Korma Curry Paste Recipes

Steps:

• Peel the garlic and ginger.
• Put a frying pan on a medium to high heat and add the cumin and coriander seeds for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
• When you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. Add a little more tomato puree if more liquid is needed;.
• Stated the recipe should store well in the refrigerator kept in a small airtight container. Cover the paste is a layer of oil to keep it fresh.

Steps:

• Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat.
• Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder.
• Add ground spices to a food processor, if you haven't done so already, with the remaining ingredients and process until you have a smooth paste.

Steps:

• Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat.
• Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.