Korma curry is a rich and flavourful dish that is believed to have originated in the Indian subcontinent. The term “korma” is derived from the Urdu word “qorma,” which means braised meat. The exact origins of korma are not well-documented, but it is thought to have emerged during the Mughal era in India, which spanned from the 16th to the 19th century. The Mughals, who were of Central Asian and Persian origin, brought with them a rich culinary tradition that blended their own cooking styles with Indian flavours and techniques. Korma is said to have been developed in the royal kitchens of the Mughal emperors, where highly skilled chefs experimented with a variety of ingredients and spices to create exquisite dishes. Originally, korma was a meat-based dish made by braising or slow-cooking chunks of meat in a mixture of yogurt, cream, and a blend of aromatic spices. The use of yogurt and cream in korma helps to create a thick and creamy sauce that coats the meat, resulting in a luscious and flavourful curry. Over time, korma evolved, and vegetarian versions of the dish were also developed. Today, you can find a wide variety of korma recipes, including chicken korma, lamb korma, vegetable korma, and even nut-based korma. Korma curry has gained popularity not only in India but also in various other parts of the world. Its rich flavours and creamy texture have made it a favourite among curry lovers, and it continues to be enjoyed in many different culinary traditions and adaptations. For an extra special flavour, add a handful of Almond flakes to finish off just before serving…

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Serves 6-8 people

Weight: 35g