What the Heck is Korma?

What is Korma?

“Korma: A creamy, slow-cooked, aromatic curry with roots in Mughal India, rich with spices, yogurt, and nuts. A regal dish that’s stood the test of time! #Korma #IndianFood #MughalCuisine”

Kuruma vs. Korma: What’s the Difference?

While both dishes share a common ancestry, they’ve evolved differently based on regional tastes and ingredients.

• Korma (with the ‘o’) is more commonly associated with North Indian and Mughal-style cooking. It tends to be rich, creamy, and mildly spiced, often made with yogurt or cream, nuts, and fragrant spices like cardamom and cloves.
• Kuruma (with the ‘u’) is the South Indian version and features a slightly different flavour profile. It uses coconut or coconut milk in place of yogurt, and often includes spices like fennel, curry leaves, and dried red chillies, giving it a more robust and tropical flavour. It’s also a bit spicier than its North Indian cousin.

The spelling “kuruma” reflects the local languages (like Tamil or Malayalam), where the “o” sound is less common, and “u” is used instead.

So, while both korma and kuruma come from the same root, the dishes have taken different paths, with kuruma taking on a more southern, coconut-heavy twist!

A Deep Dive into Korma: From Mughal Kitchens to Modern Plates

Ah, Korma. Now here’s a dish that needs no introduction to anyone who’s ever strolled down the lanes of Indian cuisine. Whether you’re talking posh banquets or casual curries, korma is one dish that shows up with all its royal elegance. But did you know korma isn’t just that creamy sauce you dip your naan into at your local curry house? Oh no, my friend, this dish has history dripping off it, like the last bit of gravy you mop up with your chapatti.

So, pour yourself a cuppa (or a cold Kingfisher if you’re feeling cheeky), and let’s take a delightful trip through time to uncover the rich story of korma, its varieties, and how us Anglo-Indians have given it our own little twist.

What Exactly is Korma?

In its simplest form, korma is a mild, rich, and aromatic curry, typically made with meat, yogurt, cream, and a blend of spices, like cardamom, cloves, and cinnamon. But here’s where it gets interesting – korma can range from mild to spicy, depending on where it’s cooked, and it’s known for its slow-cooking method. The word “korma” comes from the Urdu word qorma, which means “braising” or “cooking on low heat.” The key to korma is this slow simmering, where the ingredients get time to marry and mingle, producing a velvety, melt-in-your-mouth flavour.

A Royal History: From the Mughals to Modern Day

Korma’s origin story takes us back to the time of the Mughal Empire in India. The Mughals were a bunch who really knew how to live it up – we’re talking grand palaces, elaborate clothes, and food fit for kings. They brought with them Persian influences, and that’s where korma’s royal roots come from. The dish is said to have been a favourite in the royal courts, reserved for special occasions, feasts, and banquets. It was during the reign of Akbar the Great (mid-1500s) that korma started to really make its mark.

Back then, a proper Mughal korma was all about luxury ingredients. Think rich meats like lamb or chicken, slow-cooked with a creamy base of yogurt, almonds, and sometimes saffron – a real showstopper. The richness wasn’t just for flavour, though. The Mughals believed in balancing the ‘hot’ and ‘cold’ energies of food, and yogurt was seen as a cooling agent against the heat of the spices.

One famous iteration of korma was served at the banquet of Shah Jahan’s court to mark the completion of the Taj Mahal. Now, imagine that – sitting down to a creamy korma with the bloody Taj Mahal in the background. That’s dinner with a view, mate!

Korma Today: A Tale of Two Worlds

Over the centuries, korma’s spread across the Indian subcontinent, and as it travelled, it morphed and changed, picking up local ingredients and cooking techniques along the way. These days, if you ask for a korma in India, Pakistan, or Bangladesh, you might get a dish that looks and tastes quite different depending on where you are.

In India, especially in North India, korma tends to stick closer to its Mughal roots, with that rich, creamy sauce made from yogurt or cream, nuts, and fragrant spices. You’ll often find lamb or chicken korma on the menu at a wedding or family celebration. Down south, though, the dish takes on a slightly spicier tone, often cooked with coconut milk instead of yogurt, which gives it a whole different flavour profile – still creamy, but with a bit more bite.

