Chicken Korma is an occasional dish in Pakistan. It is served at occasions, parties and ceremonies. It uses many spices to generate the desired taste. If you want to taste chicken with curry, this recipe is for you.
Ginger garlic, fried onions, almonds, yogurt, cardamom, nutmeg and mace; all these spices make up this very special dish. Enjoy it with hot tandoori naan to enjoy it fully.
There are although, dozens of types of korma recipes such as Hyderabadi mutton korma, chicken tikka korma, vegetable korma, beef korma and lamb korma however this one has the grace; people choose it over others.
You can have it too. Try the recipe presented here by KFoods.com and eat it up tonight.
What is Korma food?
While making korma recipe, it would be good to know what actually korma is. So here is some basic description about korma curry.
Korma is a sort of creamy meat dish which is prepared using saffron, cardamom and several other spices. Korma was originated in the kitchens of Mughal emperors of India. 1500 A.D was the first time when korma was cooked by a cook of Mughal King Akbar. It is also believed that korma was a union of Indian and Persian cooking cuisines, introduced by Rajput employees of Jodha (Akbar's wife).
The dish was named originally 'Kurma' after the name of a prominent tribe of Rajputs. The ingredients used in original korma recipe were: mutton, yogurt, cardamom, ginger, black peppercorns and almonds.
Almonds are soaked in wate for whole night, then peeled and crushed which are then added to korma. Turmeric is also used these days in korma recipes however it's not found in the history of royal kitchens.