korma
Sign in to saveKorma, kurma, qorma or qurma (; ; ; ; ) is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It consists of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The flavours of kormas are less intense than those of meat-containing dishes, and the fragrances more aromatic.
Key facts
- Food.name
- Korma
- Food.image
- File:Chicken Korma.JPG
- Food.image_size
- 250px
- Food.caption
- Chicken korma
- Food.alternate_name
- Qorma
- Food.place_of_origin
- Mughal Empire
- Food.region
- IndiaPakistanBangladeshIranAfghanistan
- Food.associated_cuisine
- Mughal cuisine
- Food.served
- Hot
- Food.main_ingredient
- meat, yogurt
via Wikipedia infobox
Article
10 sectionsContents
- Etymology
- History
- Preparation
- Serving
- Variations
- Navratan korma
- In Indonesia
- In the United Kingdom
- In the United States
- References
Korma, kurma, qorma or qurma (; ; ; ; ) is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It consists of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The flavours of kormas are less intense than those of meat-containing dishes, and the fragrances more aromatic.
==Etymology==