India is a land of diversity, so is its food. Various Indian cuisines are available, including North Indian, South Indian, East Indian, and West Indian. In this article, we will discover another all-time favorite Indian dish, Korma. 

What Is Korma? 

A Korma is a curry dish in the Indian subcontinent made with meat or vegetables and a sauce spiced with garam masala. It is a dish that has spread throughout the region. Variation after variation will be discovered, as with any type of recipe, depending on the location and the cook's preferences.

There are many variations of korma, with chicken, lamb, beef, and vegetarian versions. The dish can be mild or very spicy, depending on the ingredients used and how it is prepared. Korma is often served with rice or naan bread.

The incredible flavour of Kormas was likely due to how they were prepared in the past. It was prepared in clay pots over a chulha fire (a mud stove with wood as fuel, usually found outside the house).

Even today, the vast majority of rural Indians continue to prepare their meals in this manner. This type of cooking necessitates a large open area, and modern urban dwellings lack the space and amenities necessary for such primitive cooking techniques.

How Is Korma Prepared? 

Although there are many variations, the essential ingredients are usually onion, tomato paste, garam masala, and cream. 

Korma is typically mild and creamy, unlike other Indian dishes that can be pretty spicy. It consists of braised meat in a sauce made of coconut milk, Dahi (yoghurt), water, spices, and oilseeds, usually almonds or cashews. Garam masala, curry powder, cinnamon, cardamom, ground coriander, and turmeric are common spices used in the dish.

To prepare the paste:

1. Pulse the cashew nuts in a food processor to break them up.
2. Mix the tomato paste, garlic, ginger, and seasonings in a mixing bowl.
3. Season to taste with salt and pepper, then pulse to create a thick paste. If the consistency is too thick, add a few tablespoons of water.
4. Combine the paste and yoghurt in a small bowl.

Mix well the korma sauce with the chopped chicken. Refrigerate for at least one hour to allow the flavours to develop. You can leave it overnight to add more flavour.

Heat the oil in a large skillet over medium heat when ready to cook. Then, saute the onion concurrently with the peppers. Five minutes of cooking will soften them. 

Cook the chicken in the remaining Korma sauce marinade and chicken broth. Stir occasionally for 15 minutes while cooking. After adding the heavy cream or coconut milk, you can simmer for an additional 10 minutes. This will allow your dish to develop more flavours.

Conclusion

Korma is a rich creamy dish typically made with chicken or lamb but can also be made with veggies like potatoes, carrots, and peas. Korma is often served with rice or naan bread and is a favourite among Indian food lovers. So, give korma a try next time you're in the mood for something spicy!

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