Multiple, complex flavors marry well in this tangy, umami Korma Simmer Sauce. Cooked onion and tomato meld with earthy cardamom and turmeric, rising notes of ginger and garlic and subtle fruity undertones. This rich, deep red-brown sauce is spice-forward but bears little heat. Add plant-based yogurt at the end of cooking to awaken the flavors for a great vegan dish over basmati rice.
Modern korma comes to us from 16th-century Mughlai cooking techniques: korma often refers to the method of braising ingredients with yogurt or cream and a mixture of spices. These spices are for flavor rather than heat. Coriander, turmeric and onion are prominent in saucy, creamy korma recipes, but the depth of flavor comes from aromatic cardamom, cinnamon and allspice. Chicken korma has become one of the most popular dishes in the UK, and one taste is all you need to know why.
Get korma on the table in minutes with this delicious simmer sauce that brings traditional flavors to your kitchen any day of the week.