Then there’s the British version. In the UK, korma is pretty much synonymous with creamy, mild, and sweet curries – the kind you might recommend to someone who’s just dipping their toes into Indian cuisine. Often made with chicken, it’s all about that velvety sauce, sometimes made even sweeter with the addition of coconut or cream. In fact, the British-style chicken korma has become one of the most popular Indian dishes across the pond.

Types of Korma: A Curry with Many Faces

There’s no one korma to rule them all, and that’s part of the beauty. Depending on where you are, what ingredients are at hand, and what the mood is, korma comes in many different forms. Here’s a quick rundown of some of the most popular varieties:

1. Shahi Korma: The classic Mughal version, “Shahi” means royal, and this dish is definitely fit for kings and queens. Made with yogurt, cream, nuts, and often garnished with saffron, it’s rich, creamy, and full of delicate flavours.
2. Navratan Korma: A vegetarian version, “Navratan” means nine gems, referring to the variety of vegetables and sometimes fruits (like raisins) that are used in the dish. It’s a lovely, mild option that still packs a flavour punch.
3. South Indian Korma: Down south, korma often swaps out yogurt for coconut milk, creating a lighter, more tropical flavour profile. Expect a bit more spice and a lovely creamy texture.
4. Chicken Korma: The go-to korma in many households, especially in the UK, chicken korma is usually mild, creamy, and sweet. It’s often one of the first dishes that newcomers to Indian food try.
5. Lamb or Mutton Korma: Another Mughal classic, lamb korma is slow-cooked until the meat is tender and the sauce is rich. This one’s a favourite at special occasions, and it’s often spiced a bit more robustly.
6. Badami Korma: This version of korma uses ground almonds to thicken the sauce, giving it an extra creamy texture and a slightly nutty taste.

And if you’re from the South, then you’re more accustomed to these (honestly, the better ones 😉 )

Ah, South Indian kurumas—a beautiful, coconut-laced variation of the North’s korma! These dishes pack a punch with spices, coconut, and regional flavours. South Indian cuisine is incredibly diverse, and kuruma is no exception. Let me list some popular varieties of South Indian kuruma for you:

1. Vegetable Kuruma

This is a classic dish often found in South Indian homes. It’s made with a variety of mixed vegetables like carrots, beans, potatoes, and peas, simmered in a coconut-based gravy. Spices like fennel, cloves, and cinnamon give it warmth, while ground coconut and poppy seeds provide richness.

Best with: Chapattis, idiyappam (string hoppers), or parotta.

2. Chicken Kuruma

A South Indian twist on the classic chicken curry, chicken kuruma features a spiced, creamy coconut-based sauce that pairs wonderfully with tender chicken pieces. Curry leaves, fennel seeds, and dried red chillies lend that signature South Indian flavour. Unlike North Indian korma, there’s no cream or yogurt—just the richness of coconut milk.

Best with: Dosa, idli, or rice.

3. Mutton Kuruma

Lamb or mutton is slow-cooked in this hearty kuruma, making it tender and full of flavour. Coconut, coriander, cumin, and fennel seeds play a starring role, and sometimes green chillies are added for a bit of heat. It’s robust, spicy, and rich—a real comfort dish.

Best with: Parotta, appam, or steamed rice.

4. Egg Kuruma

A simpler, budget-friendly dish, egg kuruma is a go-to for many South Indian households. Boiled eggs are added to a lightly spiced, coconut-heavy gravy. Sometimes, a touch of turmeric and tomatoes give it a subtle colour and tanginess.

Best with: Roti, dosa, or even rice.

5. Prawn Kuruma

Seafood is abundant in South India, and prawns make for a delicious kuruma. Here, prawns are cooked in a spicy coconut gravy, with a hint of tamarind or tomatoes for tanginess. This dish balances the sweetness of the prawns with the richness of the coconut.

Best with: Rice, neer dosa, or appam.

