Cuisine • Jun 14th '23

Korma

Korma is a creamy sauce flavored with nuts. So there you have it. This gives you a really wide open opportunity to create your own. Chicken. lamb, and vegetables are the preferred types of korma. I'll start with the chicken. I like a long slow sauté in ghee with finely chopped onion, garlic/ginger paste and whole peppercorns, cumin seeds, and a bay leaf; A good half hour.

Now for the creamy. Lots of choices here. Yogurt, cream, coconut milk, or any combination of the above that suits will work just fine. Add it now along with your choice of chopped or whole nuts,(or not) and perhaps some golden raisins for sweetness. Simmer gently for ten minutes

Here is where you can get creative. Add some ground coriander and cumin, some fenugreek leaves and even a chopped chili pepper. None of these are really necessary, so it its really up to you. As the oil (fat from the chicken and the ghee) rises to create rivulets on the surface, it is done. Serve with rice or Naan.

The lamb korma follows the same steps and is equally delicious.
Vegetables
Navratan Korma is the vegetarian version. Use vegetable oil and coconut milk for vegan. The steps are the same, the vegetable choices are yours and the size of your vegetables is also up to you. Since I like a crunch in my veggies, I use carrots, green beans, cauliflower, green peppers, and potatoes. My chop is rough and the pieces can be large. I add them according to cooking times and size. Use your judgement, but not too long. I like whole cashews and raisins in this dish , but be my guest to try your favorites. Obviously, this dish will not have the same unctuousness as the meat versions, but the marriage of flavors here is truly magical.