If I could only eat one type of food forever, it would be curry. Korma curry would be a top runner. It’s just something about dairy mixing with exotic spices, marrying and creating the most harmonious melody to which my tongue happily does the tango.
This is the kind of food where you can’t be afraid to get a little messy. Eat with your hands, heck eat with your toes but only if you’re alone (big jk, please don’t).
Korma curry is the perfect dish for a relaxing dinner with a friend or a significant other. You know the kind of dinner that’s filled with loads of laughter and lots of memories. The kind of dinner that starts off as a quick bite but ends with two spoons, a pint of ice cream, and a large pot of coffee.
Curry is the kind of food that makes you feel like your insides are getting a warm, aromatic hug (best if you didn’t try to mentally picture that one).
But curries can be intimidating. It’s true. But curries are delicious…
There’s the dilemma. It’s daunting to try making something that has ingredients that you’ve never even heard of! Korma curry is one of the easier ones. Not to worry!
I’m going to teach you how to make curry. I’ll hold your hand. It’s totally chill. No biggie, we’ll take baby steps.
A slightly spicy, savory curry that brings the flavors of South Asia. This recipe has been in my family for generations.
(Warning:) Taste the curry prior to adding the chili powder. The Shan Mix does contain chili powder, which may be enough for your spice level preference.
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