Madras vs. Korma — What's the Difference?

Madras is a spicy curry that hails from the southern part of India, known for its rich red color and a high level of heat, typically achieved through the use of hot chili peppers. It often includes a blend of spices like cumin, coriander, and turmeric, giving it a bold, robust flavor. Korma, on the other hand, originates from the northern regions and is characterized by its creamy, mild, and subtly sweet flavor profile, achieved through the use of yogurt, cream, coconut milk, and ground nuts, with a blend of aromatic spices such as cardamom, cinnamon, and cloves.

The preparation of Madras curry often involves a tomato-based sauce, which contributes to its tangy flavor, and it may include meat, poultry, or vegetables. Korma is typically prepared with a yogurt-based marinade that tenderizes the meat (often chicken, lamb, or beef) and is slowly cooked to infuse the flavors of spices, nuts, and cream.

Madras curry is ideal for those who enjoy spicy and pungent dishes, while Korma is more suited to those who prefer milder and richer flavors. Despite their differences, both curries are often served with rice or Indian bread like naan or chapati to complement the flavors and manage the heat level, especially with Madras.

Culturally, Madras reflects the culinary traditions of South India, where the climate and local ingredients influence the cuisine's spiciness and bold flavors. Korma, with its roots in Mughlai cuisine, showcases the sophisticated blending of spices and the use of dairy products, which are hallmarks of North Indian cuisine.