Find curries too hot? Try a calmer Korma
Korma is often considered an ‘entry level’ curry due its mild flavour and is therefore a good choice for all the family to enjoy.
The Tiny Takeaway’s Korma spice blend is ready to use and add to your other ingredients, you’ll need an onion, some tomato purée, single cream, desiccated coconut and flaked almonds and your chosen meat, fish or veg. We decided to use chicken breast as we particularly like how the creamy sauce complements the flavour and texture of poultry.
There are cooking instructions printed on the packet, although we opted to go slightly ‘off-piste’ and prepare the curry differently to maintain the moisture in the meat.
First we marinated the cubed chicken breast overnight in a combination of two tablespoons of yogurt and about a half a teaspoon of the curry spice powder. This was all mixed together with the meat and placed in the fridge to work its magic.
On cooking, rather than adding the meat at the first stage, we dropped it into the pan after cooking the tomato purée at the frying stage and made sure it was thorough cooked before adding the cream.
How did The Tiny Takeaway Korma taste?
The resulting korma is rich and velvety smooth and while mild, it is still full of flavour. There is no heat, as any kind of chilli, paprika or pepper is completely absent, so if you can’t eat, or don’t like chilli, this is the curry for you. There is a tiny amount of spice from the ginger but any fieriness is undetectable.
This korma is all about fragrance which comes from both the whole black and green cardamoms which infuse the sauce with their perfumed aroma. Other spices include coriander and turmeric for their fresh, sweet and earthy flavours. The garlic is perfectly balanced and not overpowering.
For some added taste and texture we scattered over some toasted flaked almonds.
We served the chicken korma with a citrussy Saffron & Lemon Rice (recipe here) and some homemade Naan (recipe here).
What’s this funny brown thing in my curry?
That suspicious odd-looking dark brown lump is a black cardamom pod. It is one of the whole spices that’s used in curries to impart its wonderful perfumed flavour. If you find one just take it out as it has done its work. Eating a whole one is not recommended. It won’t do you any harm but it is rather a strong flavour and a little chewy.
Black cardamom has a combination of distinctive flavours and aromas, one being that of smokiness. The spice pods are dried over an open flame giving them their characteristic smell.
The resinous flavours similar to pine, eucalyptus and camphor are what give certain curries their unique flavour.
Artisan Food Trail Approved
We are pleased to give this award to The Tiny Takeaway for their Korma Spice Mix
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