About 

Kormas have their origin in the 15th century Persian influenced Mughlai cuisine of Northern India. They were prized dishes in the kitchens of the Moghul Courts and Royal Palaces. Kormas represent more a cooking technique than a recipe (which vary from by region). They are based on braised meats, fish, or vegetables in yoghurt with fragrant spices, thickened with ground almonds or cashews. Mild in heat (add more chilli if desired), Kormas can be enriched with the addition of saffron, dried fruits and toasted nuts

Uses & Ideas 

Chicken Korma Recipe - Serves 4 to 6

Ingredients – 1 kg Chicken thighs (cut into large pieces), 2 sliced onions, 5 tbsp vegetable oil, 4 tbsp Korma spice mix, 1 pinch saffron (optional) soaked in 50 ml hot milk or water, 300 ml natural yoghurt, 1 cup water, ½ cup / 50 gm ground almonds (or cashews), 1 cup picked coriander leaves, ½ cup toasted flaked almonds.

Method – Combine chicken pieces with salt, white pepper, 2 tbsp Korma Spice Mix, and yoghurt. Mix well and marinate for 2 hours (refrigerated). Sauté onion in oil for 2 minutes with remaining 2 tbsp Korma spice mix, add the chicken along with the marinade, and sauté for a few minutes. Add optional saffron, water, and ground almonds. Simmer for 30 minutes, top with flaked almonds and coriander leaves.  Accompany with basmati rice and naan bread.

Kormas can be made using chicken, lamb, seafood, or vegetables.