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Chicken Korma

The word Korma originates from the Urdu word for braise which means to lightly fry food and then stew it slowly in a closed container.

The stirrings of Korma began in the Islamic courts of the Moghuls between the 10th and 16th centuries in India where it was a dish fit for Kings and Queens, known as the banquet dish. Even then yoghurt was one of the main ingredients as it still is today.