Explaining Korma Curry

• The words "korma" and "curry" are separate terms that both describe a fairly wide range of dishes. Both terms have evolved over time, as different cultures adopted them into their own culinary vernaculars. When used together, the terms generally refer to an Indian-inspired, stew-like dish with a rich, spiced sauce. Korma curries usually feature chicken or lamb, but they can also be made with a selection of vegetables for a vegetarian version.

Korma Origins

• In India, "korma" historically refers to a braised meat dish. Korma hails from the northern region of India, with influences from the Middle East. While Western-style braises apply a similar practice of cooking food slowly in a small amount of liquid, korma traditionally involves a thicker liquid enriched with yogurt, cream, fruit puree or ground nuts. In the typical style of northern India, korma includes mild but fragrant spices, such as cinnamon, cardamom and cloves.

Kari Becomes Curry

• When English speakers first started to adopt their own versions of Indian recipes, they commonly mispronounced a South Indian dish called "kari” as curry, and the change stuck. Though the term originally referred to stir-fried vegetables with a blend of ground spices, it eventually grew to a catch-all phrase for any Indian dishes with a spicy sauce. Today, curry is a term that applies to a variety of dishes from around the world, all of which feature a spice-laden sauce.

Making Korma Curry

• Some recipes advise marinating the meat in the braising liquid for optimal flavor and tenderness, but this step is optional. The meat softens and picks up the essence of the spices as it cooks. Caramelizing onions with a mix of aromatic Indian spices provides a flavorful base that you can blend with the braising liquid before adding the meat. Regardless of the exact method you choose, cook the korma slowly over low heat to develop a flavorful, velvety sauce.