What is your favourite curry? Depending on where you are in the world, your answers will be very different. In India, some of the most popular responses I’ve had to this question is: Butter Chicken or Paneer Butter Masala. I got a completely different set of answers here in the UK though. Chicken Korma, Jalfrezi, Chicken Madras. When I moved to the UK, I remember feeling very happy that I’d never be too far away from a curry house. But the taste was very different, not bad just different.
One of my favourite curries is actually Chicken Korma, as I prefer less spicy or what we say “masaledaar” food. Perhaps one of the most popular Chicken Korma is from the city of Hyderabad. Rich with spices and a curry loaded with cashews, it is often something you’d serve on a special occasion.
History of Chicken Korma
While researching on Korma, I came across that it is an ancient dish, that royals in the Moghal courts and families would have Korma on their menu. And while recipes tend to loose their original ingredients and the dish tends to evolve with various additions and versions, this recipe is virtually the same. Yogurt, meat, spices and nuts tend to be the main ingredients of a Korma. Often almonds tend to feature in these recipes, but mine like many others feature cashews. Not only do the cashew taste divine and rich, they also make the curry sauce thicker and give it a great consistency.
Did the long list of ingredients put you off? You might think so because this dish is so creamy and rich, the cooking process is bound to be very laborious. But for a dish that looks like a lot has gone into it, it is surprisingly easy to make.This dish uses some of my absolute favourite spices. Bay leaves, cardamom, cinnamon and cloves. Did the fragrance reach you??
Chicken Korma will end up being one of those dishes that you’ll crave and want to make for every special occasion. And remember, you don’t always need a reason to make this royal dish. Serve this dish with Jeera Rice and some salad. You really don’t need much more.