What is Korma Curry Powder?
Our Korma Curry Powder uses coriander, cinnamon, paprika, mustard, cumin, cloves, ginger, cayenne, black pepper, garlic, salt and sage to help you create creamy Kormas and delicious mildly spiced Indian dishes. The korma is a popular dish amongst the British people who don’t like fiery curries; it is a mild creamy sauce that was developed to cater for those people who like little spiced dishes. Kormas are usually based on poultry, fish or vegetables as their main ingredients and are often served with pilau rice and naan bread.
Where does Korma come from?
Korma is a dish originated in the Indian subcontinent.
What’s the history of Korma?
Korma has its roots in the Mughlai cuisine of the Indian subcontinent. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.
Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt, cream or stock added. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below 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 on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
How would you describe the flavour and odour of Korma?
Our Korma seasoning is a fragrant, mildly spiced blend.
What are alternative names for Korma?
The English name is an anglicisation of Urdu, more accurately transliterated qormā, and derived from a Turkic root. The word korma is derived from Urdu qormā, ḳormā or ḳormah, meaning “braise”, and refers to the cooking technique used in the dish. All these words, and the names of dishes such as ghormeh, the Azerbaijani qovurma or kavarma are ultimately derived from a Turkish language word qawirma meaning “[a] 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.
What is the suggested use of Korma Curry Powder?
To make a quick and easy chicken korma for 3-4 people dice a medium sized onion and fry in a little oil with 450g diced chicken breast and cook long enough to brown the edges of the chicken. Add 3 tablespoons of our korma curry seasoning to the chicken and onion mix and dry fry for a few minutes to release the flavour of the spices. Then slowly stir in 150ml natural yogurt, 125ml coconut milk and 125ml hot stock of your choice, and stir, bring to the boil and simmer until the chicken is thoroughly cooked, stir in 50g of ground almonds towards the end of cooking time. Serve with rice and naan bread. You can also use vegetable and vegetable stock. Use the spice blend as part of a dry marinade for chicken and fish, sprinkle into naan bread mixes and dips, add to plain yogurt with a tablespoon of mango chutney to make a dip for chicken.
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