There is not a certain color which a Kismet Korma is supposed to be.
The korma you choose in most Indian restaurants is a completely different dish to the more traditional styles served in India and a few traditional Indian restaurants.
When people think of restaurant korma, the things usually comes to mind is the mild curry that is pale gold in color. The golden color originates from the use of ground spices and creamed coconut block.
Here in India, korma refers to a cooking way where oil and ghee is applied in the initial cooking and then water is added later in the cooking. The water is slowly and completely evaporated until the ghee and oil begin to float on the top of the cooked dish.
There are many different meals in India for this korma style of cooking and the color is figured out by the ingredients used. I have tried a Kashmiri Lamb Korma that was made with bright red Kashmiri chilli powder. The resulting curry was neither mild or golden.
It was bright red and very hot.
Indian Lamb Korma 