North Indian Chicken Korma is a mild creamy meat curry which is infused with a subtle blend of spices and ground nuts. This mild curry
As a hot sauce lover, you can imagine my excitement when I had the great idea of adding our Smoked Salt & Chilli Seasoning to take this recipe to the next level!
To enhance the smoky flavour, I decided to char the chillies, tomatoes and capsicums before blending which just makes the world of difference. By using apple cider vinegar in place of just a standard one, it adds a subtle fruity sweetness that offset the smoky chilli flavour perfectly and creates a deliciously balanced sauce.
We use this sauce on just about everything from eggs in the morning, to a side condiment with meats, to a marinade for steaks. This sauce is sure to become a staple in your condiment collection.
Spices used in this recipe
Place a griddle pan on very high heat – once smoking hot, place the chillies in batches until charred on the outside. Do this in batches until all the chillies, tomatoes, and peppers are black and charred on the outside.
Chop the charred veggies roughly then place in a saucepan along with the sugar, salt seasoning, and vinegar and bring to the boil. Reduce the heat to med-low heat and simmer for 7 minutes or until the sauce thickens. Remove from the heat and stand for 5 minutes.
Place in a food processor and blend until smooth. Place mixture in sterilized jars and seal. Store in the fridge for up to 3 weeks!