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Kind of Korma

A bottle is for life, not just for Christmas.  I’m talking about S&M’s Rudolph’s Fruity Leftover Curry Sauce.  Having tried some of this last Christmas in retro vol-au-vents and giving it a seat at the cheeseboard, when some more arrived I thought it was time to use it in a proper dinner.  And I decided that curry was an obvious choice, and a mild and fruity one at that.  Now, as Mr. D doesn’t like the heat so much, a korma is ideal and a lack of chili doesn’t mean bland if your other spices work well.  There is an option to add chili if you like it a little hotter and some plain yoghurt if you don’t.  You can also add ground almonds or cashews for thickening and added texture/taste but I didn’t on this occasion.

The sauce can be made in advance, and it is entirely vegetarian so you could use it with mushrooms and tofu for a veggie option.  I used chicken, it would work with fish too, and if you aren’t catering for vegetarians then you could put the chicken in a little earlier so it absorbs more of the flavour, but I just added it at the end and no one complained.

I served it with cauliflower rice (see below), but you could try regular rice or hot breads.

So here goes, this can be made mid-week and I promise is easy-peasy (but I lied about the jar being for life, once you’ve opened it you’ll want to use it all the time).



100ml of S&M Rudolph’s Fruity Leftover Curry Sauce

2 x chicken breasts, cut into chunky pieces

1 x tsp cumin seeds

1 x tsp whole peppercorns

3 or 4 cloves (whole)

1 cinnamon stick

1 x tsp turmeric

4 x cardamom pods (don’t remove the seeds from the pods, just give them a little bash to bruise them)

1 onion, finely chopped

1 x tbsp of crushed ginger and garlic (equal amounts, crushed to a paste in a pestle and mortar)

1 x tbsp of chopped, fresh coriander (plus extra for serving)

2 green chilies, de-seeded and cut into long, thin slices (optional)

1 x tbsp ground almonds/cashews (optional)

1 x tin of chopped tomatoes

1 x tbsp plain yoghurt (optional)

1 x tbsp vegetable oil

Finely sliced spring onion for serving (optional)


1.      Heat the oil in a large, heavy-bottomed frying pan until hot and add the cumin seeds, peppercorns, cinnamon stick, cloves and cardamom pods.  When they start to bounce, splutter and pop, add the onion and reduce the heat.

2.      Coat the onion in the spice mix and continue to cook for 5-10 minutes, until soft and slightly golden (but not browned).

3.      Add in the ginger/garlic paste and stir well, cook for another couple of minutes, don’t let the garlic burn!

4.      Add the turmeric and tinned tomatoes and stir well to combine.  Then add the chopped coriander.

5.      If you are using the chili and ground nuts, add these now.

6.      Combine the entire mix, bring to the boil and then reduce the heat and cook gently for around 10-15 minutes to soften the tomatoes.

7.      Fish out the cinnamon stick and discard.  Place the contents of the pan in a blender and blend until smooth.

8.      Stir in 100ml of S&M Rudolph’s Fruity Leftover Curry Sauce.

9.      Return to the pan and cook gently for up to 30 minutes until the sauce is thick.  You may want to add a bit of water during the process depending on how quickly it thickens.

10.  In the meantime, fry or grill your chicken pieces until cooked through (or whatever substitutes you are using).  When the sauce is ready, stir in the chicken and heat through.

11.  If you want a milder korma, you can stir the yoghurt in now.

12.  Place in serving dishes and scatter with coriander, spring onion, chili, some more ground nuts…whatever takes your fancy.  Put a slice of lime or lemon on the side if anyone wants more zing (but I think it is pretty zingy as it is).

All I did for the cauliflower rice was blitz a cauliflower head in a blender until it resembled crumbs (although you can buy this ready made if you really want to be speedy) and season with salt and pepper and a squeeze of lemon.  I then heated black onion and mustard seeds in a teaspoon of hot oil until popping, threw in half a sliced red onion and cooked until crispy and then combined with the rice until hot.

So Kind of Korma as there are dozens of versions out there and this is not the most traditional.  But its quick, easy and pretty darn good…if I say so myself (and I only tasted the sauce, there was none left for me to make myself a curry.  I blame the taste tester)!

We were sent this by a fan of our products, for more of Lisa’s amazing recipes and tasty serving suggestions see her blog: or follow her on twitter: @intrepidveggie


Kind of Korma
Posted 29.10.15