Made in Alsace
Discover our Chicken Korma kit with floral, nutty notes of saffron and cashews. A royal, gentle and refined dish, perfect for a special meal.
Ready for shipping, delivery time 3-10 business days
Delivery from €4.80 at Mondial Relay pickup points.
Accompaniments
This dish will combine well with the following products.
Vegtable pulao
Chicken Shahi Korma
The origins of Chicken Shahi Korma are deeply rooted in the royal kitchens of the Mughal Empire in the Indian subcontinent, which spanned from the 16th to the 19th centuries.
The word "Shahi" literally translates to "royal," and this dish was a testament to the luxurious and refined culinary traditions of the Mughal court. It was a dish of prestige, reserved for grand banquets and special occasions, and it showcased the artistic blending of Central Asian, Persian, and Indian flavors and cooking techniques.
The spice blend in Shahi Korma is carefully balanced to create a fragrant and warming profile, rather than a fiery one. The flavor is built on a foundation of aromatic spices, which are often used whole or freshly ground.
Shahi Korma distinguishes itself from other kormas and curries through its rich, creamy texture and its delicate, complex flavor profile.
Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.
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Cashew nuts were not originally native to India but were introduced by the Portuguese in the 16th century. They brought the cashew tree from its native region in Eastern Brazil to Goa, India, where it was initially used for afforestation and soil binding to prevent erosion. The tree thrived in India's coastal climate and soil, and its commercial importance was recognized later, leading to its widespread cultivation. India is now one of the world's largest producers, processors, and exporters of cashews. Cashews, known as "kaju," are a versatile and integral ingredient in Indian cuisine, valued for their creamy texture and rich flavor. They are used in both sweet and savory dishes, often to add richness, body, and a nutty taste.Cashew nuts
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Saffron, the most expensive spice in the world, has been cultivated in the Kashmir region of India for centuries. Its red-orange threads impart a golden color, floral aroma, and subtle taste to dishes. Saffron is used in royal biryanis, rice pulao, desserts like kheer and kulfi, and the famous Kashmiri kahwa (saffron tea).Saffron
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The lush, green mountains of Southern India are the native home of green cardamom. It is known as the "Queen of Spices." Cardamom has a sweet, floral, and highly aromatic flavor. Green pods are used whole in savory rice dishes like biryani and curries. The seeds are ground and used in desserts like kheer, and to flavor chai tea.Cardamom
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Cloves are native to the Maluku Islands of Indonesia but have been a highly prized spice in India for centuries. Cloves have a strong, pungent, and sweet aroma. They are used whole in rice dishes and curries, and are also a key ingredient in many spice blends, including garam masala.Cloves
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The Indian bay leaf comes from a different tree than the European variety. It is native to the Himalayan region and has been a part of Indian cooking for a very long time. It imparts a mild, cinnamon-like aroma to dishes. It is most commonly used whole and added to the oil at the start of cooking to flavor rice, stews, and a variety of curries.Bay leaf
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Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.Cinnamon
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Black pepper is native to the Malabar Coast of Southern India and was a major driver of ancient global trade. Known as the "King of Spices," black pepper adds a sharp, pungent heat to food. It is used both whole and ground in a vast range of Indian dishes, from simple curries to complex marinades.Black pepper
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Nutmeg is a precious spice with a warm, slightly sweet fragrance. In Indian cuisine, it is used sparingly in Mughlai dishes, biryanis, and certain sweet preparations. Freshly grated, it flavors garam masala, kormas, and kheer. Nutmeg is also used in Ayurvedic medicine for its digestive properties.Nutmeg
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Mace is the red covering that surrounds the nutmeg seed. This precious spice, native to the Banda Islands in Indonesia, is used in Mughlai and Kashmiri cuisines for its warm, slightly sweet notes. Mace is an ingredient in garam masala and flavors royal biryanis, kormas, and refined desserts.Mace
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As the name suggests, these chillies are a specific variety cultivated in the Kashmir region of India. Prized for their vibrant red color and mild heat, they are used to add a beautiful red hue to dishes without making them excessively spicy. They are essential for dishes like rogan josh, tandoori chicken, and various curries.Kashmiri red chili powder
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Coriander is one of the oldest spices, with evidence of its cultivation in India for thousands of years. The seeds have a warm, citrusy flavor. They are often toasted and ground into a powder, which is a staple in almost every Indian curry powder. It provides a mellow, background flavor that balances other spices.Coriander powder
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Turmeric or Curcuma longa is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.Turmeric
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While thought to have originated in the Middle East, cumin has been cultivated in India for millennia and is a cornerstone of Indian cooking. Cumin is used both whole and ground. The whole seeds are often fried in hot oil at the beginning of a dish (Tadka) to impart a warm, earthy aroma. Ground cumin is a key ingredient in almost all curry powders and spice blends like garam masala.Cumin
The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.
