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Korma curry sauce served with rice
Rich and creamy Indian korma curry sauce

Creamy korma curry sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The secret of korma is patience and layering. It's not just about mixed spices, but how we extract flavours in fat. The duo of yoghurt and coconut milk provides that characteristic velvety texture that coats every bite, softening the power of spices but highlighting their aroma. This sauce is a legacy of 'Mughlai' cuisine, where richness and creaminess were the main focus.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 215 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-based saucepan: For even heat distribution so the onion doesn't burn.
  • Grater: For pasting ginger and garlic.
  • Whisk: For smooth mixing of yoghurt.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Dice the red onion very finely. Grate the garlic and ginger into a paste.

Tip: Chopping the onion is key, as it must melt into the sauce, leaving no large chunks.
2 ✓

Heat the oil over medium heat, and sweat the onion until golden brown (approx. 8-10 minutes).

Tip: Be patient! Caramelisation of onion sugars gives the dish its sweet base flavour.
3 ✓

Add the grated garlic and ginger, stir, and fry for 1 minute until the scent becomes intense.

Tip: If you fry garlic too long, it can turn bitter.
4 ✓

Sprinkle in the spices: turmeric, coriander, cumin and cardamom. Fry continuously stirring for 30 seconds.

Tip: Spice essential oils are fat-soluble. This step 'wakes up' the aromas.
5 ✓

Pour in the coconut milk and water. Stir until smooth and bring to a boil.

Tip: You can dissolve the flavourful browned bits stuck to the pan bottom with liquid now (deglazing).
6 ✓

Remove pan from heat for 1 minute. Whisk the yoghurt in a bowl, add a ladle of hot sauce (tempering), then pour the whole lot back into the saucepan.

Tip: If you pour cold yoghurt into hot sauce, proteins contract and it becomes curdled. Tempering prevents this.
7 ✓

Return to the heat, and simmer gently on the lowest flame for 10 minutes until thickened.

Tip: Do not boil vigorously anymore, as the yoghurt may split.
8 ✓

Season with salt at the end.

Tip: Salting is most accurate at the end, when the sauce has reached its final consistency.

Recipe FAQ

The yoghurt curdled, what did I do wrong?
You likely added it too fast or to a base that was too hot. This is preventable by tempering (mixing a little hot sauce into the yoghurt first).
Sauce is too runny.
Cook longer without a lid so water evaporates, or use thicker coconut cream.

Ingredients

  • 200 ml Coconut milk (tinned, high fat)
  • 1 whole Red onion
  • 2 cloves Garlic
  • 10 g Fresh ginger
  • 1 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 0.5 tsp Ground cardamom
  • 100 g Natural yoghurt (room temperature)
  • 30 ml Olive oil
  • 50 ml Water
  • 1 pinch Salt