A very popular dish in the UK. Very mild and a good introduction to Indian Cuisine. A delicate blend of spices which satisfies those new to Asian cuisine and curry addicts.
The word "korma" is derived from Urdu, meaning "braise", in turn from Turkish, literally meaning "cooked meat". Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the incursions of the Moghuls into present-day Northern India, Pakistan and Bangledesh.
Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream 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, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip.
The term Shahi, meaning royal, is used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Commencez ici votre voyage dans la cuisine asiatique. C'est un plat délicat et très doux mais également bien savoureux et onctueux.