chicken korma – andhra style
A hotter and spicier chicken korma than the northern style. Kozhi kurma is from the Andhra region of south India. It features coconut milk rather than dairy products.
korma
Korma is the Urdu word for braise. Korma is a dish where meat or vegetables are braised in yogurt, cream or coconut milk. In traditional recipes, the meat or vegetables are often partly cooked before the sauce is added.
The term shahi used for some kormas indicates its status as a prestige dish. The term translates as royal, meaning it is associated with the court and is complex in preparation, presentation and uses often expensive ingredients.
chicken korma – lucknavi style
This chicken korma, or murgh kurma is the definitive Mughal recipe - a mildly spiced, delicate and elegant dish.
royal lamb korma
This lamb korma recipe epitomises all that is special about Mughal cuisine. Korma bahadur shahi is mild, with aromatic spices, creamy texture, dried fruit, nuts and the main ingredient highlighted to perfection.
vegetable korma
Vegetable korma is aromatic, flavourful vegetarian dish from the kitchens of the Mughal emperor Akbar. This dish, shahi navratan korma, is an exemplar of Mughlai cuisine.
what is korma?
Korma is a dish where meat or vegetables are braised in yogurt, cream or coconut milk. This essay looks at the history of this dish, and the different types that exist today.