Homemade Korma Paste
We make this homemade korma paste a lot at home when the hankering for a good curry arises. It is one of our most popular chicken curries on the website and this curry paste is the base of it. Make a double batch. It can be frozen in portions and used in quick and easy midweek meal. Try it in our Chicken Korma.
Servings: 8 serves (2 tbsp per serve)
Calories: 61kcal
Ingredients
- 2 tablespoons desiccated coconut
- 2 tablespoons almond meal
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon paprika
- 1 teaspoon ground fenugreek or fennel seeds
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Kashmiri chili powder
- 2 tablespoons ginger finely chopped
- 2 cloves garlic
- 1/4 cup tomato puree
- 2 tablespoons olive oil
Instructions
CONVENTIONAL METHOD
- BLEND - Place all the ingredients into a blender or food processor. Blend until the mixture is smooth and becomes a paste. You may need to scrape down the side of the bowl. Add an extra tablespoon of oil if the mixture is not smooth.
THERMOMIX METHOD
- BLEND - Place all the ingredients into mixer; mix 15 seconds/speed 6. Scrape sides of mixing bowl and repeat until the mixture is smooth and becomes a paste. Scrape down the side of the bowl. Add an extra tablespoon of oil if the mixture is not smooth.
Notes
Korma Curry Paste can be made ahead of time.
Store in the fridge for up to 2 weeks.
Freeze in an ice cube tray or individual portions in a ziplock bag in the freezer.
All the ingredients for this korma curry paste recipe are found in most supermarkets. However, if you have local Asian markets you can get all the ingredients there, and possibly cheaper!
* Kashmiri Chilli – use whatever chilli powder you prefer. Kashmiri chilli powder is a mild chilli powder often used in Indian curries.
* Coconut – use desiccated coconut for this korma spice paste.
* Korma Spices – I use pre-ground spices in the curry paste. If you only have whole spices or seeds you can grind them with a spice grinder or mortar and pestle before adding to the korma paste.
* Garlic and ginger. Substitute ginger or garlic paste. For more magnificent Indian curry recipes try our Chicken Tikka, Murgh Makhani, or Chicken Massaman Curry recipes.
* Kashmiri Chilli – use whatever chilli powder you prefer. Kashmiri chilli powder is a mild chilli powder often used in Indian curries.
* Coconut – use desiccated coconut for this korma spice paste.
* Korma Spices – I use pre-ground spices in the curry paste. If you only have whole spices or seeds you can grind them with a spice grinder or mortar and pestle before adding to the korma paste.
* Garlic and ginger. Substitute ginger or garlic paste. For more magnificent Indian curry recipes try our Chicken Tikka, Murgh Makhani, or Chicken Massaman Curry recipes.
Nutrition
Serving: 1serve | Calories: 61kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg | Magnesium: 7mg | Net Carbs: 2g