Chicken Korma

15 Sep

“Korma” (also kormaa, khorma or kurma)  is a dish from the Muglai area, now partitioned between India and Pakistan.  It’s made with yogurt, nuts, several spices (cinnamon, cardamom, garlic, red pepper, coriander, cumin, and turmeric yellow, among others), coconut and coconut milk.

Vegetarians and non-vegetarians kormas exist.  I had chicken korma, at Raja Rani (Friedrichstrasse, 15, Heidelberg/Germany), a restaurant I’ve mentioned in an earlier post.

Briefly, diced onions are fried in clarified butter (“ghee”) to which the spices are added.  The chicken,which in some variations is previously marinated in yogurt, is then added and left to cook until tender (keep it moist adding water as needed).  When almost ready it’s time to add fresh coconut and coconut milk.

Chicken korma over Basmati rice

Chicken korma over Basmati rice

The dish was served over Basmati rice with some sliced almonds on top.  The overall impression was very nice, although I believe the chef abused a bit too much on the coconut, which dominated the dish almost entirely.  It was a bargain though, only about US$ 5,00 for a “small”dish (enough to feed one hungry traveller – as a matter of fact the difference between “small” and “large” seemed to me to be the size of the plate itself, as food portions were rather similar).

Korma on Foodista

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