Bangladesh Kurma or Korma

Bangladesh Kurma or Korma Recipe - Delicious Chicken Dish

Region / culture: Bangladesh | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Bangladesh Kurma, also known as Korma, is a rich and aromatic dish that has been a staple in Bangladeshi cuisine for centuries. This luxurious recipe combines tender chicken with a creamy sauce, flavored with a blend of spices, yogurt, and almonds, creating a dish that is both comforting and sophisticated. Perfect for special occasions or a cozy family dinner, this Kurma recipe is sure to impress with its depth of flavor and elegant presentation.

History

The history of Kurma traces back to the Mughal era, where it was a dish reserved for the royal tables. The Mughals were known for their love of lavish and aromatic dishes, and Kurma was no exception. Over time, the recipe spread across the Indian subcontinent, with each region adding its own twist. The Bangladeshi version of Kurma is particularly noted for its use of ground almonds and saffron, which add a distinctive richness and color to the dish.

Ingredients

1.5 lb (680 g) chicken breast, skinned and cubed
6 tbsp butter, ghee or vegetable oil
1 tsp saffron ground or yellow food coloring
4 tbsp milk
4 tsp garlic purée
8 tbsp onion purée
2 tsp garam masala
2.5 oz (71 g) natural yoghurt
5 fl oz (148 ml) double cream
2 tbsp ground almonds
20 saffron strands (about 0.1 g)
salt to taste
garnish - 2 tbsp chopped fresh coriander leaves (cilantro)
30 almonds whole, roasted

How to prepare

Heat the ghee and mix the saffron powder or coloring with milk.
Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fry for 2 minutes.
Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes enough to remove the moisture content.
Now add the garam masala and stir-fry for 2 more minutes.
Your total frying time is around 10 minutes, and the chicken is half cooked.
Add the yogurt, cream, and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.
Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
Check that the chicken is cooked right through by cutting a large piece across.
Simmer on if required.
Just prior to serving add the saffron and salt to taste.
Garnish with the coriander and almonds, and serve immediately.

Variations

There are many variations of Kurma, including using different meats such as lamb or beef, or even a vegetarian version with paneer or vegetables. Adding a pinch of cardamom or a bay leaf can introduce new flavors to the dish.

Cooking Tips & Tricks

To achieve the perfect Kurma, it's essential to use high-quality ingredients. Fresh chicken, natural yogurt, and pure saffron strands make a significant difference in flavor. Additionally, sealing the chicken quickly in hot oil helps to lock in moisture, ensuring the meat remains tender. For a smoother sauce, consider blending the onion and garlic into a fine purée. Lastly, patience is key; allow the Kurma to simmer gently to develop its full flavor.

Serving Suggestions

Bangladesh Kurma is traditionally served with basmati rice or naan bread, which complements the creamy sauce of the Kurma. For a lighter option, it can also be served with a side of steamed vegetables or a simple salad.

Cooking Techniques

The key cooking technique for Kurma is the process of bhunao, which involves frying spices and pastes on high heat to release their flavors, followed by simmering on low heat to allow the ingredients to cook thoroughly and meld together.

Ingredient Substitutions

For a dairy-free version, coconut milk can be used in place of yogurt and cream. Almond flour can substitute ground almonds for a smoother texture. If saffron is unavailable, turmeric can be used for color, though it will alter the flavor slightly.

Make Ahead Tips

Kurma can be made ahead and refrigerated for up to 2 days, which can actually enhance the flavors as they meld together over time. Reheat gently on the stove or in a microwave before serving.

Presentation Ideas

Serve the Kurma in a beautiful, deep dish, garnished with chopped cilantro and roasted almonds. A side of lemon wedges can add a refreshing contrast to the rich sauce.

Pairing Recommendations

A light, crisp white wine or a cold lager can complement the richness of the Kurma. For a non-alcoholic option, a mango lassi or a spiced tea would pair beautifully.

Storage and Reheating Instructions

Store leftover Kurma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or milk if the sauce has thickened too much.

Nutrition Information

Calories per serving

A single serving of Bangladesh Kurma contains approximately 500 calories. The majority of these calories come from the fats and proteins in the dish, making it a hearty and satisfying meal.

