Chicken korma

Chicken Korma is a popular dish in Indian cuisine, particularly in the northern regions of the country. It is a type of curry that is typically made with chicken, yogurt or cream, and a variety of spices. The dish is known for its rich and creamy texture, which is achieved through the use of yogurt or cream in the sauce.

History

The origins of chicken korma can be traced back to the Mughal Empire, which ruled over India from the 16th to the 19th centuries. The dish was likely influenced by Persian cuisine, as the Mughals were of Persian descent. The word "korma" comes from the Urdu word "qorma", which means "to braise", a cooking technique that involves searing meat at high heat and then slowly cooking it in a covered pot.

Preparation

The preparation of chicken korma involves several steps. First, the chicken is marinated in a mixture of yogurt and spices, which typically includes garam masala, turmeric, cumin, and coriander. The chicken is then seared in a hot pan to lock in the flavors.

Next, a sauce is made by sautéing onions, garlic, and ginger in the same pan, followed by the addition of more spices. The marinated chicken is then added back into the pan, along with the yogurt or cream. The dish is then simmered until the chicken is fully cooked and the flavors have melded together.

Variations

There are many variations of chicken korma, depending on the region of India. In the northern regions, the dish is typically made with a heavy cream-based sauce and is milder in flavor. In the southern regions, coconut milk is often used in place of cream, and the dish may be spicier.

Chicken korma is often served with basmati rice or naan, a type of Indian bread. It may also be garnished with fresh herbs, such as cilantro, or nuts, such as almonds or cashews.

See also

• Indian cuisine
• Curry
• Mughal Empire
• Persian cuisine

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