Pork Korma Recipe

This Pork Korma is a south-Indian dish generated from Goa and this Pork Korma recipe is basically a delicious curry of pork chunks made in ghee or fresh butter and the deadly taste of pork is going to blast your taste buds.

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Here pork is the main ingredient but if you are not a pork lover, you can replace it with chicken, beef or even fish if you want but the real taste of this dish is with delicious tender and juicy pork chunks.

Prep Time – 15 Minutes
Cook Time – 60 Minutes
Yield – 4
Difficulty Level – Easy

Recipe Ingredients

• 2 pounds pork (cut in chunks)
• 2 large onions (thinly sliced)
• 5 to 6 tomatoes (chopped)
• Salt as needed
• Black pepper as needed
• 3 to 4 garlic cloves (minced)
• 1 cup yogurt
• 1-inch ginger piece (grated)
• 1 teaspoon cumin powder
• 1 teaspoon dried coriander
• ½ teaspoon turmeric powder
• 2 cinnamon sticks
• 2 bay leaves
• 4 cloves
• 1 black cardamom
• 2 tablespoons butter
• 2 tablespoons fresh cream
• Water as needed

Recipe Instructions

1. Heat butter in a pan and add onions, sauté for 4 minutes or until translucent then add garlic paste, cumin powder, bay leaves, cinnamon stick and cloves and again sauté for 1 more minutes or until all of the spices are beautifully roasted and leaves its aroma.
2. Now add pork pieces, turmeric powder, dried coriander, ginger, chopped tomatoes, black cardamom, salt and black pepper and cook for 4 to 5 minutes. Now add enough water to cover the pork pieces, cover the lid and bring to boil at high. Cook for about 10 minutes at high then slow down the heat and cook at medium-low for about 50 minutes or until the pork is tender and ready. Keep checking the water level and if the water dried add more. (You can also cook the pork in the pressure cooker, which will save you half of the time and you can cook it within 15 minutes).
3. Uncover the pan and add yogurt. Cook for further 5 to 7 minutes or until the gravy thickens then finally add cream and cook for 2 more minutes.
4. Take out in a serving dish, garnish with chopped parsley and serve with naan.