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How to Make Your Own Curry: Korma, Tikka Masala and Green Thai

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We all love a curry but have you ever made one from scratch? They are surprisingly easy to make and you get that satisfying feeling of accomplishmcourtest of stockfreeimages.comFrom farm9.staticflickr.coment. I’ll give you a basic idea of the sauce and then you can throw in any filling you would like, chicken, vegetables, chick peas etc. Also remember that all of these recipes of customisable in terms of heat and sweetness.


One of the most popular and midlest curries is the Korma.

You will need


  • Onions
  • Garlic (2 Cloves)
  • Curry Powder (two heaped tablespoons)
  • Turmeric (two teaspoons)
  • Cumin (one teaspoon)
  • Salt (to taste)
  • Pepper (to taste)
  • Coconut Milk (one can)
  • Natural Yoghurt (200 ml)
  • Single Cream (100 ml)
  • Sugar (one tablespoon)

As with all our curries, begin by chopping up an onion roughly and frying in an oil of your choice. When the onions begin to soften and colour add your garlic. Leave to fry for around a minute and pour on your coconut milk, leave on a low heat. At this point add all of your dry ingredients and stir. I have said that the salt should be added to taste because everyone has their own preference to how salty a curry should be. Also feel free to add less or more of any of the dry ingredients if you would like it sweeter or spicier for example. When your curry has reduced by half add the cream and yoghurt, stir and reduce by half again. The curry will be ready when it is the consistency of double cream. 

Tikka Masala

You will need

  • Onions
  • Garlic (2 Cloves)
  • Curry Powder (two heaped tablespoons)
  • Cumin (one teaspoon)
  • One Red Chilli (seeds removed)
  • Salt (to taste)
  • Pepper (to taste)
  • Coconut Milk (one can)
  • Tinned Tomatoes (1/2 can)
  • Single Cream (100 ml)
  • Sugar (one tablespoon)

You will notice the ingredients for Tikka Masala are nearly identical to Korma. This is because the curries are very similar except for the obvious; Tikka Masala is a slightly spicier curry and is more tomato based. Repeat the same process as with the Korma with some differences. Add the chopped chili with the onions and garlic before adding the coconut milk, the amount and type of chili is completely up to you and your taste buds. Add the tomatoes at the same time as the coconut milk. You may notice this recipe doesn’t call for yoghurt; this is because Korma tends to me sourer than the sweeter Tikka Masala.

Thai Green Curry

I should point out this is probably nothing like a real Thai Green Curry but rather my interpretation. The authentic Thai Green Curry is ridiculously hot and this version is much milder.

You will need

Garlic (2 Cloves)
Curry Powder (two heaped tablespoons)
Cumin (one teaspoon)
Turmeric (1/2 teaspoon)
Two Green Chilies (seeds removed)
Salt (to taste)
Pepper (to taste)
Coconut Milk (one can)
Sugar (one tablespoon)
Limes (1)

This is basically a Korma with a bit more backbone. I usually use two chilies but as usual it is up to you, try crushing them in a pestle and mortar before adding them to the sauce for extra flavour. This recipe also calls for lime juice, after adding the coconut milk I will cut a lime in half, squeeze the juice into the curry and then put the leftover lime pieces in with the sauce as well. I have found this creates a very intense sour flavour with just a touch of bitterness that contrasts with the sugar. Finish the dish as you did the previous two.  

Give it a go and impress your friends!


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