The sublime Indian dish the West did its best to ruin
The dish
Korma, India
Plate up
We've done terrible things to the food of India in the West. We have made some dishes unrecognisable and completely fabricated others. We have mooshed together the styles and cuisines of almost 1.5 billion people across 28 states speaking almost 800 languages and turned them into a standard menu of 10 or so things we have decided to call 'curry'. And one of those is korma.
You've probably tried it many times and found it tastes different on every occasion. The basic meaning of korma – an Anglicised version of the Hindi-Urdu qorma – is 'braise', as this is the key to the dish: meat is seared in ghee with onions and spices and then slow-cooked in liquid, before additional spices are heated with ghee and added to the pot. The dish is traditionally cooked with yoghurt too, which is incorporated into the braise. The spices used vary from place to place, cook to cook, which helps explain the varying flavour profiles.
First serve
Though korma originates in India, its roots stretch all the way to Persia and Central Asia: this dish was a key part of Mughlai cuisine, developed during Mughal rule of India in the 16th and 17th centuries. The braising technique is also used in Iranian and Turkish cuisines – add yoghurt and spice blends, and you have yourself a korma. The Mughals ruled from the city of Agra, and there's a story that korma was served to Shah Jahan at the inauguration of the Taj Mahal. Though, these stories should always be taken with a grain of salt (and a pinch of spice).
Order there
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Sydney Morning Herald
25-04-2025
- Sydney Morning Herald
Adam Liaw's chicken korma
Korma comes from the Urdu word for 'braised', and most modern varieties include a rich gravy of browned onions, yoghurt and nuts. Method Step 1 Combine the chicken and the marinade ingredients and set aside for at least an hour, but preferably refrigerated overnight. Step 2 Heat a large saucepan over medium heat and add 1 tablespoon of oil and the onions. Fry the onions for about 6 minutes until browned, then transfer to a blender with the cashews, yoghurt and about ½ a cup of water. Blend to a smooth purée. Step 3 Return the saucepan to the heat and add the remaining oil. Add the cinnamon, cloves, cardamom, bay leaf and chilli (if using) and fry for a minute until fragrant. Step 4 Add the chicken and fry for about 5 minutes until the chicken starts to brown. Pour the onion purEe over the chicken, stir to combine and bring to a simmer. Simmer for about 10 minutes until the chicken is cooked through and a little oil rises to the top of the pot. Stir through the garam masala and ground coriander, scatter with the coriander leaves, then serve with steamed rice.
The Age
25-04-2025
- The Age
Adam Liaw's chicken korma
Korma comes from the Urdu word for 'braised', and most modern varieties include a rich gravy of browned onions, yoghurt and nuts. Method Step 1 Combine the chicken and the marinade ingredients and set aside for at least an hour, but preferably refrigerated overnight. Step 2 Heat a large saucepan over medium heat and add 1 tablespoon of oil and the onions. Fry the onions for about 6 minutes until browned, then transfer to a blender with the cashews, yoghurt and about ½ a cup of water. Blend to a smooth purée. Step 3 Return the saucepan to the heat and add the remaining oil. Add the cinnamon, cloves, cardamom, bay leaf and chilli (if using) and fry for a minute until fragrant. Step 4 Add the chicken and fry for about 5 minutes until the chicken starts to brown. Pour the onion purEe over the chicken, stir to combine and bring to a simmer. Simmer for about 10 minutes until the chicken is cooked through and a little oil rises to the top of the pot. Stir through the garam masala and ground coriander, scatter with the coriander leaves, then serve with steamed rice.
Sydney Morning Herald
21-04-2025
- Sydney Morning Herald
The sublime Indian dish the West did its best to ruin
The dish Korma, India Plate up We've done terrible things to the food of India in the West. We have made some dishes unrecognisable and completely fabricated others. We have mooshed together the styles and cuisines of almost 1.5 billion people across 28 states speaking almost 800 languages and turned them into a standard menu of 10 or so things we have decided to call 'curry'. And one of those is korma. You've probably tried it many times and found it tastes different on every occasion. The basic meaning of korma – an Anglicised version of the Hindi-Urdu qorma – is 'braise', as this is the key to the dish: meat is seared in ghee with onions and spices and then slow-cooked in liquid, before additional spices are heated with ghee and added to the pot. The dish is traditionally cooked with yoghurt too, which is incorporated into the braise. The spices used vary from place to place, cook to cook, which helps explain the varying flavour profiles. First serve Though korma originates in India, its roots stretch all the way to Persia and Central Asia: this dish was a key part of Mughlai cuisine, developed during Mughal rule of India in the 16th and 17th centuries. The braising technique is also used in Iranian and Turkish cuisines – add yoghurt and spice blends, and you have yourself a korma. The Mughals ruled from the city of Agra, and there's a story that korma was served to Shah Jahan at the inauguration of the Taj Mahal. Though, these stories should always be taken with a grain of salt (and a pinch of spice). Order there
