It’s ‘curry night’ at the Flemings’ house and we’ve cooked up a Korma with our new 450 gram pouch pack – too easy! Just dice some chicken breasts, sear them in hot oil, turn the heat down and simmer in our sauce for 20 minutes.
Did you know that the earliest mention of Korma, or Qurma, is in the Akbarnama, the official chronicle of Akbar, the third Mughal Emperor (1556-1605). It is said that Rajputs ~ members of a North Indian princely class ~ working in the Empress’s Royal Kitchen created a dish which they named after a Rajput tribe, Kurma. Typical of the Korma style is the braising method of searing the meat or vegetables under high heat, followed by a slow simmer in a gravy characterised by yoghurt or coconut milk and aromatic spices.