Who could resist sweet and creamy flavour of a good chicken korma or a vegetable korma curry? Even though the creaminess in the curry comes from other elements, the korma curry paste is an integral part of a good korma curry.

Gently fry the cumin, coriander and cardamom seeds in oil until the flavours are released. (You will know because the air will fill with gorgeous smells!)

Remove from the heat and once cooled down place in a food processor along with all the other ingredients.

Process until a relatively smooth paste is formed. You might need to add a splash of water to enable to machine to do its job.

Proceed to use the korma curry paste as you would the shop-bought version.