Chicken Korma
- Pooja
- Jan 30, 2020
- 1 min read
Written by Zeba Tauqeer
The Khorma originated in Turkey and found its way to the Mughal kitchens where, it underwent experimentation by the Rajput cooks in the service of Akbar the Great. Different regions of the subcontinent have their own versions of the korma using different base, garnish or combination of spices. The vegetarian versions (such as the Navratna Korma) hold their own against the non-veg versions. Forming the base of any good biriyani dish is the korma. Once you’ve aced that then it’s a simple matter of partially cooking the rice, mixing it with the gravy and keeping it for Dum. Substitute the rice with cooked macaroni and you have a completely different dish. The korma when tweaked a bit also forms the base of the famous Hyderabadi dish Harees/Haleem. The south Indian version differs from the North in its incorporation of coconut milk into the gravy. But those who are health conscious can omit this step without sacrificing much in the taste.
Nutritional Values:
Serving Size : 1 Cup
Calorie Count : 279 calories
Carbs : 15%
Proteins : 205%
Fats : 78%
You can also use the Chicken Korma recipe from the link below:
Happy FoodGymming!!!!
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