- Marinade chicken with Kimball Oyster Flavored Sauce, set aside 10 minutes.
- Heat oil and ghee in a large pot over medium heat. Add whole spices, followed by mixture A and cook on low heat while stirring constantly for about 15 minutes until oil separates.
- Add chicken and stir occasionally until chicken is tender. Add water, carrots and potatoes and bring it to boil. Then, turn down the heat and simmer for 15 minutes until vegetables are tender. Add onion, cauliflower, tomatoes and hard-boiled eggs, cook another 10 minutes and season with salt to taste.
- Stir in mixture B and mint to korma gravy, bring back to boil and turn off heat.
TIP: Kimball Mayonnaise makes the gravy more delicious and creamy.