Tried this with tofu and vegetables, which came out with a strong smell of spices yet bland. Might be better with chicken and cream.

This was pretty tasty, but I couldn't get over the appearance! It looked like, well, I don't know how to put this lightly, the color of baby poop. There, I said it. I have had lamb korma at our local Indian resaurant and this didn't taste much like it, but like I said, it was pretty tasty. I will probably make it again.

Not sure what I did wrong but mine turned out very watery and quite bland.

With a few tweaks, this was easily the best chicken Korma I have ever tasted. As written it was too bland for our tastes, and I ended up adding quite a lot more spice (not the chilli powder though - Korma isn't supposed to be spicy). The only other changes I made were to omit the cornstarch - it was plenty thick already. Also, I just roughly chopped the cashews, and threw them in. This was absolutely amazing served over basmati rice with paratha. Thanks, Trina!

mmmMMM!!!! This is a great curry recipe to take on. Very rewarding.

I tripled the spices for this recipe, but it still didn't have much flavor. Also, it tasted more pakistani than indian to me. It was okay, but wouldn't make it again.

The flavor of this Chicken Korma is five stars. My hubby and daughter both raved about it, but we all adore Indian food. I did simplify as others suggested. I didn't put the cashews in water, just chopped them up very fine and stirred them right before I added the yogurt. Instead of pureeing garlic cloves and fresh ginger root, I used jarred minced garlic and ginger paste. I skipped the bay leaves. I sauteed the spices for 1 minute before adding the chicken. I used all plain yogurt rather than the half cup of heavy cream and put in about a tablespoon of Smart Balance at the very end. Also threw in a handful of raisins to help balance the spiciness. Served it over basmati rice. Will make sure I have some naan to go with it next time to soak up all the yummy sauce!

Very bland for us. I'll double the spices next time.

This came out so good! I loved dark meat, so that's a plus. I shared some with my neighbor and he kept raving about it. The only way he stop talking about it was when he was eating it.

Great recipe! I will double the spices next time though b/c I like my Indian food spicy/flavorful.

THANK-YOU! FANTASTIC flavour - love it! HUGE hit with my husband & his co-worker (who's an Indian food connoisseur). Thanks for sharing!!

Good recipe. I left out the chicken and added tofu for a delicious meal. If you don't have garam masala, there is a recipe for it on this site. I liked it a lot.

This recipe is absolutely delicious. I substituted cayenne pepper since I don't have any Indian chili pepper, and added lots of fresh parsley. Also, I prepared this dish the night before and reheated it the next day. The flavours have time to blend...

1/2 cup cashews and water. increase cumin and graham marsala to -4 teaspoons. 1/2 cup chicken broth. Make sure to let simmer to develop flavors.

This recipe is very good! Easy to make and taste delicious!

I am a huge fan of Korma, and I have been looking for a couple of years now for one that resembles the version I eat at my favorite Indian restaurant back home. This is the closest I've found... the flavor is incredible, and it's very easy to make!

There is no "traditional Indian chicken korma." For one thing, like many of the Indian dishes we enjoy, it was created for the Western palate. For another, korma is always individualized. It smelled amazing while cooking, but ended up tasting far less flavorful than the scent had me expecting. It was better the second day, but still... didn't really taste like much. I may try marinating the meat next time. All of my spices are new, so I know that wasn't the issue. If only I could figure out how to make it taste like it smelled...

Made this for a group who will travel 2 hours round trip to the only Indian restaurant in our area -- I am not experienced in Indian cooking at all -- and this was WONDERFUL!! Only change I would make is to add a few more cashews to the sauce for more of the nutty flavor. Couldn't find garam masala in my small town; found recipe for mixing your with more readily available spices at another Web site. For my taste, I would have added cayenne, but my crowd found some other dishes I made too spicy, so this was just right for them. I will make this again and again!

Not exactly what I had in mind, but it had a wonderful flavor.

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.