Korma facts for kids
Chicken korma
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| Place of origin | Indian subcontinent |
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| Associated national cuisine | India, Bangladesh, Pakistan |
| Main ingredients | meat, yogurt, cream |
Korma or qorma is a tasty dish from the Indian subcontinent. It is made with meat or vegetables. These ingredients are cooked slowly with yogurt or cream. Water or broth and spices are also added. This creates a thick, rich sauce.
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What Does "Korma" Mean?
The English word "korma" comes from the Urdu word qormā. This word means "braise." Braising is a cooking method where food is first seared. Then it is cooked slowly in a small amount of liquid. The name of the dish tells us about how it is cooked.
Many similar words come from an old Turkic word qawirma. This word means "a fried thing." However, the Indian korma is cooked differently from some other dishes with similar names.
History of Korma
Korma started in the Mughlai cuisine of the Indian subcontinent. It was a special dish of the Mughal people. We can trace korma back to the 1500s. This was when the Mughals came into the region.
Kormas were often made in the kitchens of the Mughal court. For example, a famous white korma was served to Shah Jahan. He was a Mughal emperor. His guests enjoyed it at the opening of the Taj Mahal.
A classic korma is made by cooking meat or vegetables slowly. This is done with yogurt, cream, or broth. Many different styles of korma use this method. The flavor of korma comes from a mix of spices. These often include ground coriander and cumin. Yogurt is added slowly so it does not curdle.
Traditionally, korma was cooked over a very low fire. Hot charcoal was placed on the pot's lid. This made sure the food cooked evenly. Korma can be mildly spiced or very hot. It can be made with lamb, goat meat, chicken, beef, or game. Some kormas even mix meat with vegetables like spinach and turnip. The word Shahi means "Royal." When used for korma, it shows that the dish was special. It was for important people, not for everyday meals.
How Korma Is Prepared
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Korma uses a cooking style similar to other braising methods. First, the meat or vegetables are quickly cooked at high heat. This is often done using ghee (clarified butter). Then, they are cooked slowly with moist heat. Only a little liquid is added. The pot might be sealed with dough during the last part of cooking. This method is called dum or dampokhtak.
Korma can also use a technique called bagar. In this step, more spices are mixed with hot ghee. This spiced ghee is then added to the sauce. The pot is covered and shaken to mix everything.
There are many different korma recipes. Chilli and ginger are often used. But the exact way it is made creates many different flavors. Indian bay leaves or dried coconut can be added. Coconut is often used in South Indian cooking.
A korma pilau (pilaf) is a dish made with rice and braised meat.
Different Korma Styles
Korma in the United Kingdom
In the United Kingdom, korma served in curry restaurants is usually mildly spiced. It has a thick sauce. It often includes almonds, cashews, or other nuts. Coconut or coconut milk is also common. In recent years, chicken korma has become very popular in the UK. Many surveys show it is the most popular curry, even more than chicken tikka masala.
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Navratan korma is a vegetarian korma. It is made with vegetables and either paneer (an Indian cheese) or nuts. Sometimes it has both. Navratan means "nine gems." So, this recipe often includes nine different vegetables.
Eid Korma
In some parts of South Asia, "korma" can mean a special dish for Eid al-Adha. This is a festival. The dish is made with lamb, goat, or cow meat. It is cooked with very few or no spices. The flavor comes mostly from the meat and its fat. This method was sometimes used to keep meat fresh for a short time. The layer of fat helped to protect it, similar to potted beef.
See also
In Spanish: Korma para niños
