What is the name of the mild, creamy Indian curry made with yogurt and almonds? It is called korma.
Korma is a dish rooted in Mughlai cuisine, which developed in the royal kitchens of the Mughal courts in the Indian subcontinent. Its defining method is gentle braising: meat or vegetables are cooked slowly with aromatics, spices, yogurt, cream, nuts, or a combination of these ingredients. Almonds may be ground into the sauce or used as a garnish, giving many versions their creamy texture.
The flavor is usually mild compared with curries built around large amounts of chili, though “mild” does not mean spice-free. Cardamom, cloves, cinnamon, saffron, ginger, garlic, and other seasonings can contribute considerable fragrance. Regional recipes vary widely, so not every korma contains exactly the same dairy or nuts.
Korma is often confused with a generic creamy curry served in British Indian restaurants. Restaurant versions may use cream, coconut, or a standardized sauce, while traditional Indian kormas differ by region and historical style. The dish’s name is linked to a slow-cooking or braising technique.