Madhuban Korma Sauce
Korma refers to a cooking style, where only ghee or oil is used in the initial cooking with garlic, ginger, and onion.
Allergens: Milk, Almond
There are many types of authentic Korma, all of whose aromas come from aromatic spices awash with a mellow gravy, achieved in the north by using yogurt and/or cream, and in the south with coconut milk.
Korma cooking has been around for centuries but it was perfected by the Moghuls. It was said that if a chef could cook a korma he could cook for the court. If he could cook two dozen variations he would be king of the kitchens, and cook for the Emperor¹s table.
Water is introduced during cooking, but this must be entirely evaporated during the cooking process, indicated at the end of cooking when the ghee or oil floats on top of the cooked dish. Saffron and/or turmeric infuses a golden colour.
It goes perfectly with our higher welfare diced chicken fillet.
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