Originally Posted by
emma69
Think of the word 'korma' as the English language uses the word 'stew'.
Beef Stroganoff, Peporonata, Bouillabaisse, Tangine, Ratatouille, Chille con carne, and Lancashire Hotpot are all 'stews' yet every single one is completely and utterly different.
The kormas I normally come across in restaurants are creamy curries, not very hot - sometimes the from yogurt or cream, sometimes from coconut milk - some have nuts and some don't. They slow cook, because you don't want the milk elements to curdle (hence the slow braise).
I must say, this is an excellent explanation.
The creamy, nutty kormas that we have in the UK (and the US) are virtually unheard of in South Asia. Akin to the difference between China-Chinese food and American-Chinese food, British curry dishes have been adapted to a local taste and only in some cases bear a resemblance to the South Asian counterparts.