Korma
Chicken korma | |
| Alternative names | Qorma |
|---|---|
| Place of origin | Mughal Empire |
| Region or state | India Pakistan Bangladesh Iran Afghanistan |
| Associated cuisine | Mughal cuisine |
| Serving temperature | Hot |
| Main ingredients | meat, yogurt |
Korma, kurma, qorma or qurma (Urdu: قورمہ; Hindi: क़ोरमा; Bengali: কোরমা; Persian: قرمه; Kashmiri: قۄرمہٕ) is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It consists of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The flavours of kormas are less intense than those of meat-containing dishes, and the fragrances more aromatic.