6. Kuska Kuruma (Plain Biryani Kuruma)

In Tamil Nadu, kuska is a plain biryani, and it’s often served with a side of kuruma to add extra richness. The kuruma served with kuska is usually a thin, flavour-packed gravy, with fewer vegetables and a strong coconut base.

Best with: Kuska biryani.

7. Tomato Kuruma

For a tangy twist, tomato kuruma is made with fresh tomatoes, onions, coconut, and a few spices. The tomatoes provide a lovely sharpness that complements the coconut gravy beautifully. It’s a quick dish, often whipped up for breakfast or lunch.

Best with: Idli, dosa, or chapattis.

8. Cauliflower Kuruma

This is a lighter, vegetarian option made with tender cauliflower florets cooked in a fragrant coconut-based sauce. Spices like cinnamon, cloves, and fennel seeds are ground with coconut and green chillies, creating a deliciously aromatic curry.

Best with: Rice or chapattis.

9. Beetroot Kuruma

A unique take on kuruma, beetroot is diced and simmered in a spiced coconut gravy. Its naturally sweet flavour pairs wonderfully with the spices, and the dish has a vibrant pink colour. It’s often a favourite in Kerala’s cuisine.

Best with: Rice or Kerala-style parotta.

10. Kongunadu Kuruma

Hailing from the Kongu region in Tamil Nadu, this kuruma is slightly different from others due to the use of ground roasted spices. It’s made with either chicken, mutton, or vegetables, and it has a more intense flavour, thanks to the roasted coconut and dry spices. You’ll often find dried red chillies, black pepper, and fennel in the spice mix.

Best with: Rice or rotis.

Key Ingredients in South Indian Kuruma

Most South Indian kurumas share a few common elements:

• Coconut: Whether it’s coconut milk, grated coconut, or ground coconut, this is the heart of a good kuruma.
• Fennel seeds and black pepper: These spices give South Indian kurumas their distinctive flavour.
• Curry leaves: Essential for that earthy, aromatic touch.
• Green chillies and dried red chillies: For that added heat and spice.
• Roasted or ground spices: Including cloves, cinnamon, and star anise for a rich flavour base.

Kuruma’s Importance in South Indian Cuisine

Kuruma is one of those staple dishes in South India. Whether it’s a simple vegetable kuruma for breakfast with idli, or a rich mutton kuruma for a family feast, it’s one of those versatile, go-to curries. It pairs beautifully with many traditional dishes like idli, dosa, rice, appam, and even chapattis.

Anglo-Indian Korma: A Curry with a Twist

Now, let’s talk about how we Anglo-Indians have taken this dish and added our own spin. You know, we’ve always been a bit cheeky with our food, blending Indian and British influences to create something that’s neither here nor there, but delicious all the same.

In Anglo-Indian kitchens, korma is often simplified a bit. We might not have all the luxury ingredients, but we sure know how to make the most of what we’ve got. Chicken is a popular choice, and instead of going heavy on the yogurt or cream, we’ll often use a bit of coconut milk (especially if you’re down south, where coconuts are everywhere). Sometimes, we’ll add a handful of raisins or a sprinkle of sugar to give it that sweet edge.

Then there’s the spice factor – Anglo-Indian korma tends to be mild, but don’t be surprised if someone throws in a cheeky chilli or two for a bit of a kick. We like to play with that balance of sweet and spicy, and Anglo-Indian korma often reflects that. It’s the kind of dish that’s made for sharing around the table with family, served up with rice or maybe some chapattis on the side.

And of course, we Anglo-Indians are all about making the dish our own, so don’t be surprised if you find a bottle of Worcestershire sauce lurking nearby, ready to be splashed in at the last minute. Bit rogue, but that’s how we roll!

The Evolution of Korma: From Royalty to the Rest of Us

So, there you have it – korma, from the opulent banquets of the Mughal courts to your local curry house, and everywhere in between. It’s a dish that’s adapted and evolved, but one thing has stayed the same: it’s bloody delicious.

Whether you like it mild and creamy, or spicy and fragrant, korma is a dish that’s stood the test of time, and it’s not going anywhere soon. So, next time you sit down to a plate of korma, just think – you’re having a bit of history with every bite.