This is a chicken korma just like you get at the best curry houses.
If you like a creamy chicken korma, this recipe will get you the results you're looking for.
My best advice is to taste as you cook. Do that and you can't possibly go wrong. Adjust the sweetness to taste and you will love this korma recipe. Serve it with a side of perfectly cooked rice or homemade naans and chapatis and you'll be in chicken korma heaven!
Make your chicken korma the way you like it...
The great thing about mastering curry house style cooking is that you can make your favourite curries the way you like them.
You can use the freshest ingredients from the suppliers you prefer. I use my local farm shop for my meat and most vegetables because I know their passion for quality.
To be honest, I'm not a big fan of chicken korma when we go out for dinner because I find most of them too sweet. I also like my curries spicy.
When making this chicken korma at home, I usually cook up one mild version and then one with loads of chillies and no sugar for myself. You can do that when you cook these famous curries for yourself.
How do you adjust the sweetness, creaminess and nuttiness...
Kormas are loved by many because they are sweet, nutty and creamy.
So why not make your chicken korma exactly as you want it? Add more sugar than suggested in the recipe below to taste if you want. Add more ground almonds for a nuttier flavour. Do you prefer more cream? Go for it.
Please use the recipe below as a guide. The ingredients in the recipe are exactly those used to make kormas at curry houses everywhere but only you can decide exactly how much of each ingredient to use.
What is a restaurant style chicken korma?
By this I mean British Indian restaurant (BIR) style chicken korma.
If you were to order a chicken korma in India, you would be served something very different.
The kormas served at curry houses are actually kormas in name only. In India, korma is a style of cooking where meat and vegetable are slowly braised in a sauce until the curry is out of this word gorgeous.
Authentic chicken kormas can be sweet, savoury, mild, spicy... It all about the cooking method and I have had some good ones.
So our western chicken kormas are a completely different thing but for so many people, they are the 'go to' curry when dining out.
What do you serve chicken korma with?
If you'd like to make this curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or or another popular rice side.
If you'd like to make naans or chapatis, I have lots of those recipes for you here. Dal is also delicious with a korma.
Want to start your chicken korma meal off with a bang? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
Don't forget the samosas!
How does this chicken korma recipe differ to the one in my cookbook 'The Curry Guy Bible'?
This is the same recipe from my cookbooks 'The Curry Guy' and 'The Curry Guy Bible' with one difference.
For my books I developed the curry house recipes to serve four people. In the recipe below, I pretty much halved the recipe to a curry house portion.
You could of course double it if you want to serve more people but here I wanted to show you how it would be made at an Indian restaurant.
Alternative ingredients...
Not a fan of chicken but still like a good korma? No problem.
Just like when you go out for a korma and you see it on the menu, you can decide which main ingredient goes into it.
Lamb korma, keema korma, king prawn korma, paneer... All of these taste great in the sauce.
I am also often asked about vegan substitutes. You could use a vegan cream or yoghurt in this recipe for creaminess and add vegetable or vegetable kofta to replace the chicken.
There are also some good vegan/vegetarian ghees on the market. I have used 'Better Ghee' and found it quite good.
Working ahead...
As with all curry house style recipe, you will need to make a base sauce for it to be just right. Don't let that stop you! The base sauce, my recipe is here, is super easy to make and it freezes well.
I always have some on hand for that last minute curry craving.
Although you could add the chicken raw to the sauce and cook it through, I recommend making my my pre-cooked stewed chicken recipe. The stock that the meat cooks in can be added in small amounts to the curry to give it a nice flavour boost.
Before cooking, it is also a good idea to get all of your ingredient laid out and in order so that you don't have to go looking for ingredients while cooking.
What is block coconut?
Block coconut is coconut milk that has been solidified. I know from this blog and my books that it is not available worldwide.
If finding it is a problem for you, you could just add a little thick coconut milk.
Just don't substitute desiccated coconut! Big mistake.
