Korma is a curry dish that originated in the Indian subcontinent. It was heavily influenced by Mughlai cuisine before being modified to suit Anglo-Indian and British tastes over time.
The dish typically consists of meat or vegetables braised with spices, yogurt, water, or stock to create a thick sauce or gravy. Kormas are characterized by aromatic fragrances and flavors that are generally less intense than those found in other meat-containing dishes.