Roasted Brussel Sprout Salad
Photo: Carolina Ayala / Contributor
Korma, a word that originated in Urdu language, simply means a braise. A rich and royal preparation of meats, vegetables, nuts, cream, and aromatic essences like rose and vetiver during the Mughal times in India, it was often decorated with silver or gold leaf and served to kings and queens. Over a few hundred years, korma went through many transitions and eventually came to denote a mild, creamy curry during the British Raj.
Today, every home or restaurant makes their own iteration and here is a recipe for chicken korma that is sure to be a crowd pleaser. It’s creamy and delicate yet packs a serious punch with aromatic spices. The recipe allows for a lot of flexibility ~ swap the cardamom and cloves for cinnamon or nutmeg, instead of cashews, use toasted almonds or almond butter.