Below you will find step by step photos of the cooking process.
Here are some more curry house favourites you might like to try!
Chicken Tikka Masala
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
This chicken korma recipe will get you fantastic results!
How To Make Chicken Korma
This chicken korma is just like those you find at the best curry houses. If you would like to make things easy on yourself, you might like to try chicken korma in the slow cooker or this one pot chicken korma from scratch.
Ingredients
- 2 tbsp ghee
- 1 x 1cm cinnamon stick
- 3 green cardamom pods - smashed
- 1 tsp garlic and ginger paste
- 300ml (1 1/4 cups) approx. heated base curry sauce
- 1 generous tbsp sugar (more or less to taste)
- 3 tbsp ground almonds
- 1 tbsp coconut flour or coconut milk powder
- 300g (11oz) pre-cooked chicken
- 50g (2 oz) block coconut
- 70ml (1/4 cup) double cream
- 1/2 tsp rosewater (optional)
- 1/2 tsp garam masala
- Salt to taste
Instructions
- Melt the ghee in a frying pan over medium heat.
- when bubbling hot, stir in the cinnamon and smashed cardamom pods
- Fry for about 30 seconds to infuse the flavour of the spices into the oil and then ad the garlic and ginger paste. Fry this for about 30 seconds to cook off the rawness.
- Add the ground almonds, sugar and coconut flour. This will look quite dry after about 10 seconds in the pan. This is your queue to add base sauce.
- Stir in about a ladle of base curry sauce. This is added as required. If the curry is looking dry, add a little more sauce. If too saucy, cook it down.
- Add the chicken to the sauce and stir well so that it heats through.
- Bring to a simmer and add the block coconut and continue simmering until it melts into the sauce.
- Add the cream and rosewater if using. Taste the korma. You can and should adjust the flavour to your liking adding more sugar if necessary.
- Seasons with salt to taste. If you like, you can garnish with a little garam masala and a swirl of cream.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 25gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 203mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 11g
minnie@thelady8home says
Delightfully light and delicious curry. I love a good korma, and the rose petal decoration is a nice touch.
Aga says
I love curries this is a terrific Asian recipe, the kitchen smells yummy while its cooking . The thing i really like about is you can change the recipe to suit your taste buds, like I can substitute Ghee, or chicken to Mutton 😀
Dan Toombs says
Hi Aga
Great to hear. Yes, all of my recipes can be changed. They are just ideas which I hope people will make to their own tastes. Good to hear you do.
Dan
Rahul says
mouth watering dish... feeling hungry 🙁
Dan Toombs says
Thank you. Enjoy.
Dan
David Lonergan says
Hi Dan I have ordered your book. in the korma recipe on this it says cashew paste but in your youtube video you used almond powder? have you changed the recipe? can't wait to cook.
Dan Toombs says
Hi David - Thank you very much for purchasing my book. I have learned and developed so many recipes for korma. They are all quite similar. Either cashew paste or almond powder will do! I hope you like the recipe.
Thanks,
Dan
Will says
Do you use the full cardamom or just the seeds. Just made the masala it was superb.
Dan Toombs says
Hi Will
I use the cardamom pods. There is a photo showing this. You could take them out before adding the sauce ingredients if you like. I usually just leave them in.
Hope this helps
Dan
Vince says
The ingredient list mentions turmeric, but then it doesn't appear in the cooking instructions. Do you add it with the "cumin, garam masala and green cardamoms"?
Paddy Hannan says
I noticed this too, Vince. I added it with the spices at the start. Just an error, I think!
Dan Toombs says
Oops! I thought I edited the turmeric out but obviously left it in the ingredients list. I used to make kormas with turmeric. It is a great spice for most curries but I've found that with kormas, it's better left out. Try the recipe without next time. You can always add it again if you don't agree. 🙂
Thank you,
Dan
Hayley brewer says
We fancied a change and this korma dish was lovely, my fiancé also enjoyed it. I have never made a curry base before just made curry pastes instead. I am making the madras recipe this evening so looking forward to it.
