Korma is a traditional Indian curry, in which meat or vegetables are cooked over low heat. The name in Urdu translates to 'to braise', which is the technique of first cooking over a dry heat (such as frying) and then adding liquid and slowly simmering. When making a korma, low heat is essential to stop the yogurt from splitting or curdling.
In the UK Korma reigns supreme as a firm favourite, with research showing it's the second most eaten curry, after tikka masala. Coconut milk is often used and almonds are often added to the dish. This recipe uses natural yogurt and a little cream, to give a beautifully creamy consistency.