Carbohydrates

A serving of Bangladesh Kurma contains approximately 15 grams of carbohydrates. The primary sources of carbohydrates in this dish are the onions, yogurt, and almonds, which provide energy as well as dietary fiber.

Fats

This dish is relatively high in fats, with a serving containing about 30 grams. The fats come from the vegetable oil, double cream, and almonds, contributing to the Kurma's rich and creamy texture. Opting for low-fat yogurt and cream can reduce the fat content without compromising the taste significantly.

Proteins

Each serving of Bangladesh Kurma offers around 35 grams of protein, primarily from the chicken breast. This makes the dish an excellent source of high-quality protein, essential for muscle repair and growth.

Vitamins and minerals

Bangladesh Kurma is a good source of several vitamins and minerals, including Vitamin B6, Vitamin E, calcium, and magnesium, thanks to the inclusion of almonds, yogurt, and chicken. These nutrients play vital roles in energy metabolism, bone health, and overall well-being.

Alergens

This recipe contains dairy (yogurt and cream), nuts (almonds), and potential gluten (depending on the serving suggestion, such as if served with naan bread). Individuals with allergies to these ingredients should exercise caution.

Summary

Bangladesh Kurma is a rich, flavorful dish that provides a good balance of proteins, fats, and carbohydrates, along with essential vitamins and minerals. However, due to its high fat and calorie content, it's best enjoyed in moderation.

Summary

Bangladesh Kurma is a luxurious and flavorful dish that combines tender chicken with a rich, creamy sauce. With its roots in the Mughal era, this dish has evolved into a beloved part of Bangladeshi cuisine. By following the tips and variations provided, you can enjoy this exquisite dish in the comfort of your own home, making any meal a special occasion.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Bangladesh Kurma. It was many years ago, during my travels through Asia, that I stumbled upon a bustling food market in Dhaka. The air was thick with the scent of spices and the sound of sizzling pans filled the air. As I made my way through the crowded market, I came across a small stall where an elderly woman was cooking up a delicious-looking dish that caught my eye.

Intrigued, I approached the woman and asked her what she was making. She smiled warmly and told me that she was preparing Bangladesh Kurma, a traditional dish that was popular in her village. Curious to learn more, I asked her if she would be willing to share the recipe with me. To my delight, she agreed and began to walk me through the process of making this delectable dish.

The first step, she explained, was to marinate the meat in a mixture of yogurt, ginger, garlic, and a blend of aromatic spices. This would help to tenderize the meat and infuse it with flavor. While the meat marinated, she heated a generous amount of ghee in a large pot and added in a medley of whole spices such as cinnamon, cardamom, and cloves. As the spices sizzled and released their fragrant aromas, she added in chopped onions and continued to sauté them until they were golden brown.

Next, she added in the marinated meat and allowed it to cook until it was tender and the flavors had melded together. To this, she added in a rich tomato-based sauce that she had simmered for hours, allowing the flavors to intensify and deepen. She then stirred in a dollop of creamy coconut milk, which added a touch of sweetness and richness to the dish.

As the Bangladesh Kurma simmered on the stove, the aroma filled the air and made my mouth water in anticipation. The elderly woman ladled the fragrant stew into a bowl and handed it to me with a smile. I took a tentative bite and was greeted with a burst of flavor that danced on my taste buds. The tender meat, rich sauce, and aromatic spices combined to create a dish that was truly unforgettable.

I thanked the woman profusely for sharing her recipe with me and made a mental note to recreate it when I returned home. Over the years, I have made Bangladesh Kurma countless times, each time tweaking the recipe to suit my own tastes and preferences. I have shared it with friends and family, who have all raved about its delicious flavors and unique blend of spices.

As I sit here now, reminiscing about that day in the bustling food market in Dhaka, I am grateful for the opportunity to learn this recipe from a kind stranger. It has become a beloved dish in my repertoire, one that I will continue to make and cherish for years to come. The story of how I learned to make Bangladesh Kurma is a testament to the power of food to bring people together and create lasting memories. And for that, I am truly grateful.