Korma Combo – Trio of Flavours !

Hyderabadi Korma

• In a pan, combine half of the Cookmaid Hyderbadi Korma with 300- 350g chicken/mutton curry cuts or veggies, add 150ml water and cook until fully done.
• Add the remaining Cookmaid Hyderbadi Korma and cook for 2 more minutes.
• Blend in 25g fresh cream and finish cooking.
• Garnish and serve hot.
  * Add salt if required. Add green chilli to make it spicy.
  * Chefs tip: Finish cooking with butter for a rich profile.
  

Mughlai Korma

• In a pan, combine half of the Cookmaid Mughlai Korma with 300- 350g chicken/mutton curry cuts or veggies, add 150ml water and cook until fully done.
• Add the remaining Cookmaid Mughlai Korma and cook for 2 more minutes.
• Blend in 25g fresh cream and finish cooking.
• Garnish and serve hot.
  *Add salt if required.
  *Add green chilli to make it spicy.
  *Chef’s tip: Finish cooking with butter for a rich profile.

Shahi Korma

• In a pan, combine half of the Cookmaid Shahi Korma with 300- 350g chicken/mutton curry cuts or veggies, add 150ml water and cook until fully done.
• Add the remaining Cookmaid Shahi Korma and cook for 2 more minutes.
• Blend in 25g fresh cream and finish cooking.
• Garnish and serve hot.
  *Add salt if required.
  *Add green chilli to make it spicy.
  *Chef’s tip: Finish cooking with butter for a rich profile