VERY MILD. A delicious partnership of yoghurt, coconut cream and spices producing a very mild but creamy texture. Korma is the definitive mild curry on the Indian takeaway menu. It is typically prepared with butter and thickened with single cream and coconut milk to give an incredibly mild and creamy sauce. Spicing would be more subtle, and there would be more use of aromatic spices such as cardamom, clove and cinnamon rather than the more robust spices such as chilli, cumin, black pepper etc. A traditional korma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as “korma”. Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The takeaway chef has to cook to order so doesn’t have time for long, slow cooking. The korma you find in Indian takeaway s usually contains ground almonds, coconut and thick cream. It is often described on takeaway menus as being “very mild” but a good korma should not be bland. choice of meat: