Qorma Curry

"Pretty easy to put together, very flavorful curry. got this recipe from another site."
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins




  • Heat oil in a heavy based pan
  • fry onions till golden brown.
  • remove with slotted spoon and place on absorbent paper (to make them all crinkly the trick is to immediately sprinkle with a tiny bit of salt -- otherwise they tend to get soggy rather than dry).
  • crush onions to a fine paste and add to yogurt.
  • keep aside.'.
  • reheat the same oil that you fried the onions in and add bay leaves, cloves, black pepper, green cardamom, garam masala, chili powder and salt.
  • stir frequently and saute for 3-5 mins (add a few tsp of water if the mixture sticks to base of pan).
  • add meat and saute over medium high heat till its browned.
  • pour in enough water to cover the meat, reduce heat, put the lid on and cook for 30-35 mins or until meat is tender.
  • stirring continuously, add the yogurt a little at a time.
  • continue until all the yogurt has been added.
  • increase heat, stir freqently another 6-8 minutes.
  • add 1/2 - 1 cup water (the more water u add, the thinner the gravy).
  • Bring to a boil and stir over high heat a few minutes before taking it off the heat.
  • sprinkle with coriander and serve hot.

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  1. This has a totally distinct flavor to it, which I really enjoyed! You can taste a fusion of all of the different spices that come together and season the chicken. It was not at all gravy-like, but was very thin like a soup--so much so, that I didn't want to add any additional water at the end. I added in the ginger paste with the rest of the spices since it was not included in the directions, and the only thing that I did not like was the fact that it tasted a little on the oily side. I'll be trying this again, and cutting down on the amount of oil next time, while trying to thicken it up a bit. Made for PAC Fall 2007.


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