Korma Curry 2


  • 500g chicken or meat
  • 450g tin coconut milk
  • 1 tbsp oil
  • 100g Karimix Korma Curry Paste

Korma Curry 2



  1. Heat oil in pan. Brown meat, add Karimix Korma Curry Paste and fry for a few minutes.
  2. Add tinned coconut cream, stir, cover and simmer until sauce thicken and reduced.
  3. Season to taste.
  4. Serve with rice and garnish with coriander.

Alternative Serving Suggestion

  1. Use 100g Karimix Korma Curry Paste mix with 50g tomato puree.
  2. Marinade over pork or chicken cut into 20mm strips for 1.5 hours and then bake in hot oven on top shelf for 20 minutes.
  3. Alternatively add 50g coconut cream to this mixture.

Tip:      Serve with cold, roasted vegetables or use as a sandwich filler, or as a soup meal dish.