A good korma is mild, but should never be bland. The origins of creamy korma curry date back to the 16th century in northern India and Pakistan. Traditionally it involved meat marinated in yoghurt, then braised on low heat until marinade and juices reduce down to a thick sauce. You’re going to need the finest korma spice mix to bring out the true flavour of korma. And our korma spice mix can do the magic for you!
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