|April 10, 2023

THE MAGIC OF CHICKEN KORMA

Name: THE MAGIC OF CHICKEN KORMA
Prep time: 15 min
Total time: 30 min
Yield: 2
Cuisine: North Indian
Ingredients: IngredientsFor the marinade1.5 kg - Chicken thighs (boneless and skinless)2 tbsp - Vegetable oil2 tbsp - Alco garam masala2 tsp - Alco curry masala2 cloves - Garlic, pressed.½ tsp - Salt½ tsp - Black pepper (freshly ground)For the sauce3 - White onions peeled and quartered.6 cloves - garlic, peeled.4 tsp - Alco curry powder1 tsp - Ground turmeric (or Alco Turmeric Powder)1 tsp - Cumin1 tsp - Alco garam masala¼ tsp - Ground cardamom1 tsp - Salt1 tsp - Black pepper½ tsp - Ground coriander (or Alco Coriander Powder)½ tsp - Cinnamon⅛ tsp - Freshly grated nutmeg 3 tbsp - Vegetable oil3 large - Tomatoes (peeled and cut into small cubes)1 tbsp - Freshly grated ginger root40 gram - Ground almonds1 cup - Unsweetened coconut milk 1 cup - Yogurt (dahi)1 cup - Cold water½ - Red hot pepper (seeded and chopped)1 tbsp - Brown sugarInstructionsFor the MarinadeDrizzle oil over the chicken. Sprinkle it with the following spices:Garam masalaCurry powderGarlicSalt and pepperMix by hand by massaging the chicken. Cover with plastic wrap.Marinate for 8 hours in the refrigerator.For the ChickenTake a grill pan. Heat it over medium to high heat.Grill the chicken (along with its marinade) for 5 to 6 minutes on each side. Continue till it gets cooked through.Set aside.For the SauceMix all the spices in a bowl.Put the onions and cold water in a blender. Blend them into a smooth purée.Heat the olive oil on medium heat in a large pot.Add the mashed onion mixture now. Cook for 3 minutes. Keep constantly stirring till it starts to darken.Add the following:TomatoesGingerGround almondsCoconut milkYogurtRed pepperSpices andBrown sugarMix the above ingredients well.Reduce the heat. Cover the dish. Keep it on simmer over low heat for 30 minutes.Cut the chicken into small pieces. Add it to the stewpot.Simmer for an additional 15 minutes.Serve with steamed white rice or naan.

Chicken Korma (also called Chicken Kurma) is among the most delicious dishes in traditional Indian non-vegetarian cuisine. Its popularity has spread far and wide. It's also popular in the West, especially in the United Kingdom.

Korma is one of the most famous and appreciated Indian curries worldwide. Creamy and fragrant, this dish has its origins in the Mughals. It consists of meat marinated in a mixture of spices. It's then braised in yogurt and coconut milk.

What is Korma?

Korma is an Indian dish of meat (mutton or chicken) braised in a mixture of the following:

Coconut milk
Yogurt (dahi)
Water
Spices and oilseeds
Nuts like almonds or cashews.

The spices used for making Korma are:

Garam masala
Curry powder
Cinnamon
Cardamom
Ground coriander and turmeric.

If you're in a hurry and need more time to work with all the ingredients, you can make quick and delicious Chicken Korma using Alco Chicken Korma Gravy by Alco Foods. Mix Alco Chicken Korma gravy with water, add chicken, and cook for 12 minutes. That's it!

Origins of Korma

Tracing the origins of this mouthwatering delicacy is a complex task.

When tracing the lineage behind a dish, especially one as old and iconic as Korma/Kurma, one can never be 100% accurate. Even written records or scrolls can be inaccurate. We can only propagate the knowledge we have gathered from past generations and let others build and add to it.

Here is what we know about the ever-beloved Korma.

Korma, popularly called "The king of Indian curries," is believed to have origins in Turkey, Azerbaijan & Persia. The original name "Qorma" derives from the Turkish word "Qavirma," which has its roots in Arabic and Urdu.

Some food historians claim that a Persian meat curry dish (called "Khormeh" probably) was blended with various Indian masalas. This collaboration was between Rajput cooks and the superintendent of Mughal kitchens, Mir Bakrawal. Then others say that the dish got its name from a Rajput clan – Kurma.

"Korma" is derived from the Urdu ḳormā or "Qormah." It means "to braise" or "embers." Qormah itself comes from the Turkish term "Qawirma." It means "something fried." Korma can also be written as:

Karma
Kormaa
Qorma
Khorma
Kurma

What are the types of Korma dishes?

This mouthwatering Chicken Korma is composed of meat or vegetables braised with yogurt or cream. There are a multitude of spices also that create a thick sauce like gravy. Chicken Kurma is the perfect addition to your dinner menu. A wide range of factors determines its flavor. They include the exact spice mixture and even the type of yogurt. You can serve it hot for both lunches as well as dinners.

The popular technique of making Korma curry is by braising vegetables and meat with:

Yogurt
Cream
Korma curry paste, and
Several spices

This method is a favorite among a large population across India.

Apart from this, there are many different variants of Chicken Korma prepared in various parts of the country, like:

Chicken Korma (also known as Chicken Kurma in South India)
Mutton Korma
Lamb Korma
Chicken Shahi Korma
Prawns korma

And many, many more. Why, there's even a lip-smacking vegetable kurma for vegetarians and vegan Korma for people following vegan diets!

Recipe for Chicken Korma

Korma is a dish from the Indian subcontinent. It contains meat (or vegetables) braised with yogurt and cream or coconut milk.