Korma Curry Paste: A Mild and Fragrant Indian Spice Blend
Korma curry paste is a fragrant blend of spices, coconut and nuts and is considered one of the mildest curry pastes in Indian cooking. Known for its creamy texture and gentle spice, korma is loved by anyone who enjoys Indian flavours without heavy heat.
Why Korma Curry Is So Popular
Do a little research and you will see that Korma curry dishes are listed on every Indian restaurant menu around the world. When cooking curry at home, prepared jarred versions can be bought easily in supermarkets or online, but for best results, it’s worth making your own homemade batch.
What Does Korma Curry Paste Taste Like?
Korma curry paste is mild and fragrant with a slightly nutty flavour, thanks to a blend of spices such as cardamom, cumin and coriander, combined with coconut and nuts. Unlike hotter curry pastes, korma focuses on warmth and aroma rather than heat.
What Is in Korma Curry Paste?
Like any Indian spice blend, recipes vary from person to person. The typical ingredients for a korma spice blend are cumin seeds, coriander seeds, black or green cardamon, turmeric, cinnamon, garlic, ginger, paprika, cashews or almonds and desiccated coconut. This combination produces a soft, fragrant sauce that pairs very well with chicken, vegetables, and fish.
Korma Paste Ingredients
Cashews or almonds are often used to thicken the spice mixture along with oil, helping to create a smooth paste. Because korma is usually cooked with yoghurt, cream or coconut milk, the addition of desiccated coconut helps carry the flavour and gives the paste a slightly richer texture.
This korma curry paste is used to make dishes such as this Mango Chicken Korma Curry (below), where fresh mango and coconut milk create a mild, fragrant sauce.
How to Use Korma Curry Paste
Korma curry paste is used to make one of the most famous dishes known as Chicken Korma. The paste is blended with yoghurt to make a thick sauce, first used to marinate the chicken, then basted over it as it’s cooked over a coal fire.
Here is a recipe you can try at home, this version uses creamy coconut milk to create a mild fragrant and creamy sauce. For an extra exotic appeal, fresh mango is blended into the sauce for a touch of sweetness. Recipe here: Mango Korma Chicken Curry recipe (pictured above).
Explore More Curry Recipes on Flaevor
- Madras Curry Powder
- Fragrant Aubergine Coconut Curry
- Mango Korma Chicken Curry
- Chicken Green Pepper Madras Curry
Korma Curry Paste Recipe (Mild, Fragrant Indian Spice Blend)
Ingredients
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- 4 green cardamom pods
- 1/2 tsp ground turmeric, turmeric powder
- 2 tbsp garam masala
- 1 tsp red chili powder
- 3 tbsp rapeseed or vegetable oil
- 1 tbsp water
- 3 garlic cloves, crushed
- 2 ” fresh ginger, grated
- 1 tbsp tomato paste
- 2 tbsp desiccated coconut
- 2 tbsp almond flour, or cashew nuts that have been soaked in water for 10 minutes
Instructions
- Place cardamom pods, cumin and coriander seeds in a frying pan over low heat. Dry roast, stirring constantly for 30 seconds to 1 minute or until they start to release their aroma. Remove from heat. Leave to cool completely.
- Transfer all seeds to a food processor. Add turmeric powder, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, almond flour or cashew nuts, oil and water and grind to a smooth paste.
- Use immediately or store in the refrigerator for 3 – 4 days.