Dan Toombs says
Great to hear Hayley. Good luck and enjoy.
Dan
Fi says
Missing uk curries after twenty years in remote western australia! How can i adapt this t make vegetable korma for aussie veg friends? Just add the veg after makng sauce ? Steam veg first, like butternt squash etc? Excited t try this.
Dan Toombs says
Hi Fi
There are two ways you can do it. I usually pre-steam my vegetable until they are just cooked through. Then all I have to do is heat them up in the sauce. Perfect! If you don't mind cooking the veg while your friends are around, you could just cook them in the sauce. Obviously some veggies will take longer but I'm sure you know that.
Happy cooking!
Dan
Arnauld says
That recipe looks very nice !
However, I just bought your ebook and something's puzzling me : why the recipes are so different between your ebook and your blog ???
Recipes on the ebook are far more simple, and they are all almost the same whereas the recipes on your blog look tastier and more genuine. For example, in your ebook, you don't use garlic and ginger paste, you don't use cardamoms pods but pouder, you begin by heating the curry sauce and then you add the spices (which is an odd way to cook, as in indian recipes, we always to sizzle the spices in hot ghee).
Your blog is awesome but it would be great to update / correct the errors in your ebook. Please.
Dan Toombs says
Hi Arnauld
Thank you. The ebooks are in the process of being updated. I wrote the book I think you are referring to in 2011- 2012. I have learned so much in the past four years. I've visited many more restaurants and learned tips from excellent chefs. The great thing about ebooks is that they can be updated which I will do. Problem is finding the time. I actually lost the only copy of that ebook I had so I will either be rewriting it completely or trying to deal with the html version I can download from Amazon.
The photos on my blog are better because I have invested in a better camera. 🙂 All will be updated soon. I'll find a way. I promise.
Dan
Fi says
You use garlic n ginger paste in most of ypur recipes. Is this something you have made yourself or supermarket stuff? Is it better t use fresh?
Dan Toombs says
Hi Fi
You can purchase garlic and ginger paste but it is far better to make it yourself. I have a recipe on the site but to make it easy for you, simply blend equal amounts of garlic and ginger with just enough water to form a paste.
Thanks
Dan
Patrick Walker says
I keep a stash of this in the fridge all the time now. It's a bit laborious peeling all the garlic, I must say, but I just do about three large bulbs and equal ginger and a drizzle of water from the tap and then blitz them with a hand blender. Much cheaper than buying those measly little supermarket jars!
Dan Toombs says
Very true! 🙂
Sahil Tandon says
Are you marinating chicken before you make chicken korma and if you marinate it how much time you will take to marinate the chicken?
Dan Toombs says
Hi Sahil
For this British korma, the meat isn't marinated. I do in more authentic kormas. 🙂
Dan
Tim says
Did this the other week with my newly made gravy and cooked chicken. Delicious!! I added just a touch of chilli powder, though not so much as to overpower all the other flavours.
Tim.
Wendy says
My husband and I lived in the U.K. For ten years so you can imagine how we miss the local tandoori. After years of searching and trying everything available in Ohio (ha!), Ive finally found what we've been wishing for. I've made this three times so far. It's the closest thing I've found to perfect! We've also made the madras, which our local Indian does not offer. Jalfreizi for my husband, lambrogan josh for my son, can't thank you enough.
Dan Toombs says
Thank you so much Wendy. I'm really glad you like the recipes. You might be interested to know that I have a cookbook coming out that is packed with British curry house recipes. Here's the link https://www.amazon.com/Curry-Guy-Recreate-British-Restaurant/dp/1849499411
Thanks again.
