Korma (sometimes spelled kormaa, qorma, kavurma, khorma, or kurma) is a dish originating in Central Asia or Western Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.
Korma is a characteristic Indian dish which can be traced back to the 16th century. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yoghurt or cream. The technique covers many different styles of korma.
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. A korma can be mildly spiced or fiery and may use lamb, chicken, beef, game or, more rarely, pork; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Both vegetarian and non-vegetarian kormas exist. Vegetarian korma is known as Navratan korma made with vegetables and either paneer (cottage cheese) or nuts - or sometimes both. Navratan means nine gems, and it is common for the recipe to include nine different vegetables.
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Chicken Korma Recipe, www.jamieoliver.com
Chicken Korma, allrecipes.com