Korma Curry

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The korma, which means braised, is the typical dish of northern India, the Mughlai cuisine. The Mughal Empire gave us masterpieces such as the Taj Mahal, but also created a Persian influence revolution throughout India, giving rise to the last great Indian empire before the “European conquest.” And this influence is manifested in an endless variety of dishes, so do not be surprised if a lot of recipes, ingredients and methods are reminiscent of Persian cuisine.

The korma is prepared with meat or vegetables, it offers a fine blend of oriental flavors. The ingredients are seasoned with spices and then left to marinate in a yogurt sauce and cream, which makes this creamy and delicious recipe. Here’s how to prepare the chicken korma (chicken korma).


Put the chicken in a saucepan with water and bring to a boil. When it boils, reduce heat and simmer for about 30 minutes.

Drain the chicken and let it cool. Keep aside 150 ml of cooking water. Remove bones and skin and cut the chicken into pieces.

In a large skillet, heat the ghee, medium heat. Slice the onions and put them to fry in butter until they are soft beautiful. Add the chopped ginger, chilli, turmeric, ground coriander, cinnamon, cardamom and cook for 5 minutes. Put the chicken in the pan and also add the chicken cooking water.

In a bowl put a little ‘milk and mix with the flour. Mix well and add to the preparation. Continue to simmer and add the milk a little ‘at a time. Boil, stir, and then reduce the heat and simmer covered for 15 minutes.

Add the cream or yogurt and cook on low heat for another 20 minutes.

When ready serve it warm with steamed basmati rice.


1 chicken
200 grams of ghee, clarified butter
4 onions
2 cloves garlic
a small piece of ginger, 3 cm
1 teaspoon chili
1 teaspoon coriander
1 teaspoon cardamom
1 teaspoon cinnamon
1 tsp turmeric
pinch of salt
1 tablespoon flour
150 ml of milk
500 ml cream or greek yogurt
chopped fresh cilantro for garnish