Korma is a rich, creamy and delicious Indian curry that is enjoyed by people all around the world. It is a popular dish that is usually made with a variety of meats or vegetables that are simmered in a flavorful sauce made with yogurt, cream, and spices. Korma can be made in a variety of ways depending on the ingredients and the cooking method used. In this blog, we will take a look at how to make korma at home, along with some tips and tools, and a nutrition value chart.
Ingredients:
500g boneless chicken or lamb
1 large onion, chopped
1 tablespoon ginger-garlic paste
2-3 green chillies, slit lengthwise
1/2 cup yogurt
1/2 cup heavy cream
2 tablespoons oil
1 tablespoon ghee
Salt, to taste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Handful of fresh coriander leaves, chopped
Tools:
Large pot or Dutch oven
Wooden spoon or spatula
Blender or food processor
Cutting board and knife
Measuring cups and spoons
Method:
Start by washing the chicken or lamb thoroughly and cut it into bite-sized pieces. Set aside.
Heat the oil and ghee in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the chopped onions and cook until they are golden brown, stirring occasionally.
Add the ginger-garlic paste and green chillies to the pot and cook for a minute, stirring continuously.
Add the chicken or lamb to the pot and cook until it is browned on all sides.
Add the salt, turmeric powder, red chilli powder, coriander powder, and cumin powder to the pot and stir well to combine.
Add the yogurt to the pot and stir well to combine. Reduce the heat to medium-low and let the mixture simmer for about 10-15 minutes.
Add the heavy cream to the pot and stir well to combine. Let the mixture simmer for another 10-15 minutes or until the meat is tender and the sauce has thickened.
Add the garam masala powder, ground cardamom, ground cinnamon, ground cloves, and ground nutmeg to the pot and stir well to combine.
Garnish the korma with fresh coriander leaves and serve hot with rice, naan or roti.
Tips:
- You can use bone-in chicken or lamb for this recipe. Just make sure to adjust the cooking time accordingly.
- If you want a creamier korma, you can add more yogurt or heavy cream to the pot.
- If you don't like your food too spicy, you can reduce the amount of red chilli powder and green chillies.
- You can also use vegetables like potatoes, carrots, and peas instead of meat in this recipe.
Nutrition Value Chart:
The nutrition value of korma will vary depending on the ingredients used and the serving size. Here's a rough estimate of the nutrition value of korma made with boneless chicken and served with rice:
Calories: 540
Fat: 25g
Saturated fat: 10g
Cholesterol: 155mg
Sodium:980mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 6g
Protein: 27g
It is important to note that this is just an estimate and the actual nutrition value may vary based on the specific ingredients and serving size used. It is also important to consider any dietary restrictions or requirements when consuming korma, such as avoiding dairy products for those who are lactose intolerant. Overall, korma is a delicious and satisfying dish that can be enjoyed in moderation as part of a balanced diet.
Conclusion:
In conclusion, korma is a delicious and versatile Indian curry that can be enjoyed with a variety of meats or vegetables. Making korma at home is easy and requires only a few ingredients and tools. By following the steps outlined above and using the tips provided, you can make a flavorful and creamy korma that will delight your taste buds. It is also important to note that korma, like any dish, should be consumed in moderation as it can be high in calories and fat. However, it can also be a good source of protein and other essential nutrients, depending on the ingredients used. Enjoy your homemade korma with a side of fresh vegetables for a healthy and satisfying meal!
