To Korma or not to Korma: 12 ways to use one jar of Cashew Korma paste
Korma paste isn't just for curry. One jar of Dolly Mumma's Cashew Korma works as a dip, a marinade, a stir-fry base, a white sauce upgrade and makes you an interesting biryani too. Because our Cashew Korma paste is 100% chilli-free everything on this list is safe to put in front of kids.
Here are 12 ways we actually use it in our home, starting with the classic.
How to make chicken korma with korma paste
The easiest chicken korma is made in the oven, not on the stove. Marinate, bake, stir through yoghurt — that's the whole method.
You'll need:
- 1kg chicken thighs, breasts or tenderloin, whole or cut in chunks
- 3–4 dollops of Cashew Korma pasteÂ
- 4–7 dollops of thick yoghurt, at room temperature
Method:
- Coat the chicken thighs in the korma paste and let the flavour seep in for 3–4 hours.
- Line the thighs in a baking dish, cover with foil, and bake at 180°C for about 30 minutes until tender.
- Pull the tray out and let it cool briefly. Stir the room-temperature yoghurt through the pan juices to create a sauce. That's it. Your chicken korma is ready.
Serve it with roti, or as part of a rice or quinoa bowl. Making a vegetarian version with tofu? Cook it in a pan instead. The paste itself is vegan, wheat-free and dairy-free with the creaminess comes from cashews. Coconut milk keeps it dairy-free. Half a 300ml jar makes a curry for four.
11 more things to make with korma paste
1. Don't cook it at all — use it as a dip. At the Parnell farmers market stall, we hear this answer most often when we ask people how they use our korma paste. Dip in your preferred vegetable stick or cracker, and you're ready to go. For a fancier canapé, spread it on a cracker and top with microgreens.
2. Beef and broccoli korma stir-fry. Indianise your typically Chinese stir-fry. Add 3–4 dollops of paste to the pan, mix through your beef strips, season with salt and sprinkle in some water. When the beef is almost done, add broccoli, cover, and let it steam in the pan juices. Peas and corn work too, your choice. If you're vegetarian, tofu tastes great as well.
3. Korma mince (kheema). Kheema is the Indian name for spiced mince — and if tomato-based mince has gotten old at your place, a few dollops of korma paste change it completely. Mince is still the cheapest way to make meat go further, and this is the least boring thing you can do with it.
4. Korma shepherd's pie. Take that korma kheema and make it the bottom layer of a shepherd's pie. Same mash on top, completely different dinner.
5. Korma white sauce. Normally, white sauce is flour, milk, salt and pepper whisked over low heat. Skip the pepper and add 1–2 tablespoons of korma paste instead — a gentle hint of spice through whatever you're baking, without overpowering it. Combine this with the mince from above and you've got a korma lasagna. I won't tell the mafia what you cooked, don't worry.
6. Korma nuggets. Are your children's food choices limited to nuggets and sausages? Boneless chicken, korma paste, flour, eggs, crumbs. They're perfect for introducing new flavours in a safe nuggety format. Only difference? You'll like eating these nuggets too.
7. Prawn bianco pizza, Indian style. A traditional bianco calls for ricotta, garlic and olive oil on the base. Mix two big dollops of korma paste into the ricotta first, then top with prawns pan-fried in olive oil and garlic. Add more cheese and cook.
8. Korma biryani. Make the chicken korma above, cook some steamed rice, then layer: chicken gravy at the bottom, then rice, then chicken, then birista onion, fried cashews and coriander. Repeat until the pot is full, cover, and let the whole thing cook on low heat in the oven. Serve hot with yoghurt raita.
9. Air-fryer korma paneer. My go-to party starter. Cut paneer into small pieces, soak in hot water for 10 minutes, drain. Mix through 2–3 tablespoons of paste, spread the pieces out in the air-fryer, and cook for 5 minutes at 160°C. Toss, then another 3 minutes until golden brown.
10. Korma roast. Rub the paste onto a whole lamb leg, brisket or ribs and cook the meat as you normally would. The leftovers are the real prize — roast meat in a sandwich, or with roast vegetables through a couscous salad.
11. Korma spring rolls. Stuff spring roll wrappers with korma mince (idea 3) and fry. Party food that disappears first.
One jar, many jobs. What will you cook first with our Cashew Korma?
