Chicken Kurma

Kurma (sometimes spelled korma, kormaa, qorma, kavurma or khorma) is a dish originating in Central Asia or Western Asia. It can be made with yogurt, cream, nut and seeds paste or santan (coconut milk). It has roots in the Mughlai Cuisine of modern-day India.

The flavour of a kurma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt 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, game or, more rarely, pork; some kormas combine meat and vegetables such as spinach and turnip. The dopiaza, featuring a large quantity of onions, is a form of korma, as is the Kashmiri dish rogan josh or rogan gosht. 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.