All the best,
Dan
Paddy Hannan says
Hi Dan. I've made this recipe three times in the past fortnight for my heavily pregnant wife as well as your madras recipe with beef for myself and, true to your word, it's as close to takeaway/restaurant curry as I ever imagined I'd be able to make. I'm chuffed to bits. How many recipes are now on this website which incorporate your pre-made base sauce? That stuff is a miracle and unbelievably simple!
Dan Toombs says
Thank you very much Paddy! I'm really glad you like the recipes. I have about twenty on the site but I'll be writing many more. There are some new versions in my cookbook. Once it's published, I'll probably put other versions on the site along with some new ones.
Happy cooking,
Dan
Glenn Priddle says
Hi Dan,
Received my cookbook today. I am thrilled with it. It is a wonderful book. However I have already noticed two of my favourite recipes on the website and on the app are very different than the new cookbook. The Chicken Korma in the new book does not use Cashews at all. rather it uses ground almonds. I imagine this will alter the flavour quite a bit. Also the lamb Jalfrezi is a different recipe as well with the mango chutney omitted.
I think the cashews in the korma is a must and will continue using the web recipe. Just a few small grips in an otherwise gem of a book. Well done . Glenn from Nova Scotia Canada
Dan Toombs says
Thank you very much Glenn.
I'm really glad you like the book. With this book, I wanted to give alternatives to what I had already published in the past. The korma version I have in the book is how it is most often made at curry houses. By all means, add cashews! I love them too. In fact on page 19 I mention it because I know people like cashews in their kormas! What I hope people take away from the book is that if it sounds good, it will be! My recipes are guides but there is so much you can do with them to make them perfect for your own tastes. Thanks again and please keep in touch. Dan
lesley says
HI there
I'm an experienced curry maker. I got your recipe for Korma from last week's daily mail - and made it last night. I found it fantastic to just cook the chicken and then add it to the sauce: finally, chicken that wasn't dried and tasteless. However I found the Korma sauce lacked something. I can't identify what, it teetered on the verge of 'greatness' (and my sons agreed). You mention above that you marinate chicken for 'more authentic kormas'. I am not bothered about marinating the chicken, I found cooking it immediately before putting it into your sauce worked well. And I like the sauce a lot - is there something in a 'more authentic' korma that I could add into this recipe to actually get it to 'greatness'??
by the way - I am incorporating the 'base curry sauce' into all my recipes now, the added depth of flavour is well worth making it. Thanks.
Dan Toombs says
Hi Lesley
Thank you very much for getting in touch. In my book I encourage people to play with the recipes. I'm not sure what it is you're looking for but feel free to experiment!! If you think it sounds good, it probably will be.
Thank you,
Dan
Zak says
Hey Dan,
Simply awesome site. I have been living in SE Asia for close to 20 years and can honestly say I had never had an as authentic curry in all that time, until now.
I have made all the spice blends, the Madras, the Sri Lankan pork and this Korma. All divine!
Here in Palawan, Philippines is the nation's cashew capital so plenty easy enough to pick some nuts and make a fresh batch.
I actually used a couple of teaspoons of pineapple and mango jam opposed to sugar. Gave it a real pleasant tropical feed.
Keep up the excellent work.
Dan Toombs says
Hi Zak
Thank you very much. I'm glad you are enjoying my recipes and I love your ideas.
Cheers,
Dan
Michel says
Hey Dan,
Thanks for putting so much time and effort in creating these recipes.
The book is awesome and works better with live cooling in a kitchen. I made a few dishes from the book, one by one outstanding. The only thing I change is this.
I marinade for 24hr the chicken with a Tandoori spice blend (lots) and yogurt. Then I put the chicken in a blazing hot oven (highest possible temp, mine goes to 275C) for about 1-2 min, absolutely not longer. Use only a single layer on a baking plate, covered with alu foil. Herewith the chicken closes very quickly on the outside while still raw and juicy on the inside. After this chicken goes straight in the sauce to slowly simmer. That gives that nice fluffy, juicy chicken structure with a spicy bite from the Tandoori marinade......
Many thanks for all your recipes!!!!
