Mild and creamy kormas are a good entry-level curry for the spice-adverse. The pale yellow dish contains meat or vegetables, which are braised with yogurt or cream, and mild, fragrant spices. Sometimes almond, coconut or fruit is added. The origins of korma date back to 16th Century North India and Pakistan, where it was a delicacy served by the Mughal Court kitchen.
Tiffs chicken korma is made with porcini mushrooms, saffron and mace. The luxurious sauce is made from almonds, cream and coconut milk. Indulging and so comforting!