Been making a lot of indian curries recently. It’s been a couole of years since I last made chicken korma and I remember back then the recipe I used was very basic and simple.

This time I spent a lot of time researching the recipe, looking at different variations, regional differences, the history of the dish and while also trying to justify why certain things are done in a scientific way.

Then I tabulated my findings and created one recipe out of all of them. I can’t really claim credit for my recipe nor do I know if my recipe is even authentic. All I know if that is was delicious and the chicken came out insanely tender.

I’ll comment the recipe below.

  • cybervseas@lemmy.worldEnglish
    8·
    28 days ago

    Indian person checking in. Yep this sounds like a pretty good recipe 🙂

    I wouldn’t substitute almonds though. The cashews are very important for that very creamy texture!

    Also a matter of taste but a little more garlic and ginger wouldn’t hurt.

    You add yogurt before boiling, and it didn’t break?

    • crapwittyname@feddit.uk
      5·
      28 days ago

      Non Indian curry lover checking in. Don’t kormas usually have a taste of coconut somewhere? Or is that just common rather than a necessary part of the dish.

      • cybervseas@lemmy.worldEnglish
        5·
        28 days ago

        Korma as I know it being a North Indian dish uses yogurt not coconut.

        Maybe some South Indian version uses coconut? It’s a big diverse country anything is possible.

      • idunnololz@lemmy.worldOP
        4·
        28 days ago

        From my research it is a North indian vs south indian thing.

        I chose to build the recipe around the north indian style. I also liked that lactic acid from the yogurt tenderizes the meat from a food science perspective.

      • FluidBeef@quokk.auEnglish
        3·
        28 days ago

        That’s probably the Aussies. They put coconut in literally everything, and most of the curries here are creamy ones too.

    • idunnololz@lemmy.worldOP
      3·
      28 days ago

      You add yogurt before boiling, and it didn’t break?

      Not sure what this question means. Could you please clarify?

      Also thank you for the affirmation 😃

      • FluidBeef@quokk.auEnglish
        5·
        28 days ago

        I think they mean it didn’t curdle. I tend to add the yoghurt toward the end of cooking because of this, particularly if you have lemon or lime in the pot.

        • CapuccinoCoretto@lemmy.world
          3·
          27 days ago

          Yeah, good call out. Yoghurt based curries its best to bring the yoghurt in last, pre-warm it up to room temperature and cook it gently, no boil. Salt, acid and heat shocks can all curdle the yoghurt.