08 Aug Chicken Korma
If you look up the net, korma has varied preparation styles ,culturally and regionally.It really is amazing for as much as i know a dish should connote one style of preparation. Nevertheless, korma in the north of India versus the south is different with the addition of coconut and curry leaves in the southern part, where as one variety of fantastic Korma achieves its name from cream and cashew nut paste, yet another one boats of khoya and almond paste and poppy seeds to an extent. Korma or shahi korma connotes a dish of prestige, of royal gourmet food
Even the Indian cuisine or rather British Indian cuisines which has some fantastic Indian dishes, boasts of korma. however if u happen to chance upon any Indian dish in London it is a tad different.similarly korma in London refers to just a chicken curry perhaps with tomatoes onions and the other ingredients..
Anyways so really the style that i am making would be perhaps a bit different from many other styles of preparation. However all that i was born to believe is that the speciality of korma is devoid of turmeric powder ad tomatoes. it ideally is supposed to be bland in colour coz of the absent of these two elements and is slightly sweeter in taste coz of the cashewnut paste and cream..So for me it is just the element of cream, curd, onions, nut seeds(could be cashew nut, almond or watermelon) and milk perhaps..So here is my own form of korma which by far is the best for em..A bit of coconut added to it give sit a different taste
But my korma achieves a certain reddish colour coz of the way it is fried..You can avoid that if you want a lighter colour.. I feel that frying the chicken pieces in more oil gives out a flavorful taste hence this preparation.Also I read up somewhere that korma ideally means meat fried and roasted in oil, hence the authenticity of Korma is achieved when fried in lot of oil, and the resultant enhanced flavor .
I also have another version of korma which is beautifully white in colour with the addition of almond ,boiled onions , poppy seeds. That’s a different taste altogether which will feature in my blog sometime soon.
Chicken- 500 gms
Curd- 1 cup
cumin seeds- 1/2 tsp
onions- 2 large
coriander powder- 1 tsp
cumin powder- 1 tsp
Cinnamon- 1/2 inch stick
garlic ginger paste- 1 tbsp
red chili powder-1/4th tsp
cashew nut paste- 2 tbsp
water- as required
cumin seeds- 1/2 tsp
magaz (watermelon seeds) paste- 2 tbsp(optional)
cream- 1/4th cup(you can add more as well)
- Thinly slice onions and fry in oil. let them brown and blend them with curd to make a smooth paste
- In the remaining oil add cumin seeds and the chicken pieces. Fry and roast the chicken
- Now add ginger garlic paste and continue frying.Check that they dnt stick to the bottom of the pan
- Add coriander powder, cumin powder and keep frying till the chicken mixes well with the spices. Add salt
- When chicken gets tender and the water evaporates and mixes well with the spices, add the onion curd mixture. Add salt
- Check until oil separates. If.If it gets too dry dd a little milk and cover it until done
- Open the lid , add cashew nut paste and garam masala powder.
- fry for about 2 minutes and add cream before closing off the flame
Ideally korma means meat fried and roasted in oil, hence the authenticity of Korma is achieved when fried in lot of oil
Absolutely delicious, this dish speaks of the magnificence of Indian cuisine. Most often,any meat just roasted in whole spices gives out a wonderful flavor.Here it is further enhanced with the blend of the curd- onion paste making is gorgeously succulent. .Simple yet aromatic, moist and tender, perfect to go with your flat breads or even a dish of veg Pulao..For me its more fun with a beautiful plate of Pulao..the mix of the gravy with the rice gives out an unbeatable taste to your food in plate..Like biryani that which connotes happy occasions ,Korma and pulao too boasts of a royal celebration ..So then, let yourself be guilt free and bask in these tender succulent morsels of yum!!!