Korma is a classic Indian curry that’s best known for its mild and creamy gravy made from a dried coconut and cashew paste. Making the flavourful paste from scratch ensures the warm spices come through to create a truly aromatic base for the mild dish. Hearty chunks of beef Chuck Roll are slowly braised until tender and the sauce is fortified with cream and yogurt to give it a luxurious, silky, velvety finish.

Ingredients

Here are the following ingredients:

Korma Paste

  • 2½ oz (75 g) desiccated coconut, about ¾ cup (175 mL)
  • 4 oz (125 g) toasted raw cashews, about ¾ cup (175 mL)
  • ¾ cup (175 mL) fresh cilantro leaves
  • ¾ cup (175 mL) garam masala
  • ½ cup (125 mL) canola oil
  • ⅓ cup (75 mL) minced garlic
  • ⅓ cup (75 mL) minced ginger
  • ⅓ cup (75 mL) tomato paste
  • 3 tbsp (45 mL) coriander seeds, toasted and ground
  • 3 tbsp (45 mL) cumin seeds, toasted and ground
  • 2 tbsp (30 mL) chili powder
  • 2 tbsp (30 mL) ground turmeric

Beef Curry

  • 6 lb (2.7 kg) Chuck Roll, cut into 2-inch (5 cm) pieces
  • 4 tsp (20 mL) kosher salt
  • 1 tbsp (15 mL) freshly ground black pepper
  • ¼ cup (60 mL) ghee (approx)
  • 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
  • 12 cups (3 L) chicken stock (no salt added)
  • 4 cups (1 L) cream, 35%

Service

  • 2 cups (500 mL) plain Greek yogurt, 10%
  • 16 cups (4 L) cooked basmati or jasmine rice, warmed
  • 8 oz (250 g) chopped toasted cashews, about 2 cups (500 mL)
  • 1 cup (250 mL) chopped fresh cilantro

Preparation

  1. Korma Paste: Add coconut, cashews cilantro, garam masala, oil, garlic, ginger, tomato paste, coriander, cumin, chili powder and turmeric to a robot coupe or high-speed blender. Pulse until finely chopped. Cover and set aside.
  2. Beef Curry: Season beef with salt and pepper. Heat ghee in large stock pot set over medium-high heat. Sear beef in batches, adding more ghee as needed, until evenly browned. Transfer to deep, full hotel pan.
  3. In the same pot set over medium heat, add onion; cook until softened. Add Korma Paste; cook for 2 to 3 minutes or until fragrant.
  4. Deglaze pan with stock; bring to a boil. Carefully pour over beef; cover tightly. Cook, in conventional oven at 325°F (160°C), for 1½ to 2 hours or until beef is tender but not falling apart.
  5. Stir in cream. Cover and cook for 30 to 45 minutes or until beef is fork tender. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

  1. Add 1½ cups (375 mL) Beef Curry to skillet; bring to a boil. Cook until heated through and slightly reduced.
  2. Reduce heat to low. Stir in 2 tbsp (30 mL) yogurt. Cook until thickened.
  3. Plate korma with 1 cup (250 mL) warm rice. Garnish with 2 tbsp (30 mL) cashews and 1 tbsp (15 mL) cilantro.

Beef Cuts

Chuck

Chuck Roll 1x1" PSO1