Korma Curry Paste is a modern British recipe for a mild and aromatic curry paste typically used in fowl-based dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Korma Curry Paste.
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Korma is a classic mild and creamy curry paste made with cashew nuts and desiccated coconut. It's great as an introduction to curries for those who do not like their food overly-spicy. This is also an excellent base curry paste for use with leftovers (particularly chicken, turkey or pork).
Gently fry the cumin, coriander and cardamom seeds in oil until the flavours are released. (You will know because the air will fill with gorgeous smells!)
Remove from the heat and once cooled down place in a food processor along with all the other ingredients.
Process until a relatively smooth paste is formed. You might need to add a splash of water to enable to machine to do its job.
Proceed to use the korma curry paste as you would the shop-bought version.
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