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Korma or qorma (; ; ) is a dish originating in
Indian subcontinent The Indian subcontinent is a physiographical region in Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas. Geopolitically, it includes the countries of Bangladesh, Bhutan, In ...
,cle2773345.ece Amjum Anand (2007), ''My Chicken Korma'' (Times Online)
/ref> consisting of meat or vegetables
braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coc ...
with yogurt ( dahi), water or stock, and spices to produce a thick sauce or
gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of sa ...
.


Etymology

The English name is an anglicisation of
Hindi-Urdu Hindustani (; Devanagari: , * * * * ; Perso-Arabic: , , ) is the '' lingua franca'' of Northern and Central India and Pakistan. Hindustani is a pluricentric language with two standard registers, known as Hindi and Urdu. Thus, the lang ...
''qormā'' (क़ोरमा, قورمہ), meaning " braise".Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p. 254 It refers to the cooking technique used in the dish.Singh, D. ''Indian Cookery'', Penguin, 1970, pp. 24–25"korma"
Merriam-Webster, accessed 30-01-18
All these words, and the names of dishes such as the
Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
ian ghormeh ( fa, قورمه),
Turk Turk or Turks may refer to: Communities and ethnic groups * Turkic peoples, a collection of ethnic groups who speak Turkic languages * Turkish people, or the Turks, a Turkic ethnic group and nation * Turkish citizen, a citizen of the Republic o ...
ish Kavurma and the
Azerbaijan Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of th ...
i qovurma or ''kavarma'', are ultimately derived from a Turkic word ''qawirma'', meaning " fried thing". The Indian korma is, however, possibly unrelated in a culinary sense to the modern Turkish kavurma or to some other dishes using the same root word, as they use widely varying techniques and ingredients.Perry (2009), p. 256


History

Korma has its roots in the Mughlai cuisine of the
Indian subcontinent The Indian subcontinent is a physiographical region in Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas. Geopolitically, it includes the countries of Bangladesh, Bhutan, In ...
. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with ''
vark Vark (also varak or warq) is a fine filigree foil sheet of pure metal, typically silver but sometimes gold,
'', said to have been served to
Shah Jahan Shihab-ud-Din Muhammad Khurram (5 January 1592 – 22 January 1666), better known by his regnal name Shah Jahan I (; ), was the fifth emperor of the Mughal Empire, reigning from January 1628 until July 1658. Under his emperorship, the Mugha ...
and his guests at the inauguration of the
Taj Mahal The Taj Mahal (; ) is an Islamic ivory-white marble mausoleum on the right bank of the river Yamuna in the Indian city of Agra. It was commissioned in 1631 by the Mughal emperor Shah Jahan () to house the tomb of his favourite wife, ...
.Chapman, ''India: Food and Cooking'', New Holland, 2009, p. 26 Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground
coriander Coriander (;
and
cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with
charcoal Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, ...
on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use
lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...
,
goat meat Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...
,
chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...
,
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
or game; some kormas combine meat and vegetables such as
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...
and
turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ...
. The term ''Shahi'' ( en, Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.


Preparation

The korma style is similar to other
braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...
techniques in that the meat or vegetable is first cooked briskly, or seared, using a high heat, traditionally using
ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...
, 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, using a technique called ''dum'' or ''
dampokhtak Dum pukht ( fa, دُم‌ پخت), larhmeen, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions a ...
''. The korma can make use of a technique called '' bagar'': later in the cooking, additional spices are mixed with heated
ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...
and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents.Singh, p. 26 There is a wide variation between individual korma and other "curry" recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavors. Indian bay leaves or dried
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...
may be added, the latter being a predominantly
South Indian South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territ ...
flavoring. A korma ''pilau'' (
pilaf Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some techn ...
) is a rice and meat dish made with braised meat.Singh, p. 154


Variations


In the United Kingdom

In the United Kingdom, a typical korma as served in curry houses is a mildly spiced dish with a thick sauce. It often features
almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genu ...
s,
cashew The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus ''Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cul ...
s or other nuts, and
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...
or coconut milk. In the 21st century, chicken korma has several times been cited as the most popular curry in the UK, replacing
chicken tikka masala Chicken tikka masala is a South Asian dish consisting of roasted marinated chicken chunks ( chicken tikka) in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from South Asia living in Great B ...
in surveys of public eating habits.Chicken tikka masala no longer Britain's favourite curry – here's the new titleholder
, ''Daily Mirror'', 07-10-17


Navratan korma

Navratan korma is a vegetarian korma made with vegetables and either
paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting sof ...
(an Indian cheese) or nuts – or sometimes both. ''Navratan'' means "nine gems", and it is common for the recipe to include nine different vegetables.


Eid korma

In some parts of South Asia, ''korma'' is used to denote a traditional
Eid al-Adha Eid al-Adha () is the second and the larger of the two main holidays celebrated in Islam (the other being Eid al-Fitr). It honours the willingness of Ibrahim (Abraham) to sacrifice his son Ismail (Ishmael) as an act of obedience to Allah's com ...
(festival of the sacrifice) dish of lamb, goat or cow that is braised in minimal or no spices. The flavour comes from the meat and fat of the chosen cuts. It was often done to preserve meats for a short-term period, as the fat layer forms a barrier to help prevent spoilage, similar to potted beef.


In Malaysia

Korma or 'gulai kurma' in Malaysia is cooked with coconut milk instead of yogurt. Meats used for kurma include chicken, mutton, beef and deer.


See also

*


References and notes


External links

* {{Pakistani dishes Bengali curries Indian curries Mughlai cuisine Muhajir cuisine Pakistani curries Pakistani chicken dishes Telangana cuisine Uttar Pradeshi cuisine Foods containing coconut Nut dishes Anglo-Indian cuisine Bangladeshi cuisine Pakistani cuisine