Chicken Korma II

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Most Helpful Positive Review

Nov 03, 2006

I loved this recipe! But it is much simpler and just as good if you can cut out some steps. It is so quick and easy! Instead of processing my own garlic and ginger paste which can be time consuming and messy, I picked up some garlic paste and ginger paste at a local Indian grocer. I used 1/4 teaspoon garlic paste and 1/8 teaspoon ginger paste (don't use too much ginger paste because the taste can be very overpowering!). Also, instead of boiling the water for the cashews (cutting out some steps here!), I just crushed up the cashews in a paper towel and put it in after the liquids were poured in and just let it cook. You can also substitute the cream with low fat coconut milk and it turned out GREAT!!!!!

—mikaoh

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Most Helpful Critical Review

May 17, 2007

This was good, but nothing spectacular. It's not as thick and creamy as most kormas. I would highly NOT recommend crumbling the bay leaves as in the recipe... it would be better to just leave them whole and then remove them later. As it was we had to keep spitting out these little crunchy pieces. I used 2.5 tsp garam masala, 1/4 tsp. cayenne, 4 bay leaves, and coconut milk rather than heavy cream (maybe that's why it wasn't as thick as it should be?).

—HAWESA

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218 Ratings

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Sep 30, 2007

This dish was as good as any chicken Korma I have had in an Indian restaurant. Two things to note, I used fat free coconut milk in place of half and half. Also, several reviewers mentioned that it was a very mild dish. Well, Indian Chili powder is not the same as Mexican and is, in fact,very hot. It can be purchased at an Indian food store. The brand I use is Rajah. It makes a huge difference to the flavor, but use it sparingly.

—Leonie

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Mar 06, 2006

Very good. After the first night, I'd originally intended to give this recipe 4 stars and write, "Nice complex flavors, but too mild for my tastes. Still good, and something I wouldn't be surprised to be served at a real Indian restaurant." But the leftovers were even better! I guess sitting for a day gave the flavors time to coalesce and assert themselves.

—Mark P

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Jan 03, 2011

This is a wonderful recipe! It tastes just like what the restaurants serve. Here are my suggestions: First, I suggest that you season the chicken pieces to taste ( it really doesn’t have to be breast ) with some salt, cilantro, cumin, garam masala and ginger and leave in the fridge for about 4-6 hours. This way the flavor goes right through the meat. Second, add 1.5 times the amount of spices(except the bay leaf) the recipe calls for when you are ready to fry in the oil This really gives it a nice spicy taste. Thirdly, people complained that the sauce was watery. I don’t understand why! The trick is to simmer the sauce to your liking. The longer you simmer, the thicker the sauce will become. Fourth, add 1 finely chopped jalapeno pepper (with about 1/4of the seeds) to the sauce to give it that extra kick. Finally serve this rich sauce over saffron jasmine rice

—Tiffany

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Apr 04, 2006

Though it doesn't taste like the traditional Chicken Korma I'm used to ordering at Indian restaurants, it is a very nice curry dish. I've made it with raw chicken or for a quicker meal I shred roasted chicken from the store and I have even replaced the chicken with potatoes, peas and diced carrots and use vegetable broth for the vegetarian nieces. Easy to modify the spices for your own tastes - we always throw in a little cayenne. I do not use the bay leaves, nor process the garlic and ginger but instead brown them with the onion. Following another raters advice I do occasionally add raisins and they are a nice touch. To keep the dish light I use 1 cup of plain yogurt and skip the cream. We also typically serve it over brown rice.

—seattlecooks

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Aug 07, 2005

Really delicious and different. I subbed ground ginger and used a garlic press, so there wasn't any need to process them together. I didn't have any bay leaves or turmeric, but I think it was fine without. I also didn't grind up the cashews, just left them chopped. I used fat-free sour cream instead of yogurt, and for the heavy cream, I subbed 1/3 cup skim milk and a few tablspoons of margarine. This probably made it considerably more healthy, and the dish was still very creamy. At the end of the cooktime, I mixed brown basmati rice right into the chicken mixture, and it was delicious. My husband ate the leftovers in tortillas the next day and said it tasted even better after having time to sit. I will make this again.

—Sola

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Nov 11, 2005

This was very good. I really liked the idea of the ground cashews. I did make this a low fat version by substituting cream for low fat evaporated milk and low fat yogurt. I did not need the cornflour as the evaporated milk "thickens" with heat - perfect! Thanks Kira, curry's have never been a strong point for me, maybe my luck is changing.

—ELIZABETH101

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Nutrition

Calories
394 kcal
20%

Carbohydrates
13.2 g
4%

Cholesterol
94 mg
31%

Fat
27.3 g
42%

Fiber
2 g
8%

Protein
25.1 g
50%

Sodium
237 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Korma II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 394
** Calories from Fat: 246

% Daily Value *
** Total Fat 27.3g 42 %
** Saturated Fat 9.9g 50 %
** Cholesterol 94mg 31 %
** Sodium 237mg 9 %
** Potassium 528mg 15 %
** Total Carbohydrates 13.2g 4 %
** Dietary Fiber 2g 8 %
** Protein 25.1g 50 %
** Sugars 4.9g
** Vitamin A 15 %
** Vitamin C 12 %
** Calcium 15 %
** Iron 22 %
** Thiamin 14 %
** Niacin 116 %
** Vitamin B6 42 %
** Magnesium 24 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.