Korma (Food)

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Article Upload Date: Thu 20 Jun 2019

Korma, also spelled kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.[1] www.the - guardian In  16th century and to the Mughal incursions into present-day Northern  Pakistan . Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.

Title Description
Alternative names: Chicken Korma,Mutton or Beef Korma
Type: Curry
Course: Lunch, Dinner
Place of origin: South Asia
Region / State: South Asia
Serving temperature: Hot
Main ingredients: Yogurt, cream
Variations: Many







  • 1 kg chicken or Beef curry pieces.
  • 4 tbspns yogurt.
  • 2 onions sliced.
  • Salt to taste.
  • 1 tbspn red chilli powder.
  • 1 tspn turmeric.
  • 1 cup water.
  • 1 cup oil.

How to Make Korma

korma Cooking style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking.[2] cook chicken - korma Chicken or Beef requires fairly thorough coating with the spice mixture, or marinating, and heating evenly in cooking oil or ghee at a high enough temperature to cook through, followed by a cooling period after which yogurt or cream may be added. However, lamb requires a very brief initial searing to brown the surface of each piece, followed by a braising at a continuous low temperature. This prevents the lamb from toughening, a particular problem if a large amount is to be cooked; temperature heterogeneity is difficult if the mixture is left to stand. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.[3] Recipe of - Korma

Recipe of Korma

  • Put the onion, garlic and ginger in a food processor
  • whizz to a paste
  • Tip the paste into a large high-sided frying pan
  • 3 tbsp water and cook for 5 mins
  • Add the korma paste and cook for a further 2 mins until aromatic
  • Stir the chicken into the sauce
  • Add the ground almonds, sultanas, stock and sugar