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Ghee, or clarified butter, is an ancient ingredient in Indian cuisine that has been used for millennia. Made by melting butter to remove water and milk proteins, ghee has a high smoke point and a rich, nutty flavor. In Ayurvedic tradition, it is considered beneficial for digestion and health. Ghee is used for cooking, frying, and enriching dishes like dal, rice, and Indian desserts.Ghee Optional
Recommended, but it's up to your preference -
Chicken is the most consumed meat in India among non-vegetarians. It is prepared in multiple ways: grilled in tandoor (tandoori chicken, chicken tikka), in curry (butter chicken, chicken korma, chicken vindaloo), or fried (chicken pakora, chicken 65). Bone-in chicken is often preferred for curries as it adds more flavor to the sauce.Chicken
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Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).Ginger
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Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.Garlic
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Yogurt (dahi) is a fundamental ingredient in Indian cuisine. It is used in marinades to tenderize meat, as a base for raita (cooling condiment), and to prepare lassi and chaas. Yogurt adds acidity and creaminess to curries and helps temper spices. Making homemade yogurt is a daily tradition in many Indian households.Yogurt
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Salt is an indispensable flavor enhancer in Indian cuisine. Besides regular table salt, India also uses kala namak (black salt), a volcanic salt with a distinctive sulfurous taste, used in chaat masala and refreshing drinks. Himalayan pink salt, mined from Pakistan, is also highly prized for its purity and minerals.Salt
Table Indienne est une jeune entreprise à votre écoute, contactez nous si vous pensez que nous devrions inclure ces ingrédients dans nos kits ou bien vous les proposer en option.
| Directly selected smallholder producers | Yes |
| Cooking time | 120 minutes |
| Level of difficulty | Expert |
| Spice level | Medium |
| Number of servings | 4 |
| Possible traces of allergens | Preparation contains : cashew nuts, peanuts, wheat, milk, sesame |
| Made in Alsace | Yes |
Translated from French
Translated from French
Mihika's note
Chicken Korma is a dish that uses an incredible variety of spices, and I know you might sometimes wonder whether the alchemy will actually work... With this kit and its step-by-step guidance, you will be amazed! You will discover that a wealth of spices, when mastered the Indian way, does not overwhelm the dish at all: on the contrary, it lifts it to create a unique, mild and fragrant harmony. 👑✨
Mihika Mahakal
Founder, Table Indienne
Spices from this kit available on our website
These spices used in this kit are available individually on our website
Learn more
Korma (also written kurma, qorma or qurma) is a South Asian dish marked by Mughal cuisine: meat or vegetables simmered with yoghurt, water or stock and spices, until a thick sauce is obtained. The English word comes from the Hindi-Urdu qormā, “to braise”, itself derived from a Turkic word, qawirma, “a fried thing”. The same root is found in the Persian ghormeh, the Turkish kavurma and the Azeri qovurma, even though Indian korma and Turkish kavurma are today very different dishes.
Korma was prepared in the kitchens of the Mughal court, and it appears in cookbooks from the time of the emperor Shah Alam. In the eighteenth century, Mughal cooks enriched the Persian stew with almonds, garlic, spices and yoghurt. The “Shahi” of royal chicken korma literally means “royal”: it was a prestige dish, reserved for great banquets and special occasions, which blended flavours and techniques from Central Asia, Persia and India.
Korma through the kitchens
In the nineteenth century, Anglo-Indian cooks adapted the dish to British tastes. A quarama from Lucknow included cream, crushed almonds and saffron, whereas an Anglo-Indian quorema of 1869 had no cream, no almonds and no saffron, but coriander, ginger and black pepper. In India, mutton korma is a classic of Muslim wedding banquets, and korma is one of the most popular dishes in Pakistan, notably for the meals that break the Ramadan fast. In Awadh, it is garnished with edible silver leaf (vark), and in winter in New Delhi, it is sometimes served with jaggery, because it is believed to help “the ghee go down”.
Korma has also travelled a great deal. In Indonesia, gulai kurma replaces the yoghurt with coconut milk, and the word kurma there means “date”, although the dish contains none. In the United Kingdom, the korma of curry restaurants is a mild dish with a thick sauce, often made with almonds, cashew nuts or coconut, and chicken korma regularly features among the favourite curries.
