Kurma

Kurma, also known as Korma, is a popular South Asian curry dish known for its creamy and flavorful sauce. The term "korma" is derived from the Urdu word "kormah," which means "braising" or "slow cooking." This dish is believed to have originated in the Mughal kitchens of the Indian subcontinent.

History and Origins:

Kurma has its roots in Mughlai cuisine, which was developed during the Mughal Empire in India. The Mughals were known for their opulent and extravagant style of cooking, and korma was one of the dishes that exemplified their culinary prowess. It was originally prepared for the royal courts and nobility, featuring a rich and indulgent sauce made with a blend of aromatic spices, nuts, and yogurt.

In the UK, Kurma is a popular choice among curry enthusiasts and is widely enjoyed in Indian restaurants and households. It has become an integral part of British Indian cuisine and is appreciated for its creamy texture and mild flavors. Kurma is often made with various proteins such as chicken, lamb, or vegetables and is typically served with naan bread or rice.

Recipe for Chicken Kurma (Metric measurements):

Difficulty: Intermediate

Spice Level: Mild

Cooking Time: 1 hour and 15 minutes

Serves: 4

Ingredients:

- 500g boneless chicken, cut into bite-sized pieces

- 3 tablespoons vegetable oil

- 2 medium onions, finely chopped

- 3 cloves garlic, minced

- 1-inch ginger, grated

- 2 green chilies, slit lengthwise (adjust to taste)

- 2 tomatoes, chopped

- 1/2 cup plain yogurt

- 1/2 cup heavy cream

- 1/4 cup cashews, soaked in warm water

- 1 teaspoon cumin seeds

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves, for garnish

- Steamed rice or naan bread, for serving

Instructions:

1. Heat vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds and let them splutter.

2. Add the chopped onions to the pan and sauté until they turn golden brown.

3. Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.

4. Add the chopped tomatoes to the pan and cook for 5 minutes until they soften.

5. In a blender, combine the soaked cashews and yogurt. Blend until smooth and creamy.

6. Add the cashew-yogurt mixture to the pan and cook for a couple of minutes, stirring continuously.

7. Stir in the ground coriander, turmeric powder, red chili powder, and salt. Mix well to combine the spices and sauce.

8. Add the chicken pieces to the pan and cook for 10 minutes, stirring occasionally, until they are lightly browned.

9. Reduce the heat to low and cover the pan. Simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.

10. Stir in the heavy cream and cook for another 5 minutes to incorporate the flavors.

11. Sprinkle garam masala over the curry and mix well.

12. Garnish with fresh coriander leaves.

13. Serve Chicken Kurma hot with steamed rice or naan bread.

Enjoy the creamy and mild flavors of Chicken Kurma, a classic South Asian curry dish that is loved for

its rich and indulgent sauce. Adjust the spice level according to your preference and savor this delightful dish that carries the essence of Mughlai cuisine.