History Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal expansion into South Asia. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. (source Wikipedia)Now a little bit about the flavour of Korma. It is creamy and dreamy, based on a mixture of spices like ground nutmeg, mace, aniseed, golden poppy seeds, coriander seeds, cumin, cardamom pods, garam masala, red chilli and paprika combined with garlic, ginger, golden fried onions and yoghurt, cooked at a low temperature to avoid curdling, cooked slowly and carefully with the meat and its juices, ideally without adding any extra water, finally adding a helping of ground nuts and cream as a thickening agent, making it a melt-in-the-mouth curry! A Korma can be mildly spiced or fiery and may use lamb, chicken, or beef and it is not an everyday indulgence. usually cooked to mark a happy or sad occasion. Ten months of me blogging recipes! ….and I’ve kept it under wraps, But no more now… 😊 on your demand here is the most delicious and prestigious curry of all time. The Korma and I made it with the Chicken this time! 😍
Korma (Qorma) - Royalty of all Curries https://lifeartandbites.com/?p=4333 7 March 2018