Chicken Korma Recipe Traditional | 100% Authentic | South-Africa

Korma is a popular Asian dish known for its rich and creamy sauce. It has a history that dates back to the Mughal era in India, when it was served as a special delicacy to the royalty. The word "korma" is derived from the Turkish word "kavurma," which means "cooked meat." It was introduced to India by the Mughals, who were known for their elaborate and luxurious meals.



Korma is typically made with a mixture of spices and a variety of meat or vegetables. The dish is slow-cooked with yogurt or cream, creating a thick and smooth sauce that is packed with flavour. The spicing can vary depending on the region, but commonly includes cardamom, cinnamon, cumin, and coriander.


There are several varieties of korma, including chicken korma, lamb korma, and vegetarian korma. Each variety has its own unique flavour and texture, but all are characterized by their rich and creamy sauce. Chicken korma is perhaps the most popular variety, and is made with boneless chicken cooked in a mixture of spices and cream.


Overall, korma is a delicious and hearty dish that is enjoyed by people all over the world. It is a testament to the rich culinary history of India and the influence of the Mughal empire on the region's cuisine.


Ingredients:
1kg Chicken Pieces
Cinnamon 1/2 tsp
Cardamom pods
Salt 1 tsp
Plain yogurt 500ml
Turmeric
Garum Masala
Chilli Powder
Bay leaves
Garlic
Ginger
Dhania / Coriander fresh
Almonds
Cashews