This is blend is perfect for those who don’t like anything too hot or spicy, and it is also perfect for kids. Korma is typically creamy and fairly sweet, and though one of the mildest of all curries it still has all the aromatic flavours of India. To use, marinate 500g chicken pieces with yoghurt and 1 tsp of spice mixture for 30 minutes. In a casserole dish fry 1 onion, garlic and a further 2 tsp of Korma spice mix, then add the chicken pieces. Add equal amounts of water and cream for the sauce, or for a sweeter Korma replace the water and cream with coconut milk. Cook for 40 minutes and then finish off the curry by stirring in approx 40g ground almonds. Serves 2-4 people.