Chicken Korma
A mild and creamy curry made with cashew nuts, almonds, and coconut milk.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Korma's origins trace back to the Mughal Empire in the Indian subcontinent, where it was a dish often served in royal courts. The term 'korma' itself is derived from the Urdu word 'qorma', meaning 'braised meat'. It was initially prepared using meat braised in yogurt or cream-based sauces, seasoned with aromatic spices.
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Chicken Korma holds cultural significance in India as a dish often associated with celebrations, special occasions, and festive meals.
Celebratory Dish
Korma is frequently served at weddings, Eid celebrations, and other important family gatherings. Its rich and creamy texture makes it a special and indulgent treat.
Regional Variations
While the basic concept remains consistent, regional variations of Korma exist across India. Some variations may include different spice blends or ingredients specific to a particular region.
Mughlai Influence
Chicken Korma exemplifies the legacy of Mughlai cuisine in India, showcasing the influence of Persian and Central Asian culinary traditions on Indian cooking.
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Chicken Korma is characterized by its mild, creamy, and subtly sweet flavor profile, balanced with aromatic spices.
The dominant flavors include creamy yogurt or cream, which provides richness and a slightly tangy undertone. The spices, which can include cardamom, cinnamon, cloves, ginger, garlic, coriander, and nutmeg, contribute warmth and complexity without being overpowering. Nuts like almonds and cashews are often ground and added to the sauce, enhancing the creamy texture and adding a subtle sweetness. Saffron is sometimes used to provide a delicate flavor and vibrant color. The dish is typically not spicy, but mild chili powder may be added for a touch of heat.
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Yogurt Marinade
Marinating the chicken in yogurt for at least 30 minutes (or ideally overnight) tenderizes the meat and enhances its flavor.
Low and Slow Cooking
Cooking the korma over low heat allows the flavors to meld together beautifully and prevents the yogurt from curdling.
Freshly Ground Spices
Using freshly ground spices provides a more intense and aromatic flavor compared to pre-ground spices.
Cashew Paste for Creaminess
Soaking cashews in warm water and grinding them into a smooth paste before adding them to the sauce creates a luxurious creaminess without the need for excessive cream.
Garnish with Fresh Herbs
Garnishing with fresh cilantro or mint adds a vibrant and refreshing touch to the finished dish.
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