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Korma

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description Korma Overview

Korma is a mild, creamy South Asian braised dish with Mughal court origins dating to the 16th century, made by slow-cooking meat in a sauce of yogurt, cream, or coconut milk with aromatic spices and nuts.

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What are the historical origins of the South Asian dish Korma?

Korma is a traditional braised dish with origins tracing back to the 16th-century Mughal courts of India. It was historically created as a luxurious, rich dish fit for royalty.

What ingredients give Korma its famously creamy and mild texture?

Unlike spicy curries, Korma relies on a gentle braising technique using yogurt, cream, or coconut milk. Ground nuts, such as almonds or cashews, are also pureed into the sauce to thicken it and add a rich mouthfeel.

How is the meat traditionally cooked in a Korma?

The meat, often chicken or lamb, is first marinated in yogurt to tenderize it. It is then slow-cooked over a low flame in a sealed pot, ensuring the meat absorbs the aromatic spices without burning.

Is Korma typically a very spicy dish?

Traditional Korma is known for being quite mild, focusing instead on a complex profile of aromatic spices rather than intense chili heat. It often incorporates fragrant spices like cardamom, cloves, and sometimes saffron.

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