Mudgeeraba Spices
South Indian Korma Recipe
This mild South Indian Korma is delicous cooked with coconut cream and is a family favourite. Perfect to cook chicken, lamb, beef, sausages or hard boiled eggs with vegetables and/or potato. This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Ingredients
- 2 tbsp South Indian Korma Paste
- 500 grams Chicken thigh fillets cut small
- 1/2 cup coconut cream
- 200 grams tomatoes
Method
- Add the South Indian Korma Paste to a pan, add the meat and seal on high heat, stir well.
- Add the coconut cream, tomatoes and enough water to make gravy to cook.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
