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Cook tomato paste and chopped tomatoes (skins removed through par boiling) in a pot with a glug of oil some cardamon pods and a stick of cinnamon. Add to this a couple of spoonfuls of your Korma masala , and season to taste, when the oil seperates from the tomatoes, add chicken, lamb or veg (potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans).
Add to this fresh cream and coconut milk a dash of water and cook until cooked through. the sauce should be silky and not too think. Serve with rice and naan bread
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