Hi Mamta...

sorry to keep at it with all these questions, but your korma mentions various options to spice it up! If I add creamed coconut, how much needs to go in, and do I still need yoghurt (instead of tomatoes) in there too?!

No worries MrsSquirrel, you keep asking!

The initial yoghurt in the ingredients of the recipe is instead of tomatoes, for when you don't have access to tomatoes, or they are too expensive, as they are in summer months in India.

The yoghurt mentioned at the end is additional, to make the dish creamier. However, if you have easy access to sour cream, as we do in the West, use that instead.

If using coconut cream, depends on what you are using, is it powder or a brick of coconut cream? I would use equivalent of 2-3 tbs. approximately and then taste it. If more is needed, do it without fear. It is how much you like really, difficult to be accurate.

If adding sour cream or coconut cream, you do not need to add yoghurt at the end. I do sometimes add sour cream, as well as coconut cream, together. Depends on what mood I am in and what is going begging in the fridge ;-)! I have amended the recipe to make it easier to follow.

?For a more exotic taste, add a 2-3 tablespoons of any of these; cream or sour cream or thick yoghurt or creamed coconut or a cup of red wine, towards the end of cooking and mix thoroughly. It is difficult to specify the exact amount, adjust to taste after adding initial 2-3 tablespoons.?

What exactly defines "Korma"?

I've had them once or twice from takeaways and they have never been the same twice.. Sometimes just a plain (very mild) minced meat curry, sometimes chicken korma with cream, sometimes coconut, sometimes almonds etc etc.. is it just a simple mild curry or should it have certain characteristics?

Steve

I have akways understood that Korma means a mild, creamy sort of curry. But I just phoned a Muslim friend of mine, she say the word is actually 'Khorma' and it just means a meat dish/curry, not even chicken curry! Restaurants here use it for all sorts of curries, but it is only for meat that this word should be used.

Mamta

thanks Mamta... I'll let you know how it goes!

a korma (various spellings) is a braising dish, that is, meat cooked on the bone, in a covered dish which contains a little water and fat/oil, in a low oven. Tough cuts of meat (lamb, goat) are most often used, though whole chicken (or large cuts) are quite common. Korma does not mean 'a mild dish, often with coconut'. It's origins are vague, but probably from Persian/Muslim background. True kormas are cooked with cream or yoghurt as the only source of moisture, and the cooking pot is usually sealed with dough or pastry. Kormas can be of any chilli pungency, a Kashmiri one contains a cup and a half of Kasmiri chillies (for four people), the real Kashmiri chillies are neither very red nor mild, but usually refer to ones grown in Karnataka, called byadgi (various spellings)

cheers

Waaza