Korma

Korma is a dish originating from the Indian subcontinent. Consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze, Korma has become popular in countries all over the world.

History

The term 'Korma' derives from the Urdu word 'Kormah', meaning 'to braise', which in turn comes from the Turkish word 'kavurma' which means 'cooked meat'. Korma has its roots in the Mughlai cuisine of the Indian subcontinent, and has evolved significantly over the centuries.

Ingredients and Preparation

The main components of Korma are meat or vegetables, which are braised with yogurt or cream, and a mixture of spices. The spices used can vary, but typically include garam masala, cumin, coriander, and turmeric. Other ingredients such as onions, garlic, and ginger are also commonly used.

The preparation of Korma involves first marinating the meat or vegetables in the yogurt or cream and spices, then slowly cooking it over a low heat. This slow cooking process allows the flavors to develop and the meat or vegetables to become tender.

Variations

There are many variations of Korma, both within the Indian subcontinent and beyond. Some of the most popular include:

• Navratan Korma: A vegetarian version of Korma that includes nine different vegetables, fruits and nuts.
• Chicken Korma: A popular variation that uses chicken as the main ingredient.
• Lamb Korma: A rich and hearty version of Korma that uses lamb.

In Popular Culture

Korma has become a popular dish in many countries outside of the Indian subcontinent, particularly in the United Kingdom, where it is often served in Indian restaurants and takeaways.

See Also

• Indian cuisine
• Mughlai cuisine
• Curry

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Korma

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  Chicken Korma
• 
  Chicken White Qorma
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  Potol (pointed gourd) Korma
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  Navratan Korma