Thanks in advance, It’s so fun and satisfying to know that I can pull together a tasty curry dish so quickly when the craving strikes. You can use greek yogurt, but the flavor of Greek yogurt has a little more punch and it often has a thicker consistency, so those might affect the dish a little. THANKS! I mean, it’s also a ton of other dishes from all over the world, but when the weather gets icky I just crave warm, spiced Indian food. Followed the directions. Make sure you have plenty of naan to dip in the creamy coconut sauce! I tried making this tonight and, while it was simmering (not boiling), I think it was still to hot and the yogurt curdled, giving the whole thing a soured/spoiled taste. My husband raved about how great it was! The only modification was I skipped the oil and just boiled the sauce and added the veggies and the spices. Had to rush out and buy some of the ingredients though, cheap enough. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop. And that’s it—that’s the sauce! Inevitably, I’d settle for those microwavable pouches of korma. Thanks for letting me know about the comment issue. I know what I am doing with the rest of the can! I’ll look in to it right away! Creamy almond butter will bring you closest to a classic korma, but cashew butter works great too. Domestic Preparation. Your email address will not be published. Nutrition information has been auto-calculated for your convenience. I loved this curry! INGREDIENTS: WATER, SUGAR, DESICCATED COCONUT, CREAM, COCONUT PASTE, ONION, CANOLA OIL, FOOD STARCH-MODIFIED, CONTAINS 2% OR LESS OF TOMATO PASTE, HEAVY CREAM, GINGER, GARLIC, SPICES (INCLUDING TURMERIC), SALT, LACTIC ACID, LEMON JUICE CONCENTRATE, DRIED CILANTRO LEAF. Chicken Korma Cooking Instructions - Serves 4 Heat 1 tbsp vegetable oil in a large pan. bottled garlic and ginger is just fine.) Now, to find and try my other sampling at the same restaurant: Mango chicken! Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Hi, Donna! My husband and I live in Texas. Add just enough to find the consistency you like 🙂. Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. I used the red onion I had on hand and 1/2 a jalapeno pepper plus some chopped cashews and it came out perfect for my taste. Add onions and other vegetables along with the entire jar of simmer sauce. each minced garlic and ginger paste. Same problem as well. As every nut butter fanatic will tell you, a little separation is natural. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I modified the recipe slightly to suit my own needs (I used organic canola oil instead of vegetable oil, and I used honey instead of sugar; I used a bit more potatoes & green beans than called for; and I think I probably had more cashews than called for). When something's so easy to make that you don't even need one. CONTAINS: MILK, COCONUT. WONDERFUL RECIPE — THANK YOU !!!!!!!!!!! Hi Anetta! A few years back I shared my recipe for Indian Chicken Korma, and it’s still one of the most popular recipes on the blog. I learned the hard way on that one. The cooking directions state to heat oil in a saute pan. Yay!! I recommend making the korma curry sauce in a large batch so that you can make multiple version of the korma. Learn more about me and my recipes! Enjoy! And then, when no one’s looking, I pull out the nut butter. Thanks for the recipe. Peel each individual almond? I made this for my “Lunch Club” at work, and it was a big hit-thank you! That’s when I make korma, the quintessential North Indian gravy that checks every box. Cooking advice that works. Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of … And will an ordinary thing green hot Indian chilli be alright or does it have to be a Jalapeno? The only thing better than a good recipe? (In my house, bottled garlic and ginger is just fine.) I love to make it in a huge batch and freeze it in portions for easy lunches. (Made from whole milk). I made this recipe back when I was living state-side, so I just used regular yogurt. That’s sooooo wide … One question though- I have two “curry powder” mixes and they are very different flavor profiles. This sauce tastes good with just about anything—vegetables, paneer, or even just roti to sponge it up (you know, for when you’re in a restaurant and actual plate licking is frowned upon). 😉. I cut out the tomatoes and just used more green beans and it was delicious. I’m glad your family loved it and for the adaptation. But! I am making this again! It is just THAT GOOD! Looking forward to trying more of your recipes. Season chicken with salt and pepper and brown evenly in hot oil. Yogourt Nature avec un bon pourcentage de gras (2% et +). This authentic vegetable korma curry has a creamy cashew sauce as a base and is loaded with wholesome vegetables like potatoes, cauliflower florets, peas, french beans and even carrot – it packs in the perfect medley of crunch and vegetable goodness in every spoon. I used small pieces, and they came out fine. My favorite part is that I can easily make a double or triple batch of this recipe, then freeze the leftovers in zipper-close bags or freezer safe mason jars. You can enter your email address at the bottom of the page to get new recipes sent to you once per week. My apologies if I have commented before, but I just wanted to say, this korma has been in our regular rotation for quite some time now. So, I made this but the spices were really overbearing for some reason! How demanding! The family loved it and polished off the whole thing. The nut butter may go undetected, but it is the subtle star of this dish. If your nut butter is hard and clumpy—as it tends to be at the bottom of the jar—soften it up in the microwave or with a splash of hot water, or take the time to smash it with the back of a spoon once it’s in your pot, and really mix it into your sauce as it all starts to cook together. Lamb Gyros with Authentic Greek Tzatziki Sauce, Easy Pork Medallions with Maple-Balsamic Sauce, Beef Gyros with Authentic Greek Tzatziki Sauce, 1 (1-inch) piece ginger root, roughly chopped, 1/2 cup canned, unsweetened full-fat coconut milk. If you are running low on any of your spices, I recommend snagging them on Amazon for just a few bucks per jar.