Dan Toombs says
Hi Michel
Sounds very similar to what I do in my tandoor. Love it. Thanks for the tip for the oven too.
Cheers,
Dan
Stu says
Honest question; why do you precook the meat?
It seems to me that the meat would be more savory cooked in the sauce.
Dan Toombs says
Hi Stu
Pre cooked meat is used at restaurants for speed. You could of course cook it in the sauce as I often do.
Thanks,
Dan
Anthony Mancini says
HI Dan,
When using Green Cardamoms do they go in whole or do you have to split them open first and grind them ? Also will they have to be removed at end of cooking ?
Can I just add how great your book is and being a very novice cook I managed to do a stunning Rogan Josh (Chicken not Lamb) which was amazed by my friends and family. Thank you so much
Anthony
Dan Toombs says
Hi Anthony
Thank you very much! I'm really happy you are enjoying the book.
Dan
Jules says
If I turn the base sauce into a korma or madras can I freeze to later defrost and add the meat?
Dan Toombs says
Hi Jules. Yes. Definitely. Dan
Jules says
Can u freeze this recipe or not because of the coconut milk? And if not could u use something else instead of coconut milk that would freeze ok
Dan Toombs says
Hi Jules
It isn't the coconut milk that is the problem. That will freeze fine. Just don't freeze the curry if you have already added the cream.
Thanks,
Dan
kenny says
if you were to change the cream for greek yoghurt would that be freezable instead
i just bought your book and im browsing to to find the first curry to cook im thinking korma it looks straight forward and my wife keeps moaning i make curries that our wee girl cant eat.
cheers Kenny
Dan Toombs says
Hi Kenny
Dairy really doesn't freeze well. It will still be ok, but I recommend freezing it without. Then add it when you are serve the curry.
Thanks,
Dan
robin carson says
hi,
could you add some chilli to slightly spice up the korma
Dan Toombs says
Hi Robin
You sure can. Kormas don't usually have chilli in them but when I make this at home, I add a lot of them!
Thanks,
Dan
Jessica says
Qorma is one of my favorite styles of curry. It always tastes so rich and royal. I love that you add the rose water and petals. It adds an extra special touch. Actually, I added about a tablespoon of the rose water. I don’t understand why here in the United States people don’t use floral flavors that much. I love them. Very lovely recipe.
Dan Toombs says
Hi Jessica
Thank you very much. I'm really happy you liked the recipe.
Dan
Chris morgan says
Dan I made a chicken tikka masala but unfortunately I made it to hot is there any way of cooling it down without ruining the flavour I seem to make the mistake each time but I do not know what I am doing wrong Thanks chris
Dan Toombs says
Hi Chris
It shouldn't be too hot as there isn't any chilli powder in it. Perhaps the paprika you are using is spice. Paprika is a spice that can be added at the beginning or the end of cooking. So leave it out at first. Then add it to taste at the end. It's difficult to cool a dish down once too spicy. You could add more cream but it's best to just add a little paprika at a time until you are happy with the spiciness.
Thanks,
Dan
Rosie Clark says
My husband is from the UK. He now lives in the USA with me. He was really missing his Indian meals he loves from back home. Your recipes are amazing and he absolutely loved it! It was my first time really making an Indian meal. Your base curry sauce - easy to make with great instruction. Thank you. That alone was delicious I knew we were going to have an amazing meal. I researched many dishes until I found this one and knew this would be the one. I really wanted to recreate one of his favorites and he absolutely loved it! Said it was better than any resteraunts or take away he had it from before. Thank you chef for sharing these recipes and helping me to create one of my husbands all time favorites! From across the pond cheers and cannot wait time visit your resteraunt when we go back on holiday.
Dan Toombs says
Hi Rosie
Thank you very much. I'm really happy you and your husband enjoy the recipes. 🙂
Cheers,
Dan
Tyler says
Hi Dan,
I bought your book and I'm stoked to be making BIR curries at home, especially now that we're on lockdown.
