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.
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.
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.
One thing for certain, you can always have more garlic
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.
Thanks! I might well give this a try!
That’s probably the Aussies. They put coconut in literally everything, and most of the curries here are creamy ones too.