Name: Almond and Yogurt Curry
Yield: 6 to 8 servings
Cuisine: Iranian
Ingredients: 1-cup thick yogurt with a pinch of salt and a pinch of sugar; 10-12 pieces of chicken, skinless but with bone; 1 tbsp oil; ¼ tsp turmeric; 1 tsp salt; 1 tsp fresh ground garlic; ½ cup ground almonds; 1 tsp coriander powder; 1 dry bay leaf; 1-cup water; ½ tsp garam masala; 1 tsp fresh ginger; 4 green chillies; 1 large tomato; 1 tsp cumin powder; 1 ½ tsp red chilli powder

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Art of Parsi Cooking

By Niloufer Mavalvala

Published 2016

About

The combination of braised meat, yogurt and nuts make a good Korma/Qorma. Generally with lots of gravy and oil or ghee, it is a dish relished in the subcontinent. Persians and Turks have their own versions of the same. Originated in the 1600’s the Mughal Dynasty made it popular and called it the Shahi Qorma, i.e. Royal Qorma by adding saffron, cream, and assorted nuts – very royal indeed!

Fortunately, Korma does not always have to be topped with oil or ghee to make it perfect. A Par