Korma was originally brought to India by the Mughals in the 15th Century and is derived from the Urdu word for 'braised'. It can refer to any meat or vegetable slowly cooked in a mixture of water (or stock) and yoghurt which has been lightly spiced. Once in the Royal Courts, it was dressed up to show visitors the wealth of the palace.

Sumptuous ingredients such as cream, nuts, dried fruit and saffron were added, to bring extra glamour and richness to the banqueting table.

This Delicate Korma Curry is the British version of those distant, regal meals and is inspired by the mild and delicious taste of the classic restaurant dish we all know and love.