The Korma has been around for centuries and as with many of the classic curries was perfected through a combination of Kashmir and Mogul adaptations. In its early days in India Korma was the dish of the courts and a chef had to display excellence in its preparation in order to cook for royalty. Its rich yellow sauce, coloured naturally with turmeric, being thickened with coconut and almonds distinguishes it from all other Indian dishes. The mild, mouth-watering flavour of the Korma, which complements lamb, chicken or shrimp / prawns can be further enhanced with the addition of sweet vegetables such as peas or sultanas.