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With a rich history tracing back to the 16th Century, Korma's roots lie in traditional Mughlai cuisine, a decadent banquet dish often prepared in Mughal Courts kitchens. The famous white korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Classically, Korma dishes are denoted by braising meat or vegetables with yoghurt or cream, flavoured with a delicate blend of spice including coriander and cumin to give it a gentle heat. Opulent and delicious, it's the perfect celebration dish for when you deserve something special.
Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No 5 Coconut powder Kashmiri Chilli
You will need to buy: 2 Onions - 600g Skinless chicken breasts - 3 tbsp Vegetable oil / rapeseed oil / olive oil 1 tsp Salt - 1 tbs Tomato puree - 1 tsp Honey 30g Butter - 150ml Single cream or - coconut milk - 300g Rice
Vegetarian: Mixed Vegetables Prep
Switch it up: Try using prawns. Add prawns at step 5.
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No.2: (Garam Masala , Coriander, Cumin & Turmeric). Tyga Masala No.5: (whole cloves, whole cardamom). Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodium Caseinate, Sodium Phosphates: E339). Kashmiri Chilli.
Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.