Chefs Base LLP
Yellow Kuruma – Vegetable /Chicken
Yellow Kuruma – Vegetable /Chicken gallery image 1
Yellow Kuruma – Vegetable /Chicken gallery image 2
Vegetarian

Yellow Kuruma – Vegetable /Chicken

Mildly spiced coconut-based curry, available in chicken and vegetable variants.

A mildly spiced coconut-based curry with a creamy texture, available in both chicken and vegetable variants. An excellent companion for appam, chapati, parotta, and rice.

Shelf LifeUp to 24 months at room temperature
StorageStore in a cool, dry place, away from direct sunlight.

Custom formulations and packaging available for this product.

Request a Quote

How to Prepare

Download SOP (Vegetable)Download SOP (Chicken)
FOR VEG KORMA

Ingredients

  • Chefs Base Kuruma gravy – 300g
  • Cauliflower – 135g
  • Carrot – 144g
  • Beans – 150g
  • Potato – 180g
  • Green peas – 75g
  • Water – 560g
  • Cashew paste – 106g
  • Coconut milk powder – 75g
  • Crushed black pepper – 3g

MAKE IT READY

  • Coconut milk: whisk the coconut milk powder into 135 ml of water until smooth.
  • Cashew paste: blend 50g cashew pieces with 100ml water into a fine paste. Pre-boil the vegetables until tender, then drain.

Preparation

  1. Transfer the koruma gravy into a pan and bring to a gentle sauté on low flame.
  2. Add the pre-boiled vegetables and mix well, then add water and mix again.
  3. After 2–3 minutes, stir in the cashew paste and mix well.
  4. Pour in the prepared coconut milk and stir on low flame.
  5. Season with crushed black pepper, and add salt if required.
  6. Switch off the flame and serve hot.

FOR CHICKEN KORMA

INGREDIENTS:

  • Chefs base Koruma gravy - 300g
  • Boneless Chicken (small pieces) - 550g.
  • Water (including stock water)- 560g.
  • Cashew paste -106g
  • Coconut milk powder - 75g
  • Black pepper crushed - 3g

MAKE IT READY

  • Coconut Milk: Thoroughly whisk 75g of coconut milk powder in 135 ml of water until smooth and free of lumps. Set aside.
  • Cashew Paste: Combine 50g cashew pieces with 100ml water and blend into a smooth, fine paste.
  • Chicken: Wash the chicken thoroughly. Boil or cook chicken by adding spices until about 90% cooked.Drain excess water and keep it aside. (Keep chicken stock water aside.)


PREPARATION

  1. Transfer Chefs Base Koruma Gravy into a pan and gently sauté on a low flame.
  2. Add the pre-cooked chicken, add chicken stock and mix well.
  3. Pour in the water and stir thoroughly.
  4. After 2–3 minutes, add the cashew paste and mix well.
  5. Pour in the prepared coconut milk and continue stirring on a low flame.
  6. Season with crushed black pepper.
  7. Add salt if required.
  8. Simmer for 3–5 minutes until the gravy reaches the desired consistency.
  9. Switch off the flame and serve hot.