Korma Masala

Spicy, nutty and moreish. The perfect addition to a number of meaty dishes. Read more


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Traditional kormas are rich dishes, using lots of expensive spices and nuts. Our Korma Masala is based on a recipe from the kitchens of Nizam of Hyderabad from the British Colonial period. 

Best with slow-cooked chicken or duck.

Approximately 60g

Onion, Tomato, Sugar, Cumin, Garlic, Cardamom, Ginger, Coriander Seed, Chilli, Black Pepper, Turmeric, Salt, Fennel, Caraway, Cinnamon, Clove

Korma Masala Duck Leg with Corn Polenta

There are few dishes more comforting than this incredible corn polenta with lightly spiced, melting duck legs and bursts of freshness from the last tomatoes.

View recipe

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