Did you know?
Korma is a gift dish: it is one of the dishes sent to the home of a relative, under the name tora. It is often accompanied by a sheermal, a flatbread scented with saffron.
| Characteristic | Detail |
|---|---|
| Dish | Royal chicken korma (Shahi chicken korma) |
| Cuisine | Mughal, inherited from the courts of Central Asia, Persia and India |
| Profile | Fragrant and warming rather than fiery, rich and creamy |
| Cooking | About 120 minutes, for 4 people |
Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
| In the kit | Role in the dish |
|---|---|
| Cashew nuts | The creamy roundness of the sauce |
| Saffron | The fragrance and golden tint, the sign of a royal dish |
| Mace and nutmeg | The sweet, warm spices of court kitchens |
| Cardamom, cinnamon, cloves, bay leaf and black pepper | The aromatic base, warm and fragrant |
| Ground coriander, cumin, turmeric and Kashmiri chilli | The body of the sauce, the colour and a gentle heat |
What you need to bring
- Chicken, yoghurt and ghee
- Garlic, ginger and salt
Korma is less intense than many Indian dishes: its fragrance is aromatic and warming, rather than fiery. The thick, creamy sauce coats the chicken, with the softness of cashew nuts and yoghurt, the floral fragrance of saffron and cardamom, and the round warmth of nutmeg and mace.
The spices, often whole or freshly ground, build a rich flavour profile without ever dominating.
Preparing the kit
- Allow about 120 minutes, for 4 people: korma likes patience
- For the fresh ingredients to buy, the quantities and the precise method, follow the instructions in the kit
- Serve piping hot
For a successful korma
- Sear the chicken briskly, traditionally in ghee, then let it simmer gently with little liquid
- Fry the spices in the hot fat before adding the yoghurt, over low heat so that it does not split
- For a royal finish, add a little cream or butter at the end of cooking
What to pair it with
Korma is served with rice or flatbread. Try it with our vegetable pulao, a basmati rice or our spiced rice, or as a feast with the chicken biryani.
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens and precautions
This preparation contains cashew nuts, peanuts, wheat, milk and sesame. If you have allergies, check the label on the pouch and tell us your allergens when you order. Nutmeg is used in small quantities: in large doses, it is toxic.
What does korma mean?
The word comes from the Hindi-Urdu qormā, “to braise”, itself derived from a Turkic word meaning “a fried thing”. It refers to a dish of meat or vegetables simmered with yoghurt and spices.
What does Shahi mean?
Shahi means “royal”. Royal chicken korma was a prestige dish, reserved for the great banquets of the Mughal court.
Is korma hot?
No: it is one of the mildest Indian dishes. Its profile is fragrant and warming rather than fiery.
Does korma contain yoghurt or cream?
Korma is traditionally simmered with yoghurt, sometimes enriched with cream or butter at the end of cooking. The yoghurt is for you to bring.
Does this kit contain allergens?
Yes: the preparation contains cashew nuts, peanuts, wheat, milk and sesame. Check the label on the pouch and tell us your allergens when you order.
Can it be made without chicken?
Korma is also made with vegetables, paneer or nuts: navratan korma, for example, combines up to nine of them. In that case, adapt the cooking time.
-
Korma (also written kurma, qorma or qurma) is a South Asian dish marked by Mughal cuisine: meat or vegetables simmered with yoghurt, water or stock and spices, until a thick sauce is obtained. The English word comes from the Hindi-Urdu qormā, “to braise”, itself derived from a Turkic word, qawirma, “a fried thing”. The same root is found in the Persian ghormeh, the Turkish kavurma and the Azeri qovurma, even though Indian korma and Turkish kavurma are today very different dishes.
Korma was prepared in the kitchens of the Mughal court, and it appears in cookbooks from the time of the emperor Shah Alam. In the eighteenth century, Mughal cooks enriched the Persian stew with almonds, garlic, spices and yoghurt. The “Shahi” of royal chicken korma literally means “royal”: it was a prestige dish, reserved for great banquets and special occasions, which blended flavours and techniques from Central Asia, Persia and India.
Korma through the kitchens
In the nineteenth century, Anglo-Indian cooks adapted the dish to British tastes. A quarama from Lucknow included cream, crushed almonds and saffron, whereas an Anglo-Indian quorema of 1869 had no cream, no almonds and no saffron, but coriander, ginger and black pepper. In India, mutton korma is a classic of Muslim wedding banquets, and korma is one of the most popular dishes in Pakistan, notably for the meals that break the Ramadan fast. In Awadh, it is garnished with edible silver leaf (vark), and in winter in New Delhi, it is sometimes served with jaggery, because it is believed to help “the ghee go down”.
