CHICKEN KORMA STORY - HOW IT BECAME THE KING OF INDIAN CURRIES
Introduction to Chicken Korma
Have you ever heard of Korma?
Indian curries are famous worldwide for their unique blend of spices and tangy, spicy taste. Korma is one Indian Curry demanded and eaten worldwide with great zeal.
But do you know that Chicken Korma has a rich history behind it?
So, here's a story about how Chicken Korma became the king of Indian Curries. To start with an appetizing fact, Chicken Korma was served to the emperor Shah Jahan's guests at the Taj Mahal's inauguration. The dish is the highlight of Mughal cuisine and has been in the limelight since then.
Read the whole article to know the entire story about the king of Indian Curries.
Etymologically- Qorma, Korma, Qavirma, Kurma
The term qorma derives from the Turkic' qavirma,' a frying process used in Persian, Arabic, and Urdu. Turkish qavurma is derived from Turkic qavirma. In Turkish cuisine, qavurma is a fried and braised meat dish.
While there are similarities between the curries of Turkish and Persian, the exact trace back to the source of Chicken Korma has yet to be discovered. It is said that the version might have been found in Mughal kitchens in the 16th century.
The Rich History
Chicken Kurma is also referred to askhorma, qorma, Kurma, and kavurma, and its Mughlai version was created in the 16th century through the experimentation of Rajput cooks in the royal kitchens of Emperor Akbar under the supervision of Mir Bakawal, the master of kitchens and one of the court Navratans (Akbar's nine gems). The Rajput cooks on creating the dish and named it Korma, in honor of the warrior Rajput 'Kurma' tribe.
You can find evidence of the above assumption in the Ain-e-Akbari (life chronicles of the emperor Akbar penned by Abul Fazl), which suggests that the Korma was created in the royal kitchens of Akbar the great. Though Korma is not one of the 30 recipes mentioned in the Ain-e-Akbari, it can be said that it's cooking method and ingredients have remained the same for over 500 hundred years.
Hence, the dish has been legendary for years now.
Chicken Kurma- The Dish
Korma means "braised meat," and the method for making it was to first braise the meat in ghee (clarified butter), Yogurt, and spices before boiling it in water until done; blanched and finely crushed almonds were also added as thickening agents.
In the subcontinent, there are three primary varieties of Kurma the north Indian Korma with Yogurt, almonds, cashews, and/or cream; the Kashmiri version with fennel seeds, turmeric, tamarind, and dried cockscomb flowers; and the South Indian korma with a strong coconut flavor. There are two styles of north Indian Korma: Mughlai and Awadhi.
In the upcoming sections, let's discuss the different versions of Korma in detail.
Chicken Kurma - the variants
Chicken Korma's south Indian style has different methods and ingredients than the north Indian and Kashmiri versions. They also have differences in the spices used. The chicken kurma Andhra style has coconut as the vital ingredient in the curry. On the other hand, north Indian-style chicken kurma uses Yogurt and rich dry fruits like almonds and Cashews in the curry.
Other versions include Awadhi style, where chickens used to be fattened with musk and saffron pills until their flesh was scented with these two substances and to ensure that the meat is not bland, it is best to marinate it in garlic, salt, and yogurt mix for a few hours.
The decadent meal- Chicken Kurma Curry
A feast is considered complete only when there are at least two types of Korma, zarda (sweet rice) and pulao, and at least two varieties of Kebabs and Sheermal (flatbread). This formula also meant that one would offer different types of meat like mutton, fish, and chicken in the feast. There would be differences in the spices depending on the meat. Ginger paste continues to be used for meats with a strong smell and those that are tough to digest. Fish requires a delicate hand when using masalas.
Kurma Chicken- Health Benefits
DISCLAIMER- This blog does not provide you with any medical advice. It is strictly meant to be an informational and recipe blog only. Please consult your physician or medical expert for what works best for you.
The rich curry of Korma has a variety of health benefits that you may not expect.
- Probiotics enhance digestion and alleviate stomach discomfort. It has a lot of protein as well. Protein is required for the healing of cell and muscle tissue damage.
- It also helps recover muscular exhaustion, making this meal ideal for active persons like athletes and enthusiastic youngsters.
- Yogurt is a crucial component in the korma glaze, making it an excellent source of probiotics.
Rules for the best Chicken Kurma recipes
There are four benchmark rules for mouth-watering Chicken Kurma,
Rule 1: Finely slice the onions and fry them over a low burner to get the desired golden brown color. If it is underdone or has an undertone, the color and flavor of the Korma will become pale or bitter.
Rule 2: Use a pot or an open vessel to keep the Korma's color. The steam from the pressure cooker will cause it to lose color and become rigid.
Rule 3: Fresh, well-cut beef is preferred. Please remove all the fat from the meat since it gives it an oily look and an unpleasant taste. The tastiest meat for this meal is shoulder or rump.
Rule 4: Add the salt once the masala has been appropriately roasted since it will spatter.
Concluding Chicken Korma
Chicken Kurma has a rich history. From the Mughal kitchens, the Kurma recipe has traveled worldwide to become the king of Indian curries.
The versions adapted in different parts of India are slightly different but equally delicious.
With its incredible history, Chicken kurma also brings health benefits.
So if you want to try chicken kurma, the Indian gravies on Alcoeats are the perfect buy.
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