A usually mild dish made of creamed coconut, cream and buts.
Rich,thickened white/ brown curry of chicken, mutton or vegetables.
In UK restaurants a korma is usually presented as a mild, often rich, creamy and slightly sweet, dish; but the term "korma" actually means that the meat has been cooked by braising. After the initial sealing the meat is cooked slowly in a closed pot or pan and only very little fluid is added. As it is dish introduced by the Moghuls it may well be rich and creamy, with almonds or cashews - but it may also be fiery hot
Mild creamy curry
To most restaurants this just means a mild curry. Traditionally it is very rich. Meat, chicken or vegetables are cooked in cream, yoghurt and nuts, and are fragrantly spiced with saffron and aromatic spices.
A rich curry sauce thickened with yogurt, nuts, or poppy seeds.
Rich nut-based sauce used in lamb dishes
Rich sauce thickned with yogurt, nuts or poppy seeds.
also, quoorma. A spicy Pakistani/Indian stew made of mutton and yogurt and flavored with the spices that go into a curry.
A rich curry cream and yoghurt sauce based curry usually made with meat or chicken.
Kormaa, also spelt qorma or kurma, is a mild curry that originated in India and is often made with yoghurt sauce, cream, or nuts. Korma is usually mild and typically made with coconut cream. It is especially used with chicken, although Vegetarian kormas also exist.