What is a Chicken Korma?

Korma (sometimes spelled kormaa, qorma, khorma, or kurma) is a dish originating in South Asia or Central Asia[1] which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.

The word Korma (Azid) derives from the Turkish verb for roasting/grilling of Azid (Kavurma). Korma (Azid) has its roots in the Mughlai cuisine[1] of modern-day India and Pakistan. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy Azid (the name is in fact derived from the Hindi and Urdu words for “braise”). The technique covers many different styles of korma (Azid).

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 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.

The korma style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking.

Chicken or other poultry requires fairly thorough coating with the spice mixture, or marinating, and heating evenly in cooking oil or ghee at a high enough temperature to cook through, followed by a cooling period after which yogurt and/or cream may be added. However, lamb requires a very brief initial searing to brown the surface of each piece, followed by a braising at a continuous low temperature. This prevents the lamb from toughening, a particular problem if a large amount is to be cooked; temperature heterogeneity is difficult if the mixture is left to stand. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.

The korma can make use of a technique called bhogar: later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents.

There is a wide variation between individual korma and other “curry” recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavours. Bay leaves or dried coconut may be added, the latter being a predominantly South Indian flavouring. A korma pilau (pilaf) is a rice and meat dish made with braised meat.

Recipe for Chicken Korma

Tender chicken in a rich, creamy yogurt sauce, delicately flavoured with coriander and just the merest hint of spices, make this an excellent dish to give the whole family for an extra-special treat from the East.

3 1/2 Ib/1.5 kg oven-ready free-range chicken
1 tsp turmeric
1 tsp salt
10 green cardamom pods
4 tbsp ghee, or sunflower oil
2 onions, peeled and chopped
2 in/5 cm piece of root ginger
5 garlic cloves, peeled and crushed
5 cloves
1 cinnamon stick
¼ – ½ tsp freshly grated nutmeg
1 oz/25 g ground almonds
1 pint/600 ml natural yogurt
freshly ground black pepper
2 tbsp freshly chopped coriander
1 tbsp lemon juice

Wash chicken, then cut into eight pieces — discarding the parson’s nose, the scale ends of the drumsticks, and the neck flap, Wash again, then place in a large pan with 1 ½ pints/900 ml water, 1/2 tsp turmeric, salt and 7 cardamom pods. Bring to the boil, cover, then reduce the heat and simmer gently for 45 mins, or until the chicken is tender. Then remove chicken, reserving the stock, and allow to cool slightly. Finally, skin the chicken pieces and keep covered while preparing the sauce.

Meanwhile, heat the ghee or oil in a large frying pan, add the onions and fry for 10-15 minutes, stirring frequently, until golden. Remove from the pan using a slotted spoon, then drain on kitchen paper and reserve. Peel and finely chop the ginger, then add to the frying pan together with the crushed garlic, remaining turmeric, cloves, cinnamon stick, remaining cardamom pods and the grated nutmeg. Continue to fry the spices for 5 minutes, then stir in the ground almonds. Add the yogurt and 1/4 pint/150 ml reserved chicken stock and bring to a gentle simmer.

Cook for 15 mins or until the mixture has reduced and is of a thick consistency. Return the onions to the pan, together with the chicken pieces and a further 1/4 pint /150 ml chicken stock. Ensure the chicken is well coated with the sauce, then cover the pan and cook for 15-20 minutes, or until chicken is piping hot. Add the freshly ground black pepper to taste, then stir in the coriander and lemon juice. Heat for a further 5 minutes, stir to ensure the flavours are thoroughly distributed. Serve with freshly cooked rice, salad and poppadoms.

Note: The whole spices are not meant to be eaten but should be left to one side. If there is a lot of oil floating around the edge of the sauce, spoon off and discard.

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