander powder

1/4 teaspoon of cumin powder

1/4 teaspoon of turmeric powder

1 teaspoon of tomato paste mixed with 2 tablespoons of water

250ml of boiling water

1 tablespoon of sugar

4 tablespoon / 60ml of coconut powder (I use this one 80-100ml of cream (Single)

2 tablespoon / 30ml of ground almonds


Heat the pan on low to medium and add the oil. Once hot gently fry the grated onions until they soften and

begin to turn golden

Add the salt, coriander, cumin, turmeric, tomato paste and a little water. Mix into a paste. Add a drop of

water if the paste is too thick.

Add the sugar and coconut powder and stir for 60 seconds, then add the remaining water Add the meat and cook for about 30 seconds. If adding raw meat cook until it starts to brown. cooks

slowly add the cream whilst stirring then the ground almonds and simmer on high to reduce. Stir every

couple of minutes by scraping the sides and mixing in as this helps to develop more flavours is the sauce

Serve when the sauce reaches your desired consistency (and when your meat is cooked through if you

used raw meat)


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