Malay Korma Blend
Originally cooked by the Moghuls in South Asia, korma has gained popularity across the whole of Asia and many different local versions now exist. This Malay recipe is rich with cashew nuts and coconut but still has the same mild and sweet characteristics that make it a family favourite.
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Originally cooked by the Moghuls in South Asia, korma has gained popularity across the whole of Asia and many different local versions now exist. This Malay recipe is rich with cashew nuts and coconut but still has the same mild and sweet characteristics that make it a family favourite.
MALAY KORMA BLEND (1 portion = 2 tbsp): Kashmiri chilli, turmeric, paprika, cinnamon, lime leaf, cumin, coriander, coriander leaf, brown MUSTARD, nutmeg, white SESAME, chilli, garlic, lemongrass, ginger
May contain CELERY. Allergens are listed in CAPITALS
Malay Korma Recipe:
PREP 30 mins
COOK 50 mins
HEAT 2
Serves 4
You Need:
500g diced chicken (thighs are best) or root veg for a veg/vegan version
150g shallots or 1 medium red onion - roughly chopped
2 cloves of garlic - roughly chopped
Fresh ginger - roughly chopped to make 1 tbsp
1 lemongrass stalk - bashed with a rolling pin then cut into 3cm lengths
1 lime - zested and halved for juicing
10g bunch of coriander (optional) - roughly chopped
200ml full fat coconut milk
50g unsalted cashew nuts
1 tsp sugar
Rice to serve
1 portion of MALAY KORMA BLEND
Method:
Soak the cashew nuts and MALAY KORMA BLEND in 100ml freshly boiled water from the kettle
Fry the shallots in 2 tbsp oil for 10 minutes or until soft
Add the garlic and ginger then cook for 1 minute or until soft
Blend the soaked cashew nuts (including all the soaking liquid) with the softened shallots, garlic and ginger, coconut milk, sugar and 1 tsp salt to a very smooth sauce
Pour the sauce back into the pan, add the chicken and lemongrass then cover and simmer for 30 minutes or until the chicken is tender and the sauce is rich and thick (stirring occasionally to prevent it sticking)
15 minutes before the curry is ready cook the rice
Stir in the juice of ½ the lime then sprinkle over the lime zest and coriander (if using). Serve with the rice and remaining ½ lime cut into wedges to squeeze over at the table
Packaging format:
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here
Product Rating (2):
Brilliant recipe, so easy and so delicious! By far the best Korma we have had and we've had quite a few over the years. We have ordered more as we have friends who would really enjoy this.
Stunning blend, simple and effective much better than an ordinary Korma
We're really pleased to hear how much you enjoyed this rich, mild and slightly tangy Malay version of the korma!
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We are so pleased to hear how much you enjoyed this free sample, Chris! It certainly takes the classic Korma to another level with the addition of fragrant lemongrass and tangy lime!