THOUGH the spelling may differ, korma, kurma or qorma refer to the same thing – a creamy, beige-hued dish, the existence of which is traceable to the Mughal dynasty.
It is said that korma was prepared in Mughal royal kitchens but over time, the recipe for this sumptuous dish leaked out and spread to households from the north to the south of India.
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Preparations include pounding white pepper into a powder
Blending coriander sprigs with cashew nuts and water.
Ensure korma spices coat chicken pieces while frying.
Add shallots towards the end for a burst of colour.
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