I made the Korma (the online recipe) using many of the other recipes in the book (garam masala, garlic/ginger, cashew paste, spice stock, base curry, and precooked chicken) and followed all of the recipes exactly, but I found the Korma to be too runny. I attempted it multiple times while following along with your video (despite the differences in recipe) but it still came up too watery.
What would you suggest to help thicken up the curry?
Thank you!
Dan Toombs says
Hi Tyler
Thank you. The recipe in my book is much more like it is done at restaurants. This is an version with more easily found ingredients. If you are finding it too water, just cook it down more. The flavour will intensify.
Hope this helps.
Dan
Peter Visser says
Just made this tonight - WOW! I've had a few kormas before - some from jars, some in restaurants - and this has been the best of them all. Basic curry sauce and pre-cooked chicken worked a treat and the korma in the end was FABULOUS! Thank you so much
Dan Toombs says
Hi Peter
That is great to hear. Thanks, Peter
Dan
Gabriel says
You changed the recipe? ;_; I bought your cookbook, but had continued using the website version of your korma (which had, as I recall, cashew butter instead of almond/coconut flour, and cumin and coriander in the spice-roasting step?) because it's what I was used to making and enjoyed. Now the old recipe seems to have disappeared entirely -- I was wondering if you could link the ingredients list from the previous version?
Dan Toombs says
My recipes do sometimes differ slightly between the book and the blog. Use which ever recipe you prefer. I also update the blog recipes from time to time. Almond/coconut flour is easier for people to get hold of but by all means use cashew butter if you prefer.
Thanks
Dan
tracy says
Hi - i tried this today and it was good, but not quite restaurant enough - something was missing and i'm unsure what - the consistency, colour and tone were great - spot on - it was a bit oily (but thats ok) but lacked a bit of depth to me - what do you recommend to 'beef it up' slightly please?
Dan Toombs says
I have a video of me making it on my Facebook page so if you search it and watch it hopefully you can see where you went wrong.
Thanks
Dan
tom mahon says
Hi, did you change a lot of your recipes? I am sure your korma had cumin / coriander powder in?
Dan Toombs says
No, I don't think this one has changed. Go ahead and add a bit of cumin and coriander powder if these are spices that you like.
Thanks
Dan
James says
Wow what a recipe! This is seriously one of the best things i've ever cooked - thank you so much Dan. I've loved curry all my life and whilst I try and make them at home I'm always disappointed with the watery, tomato heavy, "spicy stew" I usually end up with. I try and thicken them with yoghurt, coconut milk or cornflour at the end to get that restaurant style "creaminess" but it never worked and whilst it was a decent curry I was always frustrated it wasn't like those I had at my local restaurants.
Now i know the secret! The base is genius, and now being able to make curry in 10 mins rather than the 2+ hours I used to take (with a fraction of the lingering smell as a result) is a godsend, I've had curry every night this week! The madras with mango chutney yesterday was so good, but this Korma... something else 🙂 I'll never make curry any other way again.
Dan Toombs says
Thanks very much for your lovely e-mail. I am really glad you are enjoying my recipes so much.
Dan
Dave says
I don’t normally have cream in the fridge, would natural yogurt work as an alternative.
Dan Toombs says
Yogurt wouldn't work so just miss out the cream.
Thanks
Dan
Brendan says
If you were to batch this out to x 10 would you do it all in one go or would you do smaller batches? Thanks so much, love your site
Dan Toombs says
You can scale up but just be careful when you add the spices. I would recommend you add those gradually to taste.
I am glad you're enjoying the blog.
Thanks
Dan
Brendan says
Thank you so much for your last response! Sometimes this dish comes out a little grainy from the coconut and almond flour- any tips?
Dan Toombs says
A lot of people like that texture but you could try coconut milk powder instead of coconut. The almond flavour is important so try blending it first maybe and cooking it a bit longer.