Korma has also travelled a great deal. In Indonesia, gulai kurma replaces the yoghurt with coconut milk, and the word kurma there means “date”, although the dish contains none. In the United Kingdom, the korma of curry restaurants is a mild dish with a thick sauce, often made with almonds, cashew nuts or coconut, and chicken korma regularly features among the favourite curries.
Did you know?
Korma is a gift dish: it is one of the dishes sent to the home of a relative, under the name tora. It is often accompanied by a sheermal, a flatbread scented with saffron.
-
Characteristic Detail Dish Royal chicken korma (Shahi chicken korma) Cuisine Mughal, inherited from the courts of Central Asia, Persia and India Profile Fragrant and warming rather than fiery, rich and creamy Cooking About 120 minutes, for 4 people Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
In the kit Role in the dish Cashew nuts The creamy roundness of the sauce Saffron The fragrance and golden tint, the sign of a royal dish Mace and nutmeg The sweet, warm spices of court kitchens Cardamom, cinnamon, cloves, bay leaf and black pepper The aromatic base, warm and fragrant Ground coriander, cumin, turmeric and Kashmiri chilli The body of the sauce, the colour and a gentle heat What you need to bring
- Chicken, yoghurt and ghee
- Garlic, ginger and salt
-
Korma is less intense than many Indian dishes: its fragrance is aromatic and warming, rather than fiery. The thick, creamy sauce coats the chicken, with the softness of cashew nuts and yoghurt, the floral fragrance of saffron and cardamom, and the round warmth of nutmeg and mace.
The spices, often whole or freshly ground, build a rich flavour profile without ever dominating.
-
Preparing the kit
- Allow about 120 minutes, for 4 people: korma likes patience
- For the fresh ingredients to buy, the quantities and the precise method, follow the instructions in the kit
- Serve piping hot
For a successful korma
- Sear the chicken briskly, traditionally in ghee, then let it simmer gently with little liquid
- Fry the spices in the hot fat before adding the yoghurt, over low heat so that it does not split
- For a royal finish, add a little cream or butter at the end of cooking
What to pair it with
Korma is served with rice or flatbread. Try it with our vegetable pulao, a basmati rice or our spiced rice, or as a feast with the chicken biryani.
-
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens and precautions
This preparation contains cashew nuts, peanuts, wheat, milk and sesame. If you have allergies, check the label on the pouch and tell us your allergens when you order. Nutmeg is used in small quantities: in large doses, it is toxic.
-
What does korma mean?
The word comes from the Hindi-Urdu qormā, “to braise”, itself derived from a Turkic word meaning “a fried thing”. It refers to a dish of meat or vegetables simmered with yoghurt and spices.
What does Shahi mean?
Shahi means “royal”. Royal chicken korma was a prestige dish, reserved for the great banquets of the Mughal court.
Is korma hot?
No: it is one of the mildest Indian dishes. Its profile is fragrant and warming rather than fiery.
Does korma contain yoghurt or cream?
Korma is traditionally simmered with yoghurt, sometimes enriched with cream or butter at the end of cooking. The yoghurt is for you to bring.
Does this kit contain allergens?
Yes: the preparation contains cashew nuts, peanuts, wheat, milk and sesame. Check the label on the pouch and tell us your allergens when you order.
Can it be made without chicken?
Korma is also made with vegetables, paneer or nuts: navratan korma, for example, combines up to nine of them. In that case, adapt the cooking time.
Why we created a Chicken Korma kit?
Anti-waste
Have you always wanted to cook Indian dishes, but never knew where to buy all the spices, or what to do if the result is not good? We are here to answer this problem with our kit! No need to buy spices that you will never use again, we only put the necessary amount of spices in your kit.
Authentic flavors
Our spices come directly from India. They are carefully selected to give you an authentic flavor.
Step-by-step recipe and instructions
We know well that Indian recipes can be difficult to understand. We provide you with step-by-step instructions and recipes to ensure you prepare the best possible version of the dish every time!
Demystifying the facts
Do Indians use the famous "curry"?
Check out our blog article to discover why curry doesn't really exist in India.
Why buy all these spices when I can just use curry?
Check out our blog article to discover the wide variety of spices used in India.
Questions & Answers
Thank you! Your question has been sent. Mihika will answer soon and you will receive an email.
Chicken Korma
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