Kurma

Kurma, also known as Korma, is a rich and creamy South Asian dish that is popular in Indian, Pakistani, and Mughlai cuisines. Its origins can be traced back to the Mughal era in the Indian subcontinent, where it was developed as a luxurious and flavorful curry.

The word "Kurma" is derived from the Urdu language, meaning "braise" or "slow-cooked." The dish typically consists of meat or vegetables cooked in a fragrant sauce made with a blend of spices, yogurt, and cream. The use of aromatic spices like cardamom, cinnamon, and cloves, along with the addition of nuts and dried fruits, contributes to the distinct flavors and richness of the dish.

In the UK, Kurma has gained significant popularity and is enjoyed as a staple in British Indian cuisine. It is a popular choice among diners seeking a milder and creamier curry option. Kurma is often featured on menus in Indian restaurants across the country, with variations available using chicken, lamb, beef, or vegetables.

Here's a detailed recipe with metric measurements to make Kurma at home for a UK reader:

Chicken Kurma

Difficulty: Easy

Spice Level: Mild

Cooking Time: 1 hour

Serves: 4

Ingredients:

- 500g boneless chicken, cut into bite-sized pieces

- 2 tablespoons vegetable oil

- 2 medium onions, finely chopped

- 2 cloves garlic, minced

- 1-inch ginger, grated

- 2 green chilies, slit lengthwise (adjust to taste)

- 2 medium tomatoes, finely chopped

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- 1 cup plain yogurt, whisked

- 1/4 cup heavy cream

- 1/4 cup cashew nuts, soaked in warm water for 30 minutes

- 1/4 cup raisins

- Salt to taste

- Fresh coriander leaves, for garnish

- Naan bread or rice, for serving

Instructions:

1. Heat vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onions and sauté until they turn golden brown.

2. Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.

3. Stir in the ground cumin, ground coriander, ground turmeric, and red chili powder. Mix well to coat the onions and spices evenly. Cook for a minute to toast the spices.

4. Add the chopped tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until they soften and release their juices.

5. Add the chicken pieces to the pan and cook for 5 minutes, stirring occasionally, to lightly brown the meat.

6. Reduce the heat to low and gradually add the whisked yogurt to the pan, stirring continuously to prevent curdling.

7. Drain the soaked cashew nuts and blend them into a smooth paste using a blender or food processor. Add the cashew paste to the pan and mix well.

8. Pour in 1 cup of water, cover the pan, and simmer for 30 minutes, or until the chicken is cooked through and tender. Stir occasionally.

9. Stir in the heavy cream and garam masala. Cook for an additional 2-3 minutes.

10. Add the raisins and season with salt. Mix well to combine all the ingredients.

11. Garnish with fresh coriander leaves.

12. Serve Chicken