Thanks
Dan
Johnny Kohoutec says
I made a variation of this for my 10yo son tonight... He loves the local BIR Korma but I've never made one he's that keen on, until now.
I make curries most weekends, but have never gone down the base gravy route before. I made up a small batch of gravy (the 3 onion recipe), and with it made the Korma, and also chilli garlic chicken...I didn't have coconut flour or rose water, so left those out of the Korma, I also cooked the chicken in the sauce.
My son proclaimed that other than the colour it was almost identical to the BIR... Praise indeed, I've finally found a Korma he likes! The chilli garlic chicken wasn't half bad either!
And I've got enough base gravy left over to try another recipe very soon.... Thanks 🙂
Dan Toombs says
Great to hear. Really glad you made your son so happy.
Thanks
Dan
Ash says
This was sooo good. As good as our local takeaway. Personally I like my korma to have a little kick so added some kashmiri chilli to liven it up but it's just like British restaurant. Thanks for sharing.
Caroline Toombs says
Thanks for letting me know. I also add chilli to my kormas otherwise I find them a bit bland.
Dan
surati says
I've never heard of block coconut.
Caroline Toombs says
It is available in all Asian shops quite readily.
Thanks
Dan
Rob says
Hi Dan,
I get confused by your use of the words 'Yield' and 'serving'.
In this korma recipe, it states 'YIELD: 4 - 6'. That can't mean between 4 and 6 servings when 300 gr chicken has been used when other recipes using 225 gr meat are shown as 'YIELD: 1 - 2', can it?
And below this korma recipe, in the 'Nutrition Information' section, it shows as 'YIELD: 6 SERVING SIZE": 1
Can you clarify this, please?
Dan Toombs says
It really depends on how big your appetites are and if you are serving with other dishes. A lot of people serve several dishes at once so I would say double the recipe if you think it is not enough.
Thanks
Dan
jesse says
hello there,
I have versions of your recipes from 5-6 odd years back (that i've written onto cue cards) and I'm curious why you've chose to replace cashew paste/ground cashew with almond and coconut milk/cream with coconut block while also adding coconut flour? Have these alteration been made to reduce costs or decrease the amount of fats/oils used in the preparation in general? Also, you have two near identical korma recipes that only differ in milk fat percentage of the dairy used and the halved volume of 2 ingredients. Which version is best recommended?
Dan Toombs says
Just pick the recipe you prefer. There is no particular reason, my recipes have just evolved over the years.
Thanks
Dan
Deena says
Is it ok to cook the curry sauce with lamb in a pressure cooker? Or does the lamb need to be cooked separately and added to the recipe later? If so do you have any suggestions for what to cook the lamb in?
Dan Toombs says
I would cook the lamb in a pressure cooker to make it tender then add it to the sauce as the recipe instructions.
Thanks
Dan
Jazmine Palmer says
How many does this serve?
Dan Toombs says
This should serve 4
Thanks
Dan
Abby says
Hi Dan,
Is the 300ml of base sauce used in this before or after you've diluted the finished base sauce with water? If its before, roughly how much water are you adding to thin it out to the consistency of milk?
Can't wait to make it!
Dan Toombs says
More or less double the quantity with water so it’s the consistency of full fat milk.
The recipe quantity is the diluted version.
Thanks
Dan
Karl says
@Dan Toombs, So what you are saying is that you should use 150ml of the non-diluted base sauce and add 150ml of water so that the total is at 300ml. Or add as much water until he sauce becomes as thick as full fat milk.
Dan Toombs says
Yes dilute it with water until it’s approximately the consistency of full fat milk. The diluted amount is what is called for in each recipe.
Thanks
Dan
Bart says
unbelievable just followed the base gravy then korma (with shrimp and broccoli)
one of the best experiences ever and I feel proud can't wait to share with friends and family thank you !
Dan Toombs says
Thanks very much, really good to hear.
Dan