Curry Preparations
Chicken curryKorma is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies. There are both vegetarian(navratan korma) and non-vegetarian(chicken, lamb, beef & fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.
Kaliya is a mutton preparation with gravy along with the compulsory inclusion of turmeric or saffron.
Read more about this topic: Awadhi Cuisine
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