Reviewed: Nov. 11, 2009

This was really good. I gave it 4 stars because it's not quite the perfection/same as the restaurant version. Still, it's very good and even my kids ate it. I subbed coconut milk for the heavy cream, but otherwise left it exactly the same. Oh--I didn't have cashews--that may be why it's not the same as the restaurant version. I'll be making it again for sure.

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Fyona

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 11, 2009

I found that it was very good! I did do what the 1st review said and bought my garlic and ginger paste rather than make it. I did not process my cashews. I just threw them in and added raisins. I did not crumble the bay leaves. I also substituted coconut milk for the heavy cream. My sister spent some time in Pune India last year and said that this Korma is the closest recipe she has had since returning. She said it is a very mild dish over there. I, however, do like mine with a little more flavor so I doubled the spices and added a little cayenne pepper. The dish gets better the longer it sits. I never make it unless I can let it sit at least 8 hours. I just get up in the morning, before my 1 year old wakes, make dinner and then let it sit all day.

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Heather

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Reviewed: Nov. 10, 2009

I'm white with a low tolerance for spice, but I thought it could use more. I used precooked, seasoned chicken (previously made & frozen) and it was still wonderful. Used 4-5 deboned chicken thighs, and it was just right for the amount of chicken called for. Might have used a bit more. I also ground up the cashews with the ginger/garlic (accidentally) and had an almond/cashew mix. Boyfriend (who is Indian) really liked it.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Nov. 6, 2009

This was not a good chicken korma. I wouldn't even call it that. It was very a very bland, marinated chicken dish. It did not have the flavors that I would expect from an Indian dish. My husband thought it was still OK on its own, but I will not be making it again. Too labor-intensive for such a bland, uncharacteristic dish.

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Jen21121

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Reviewed: Oct. 25, 2009

I am a spice person, I want food to burn me when I'm eating it. And, never being one to follow the rules, I did make some amendments to the spices in this recipe, and added a few extra ingredients to "make it my own". I used an extra clove of garlic, a bigger piece of ginger, and "heaped" the dry spice measurements. rather than using chili powder, I used 1/2 heaping tsp of chili powder, and 1 tsp of cayenne pepper to kick up the heat. I also added some red pepper flakes and about 1 tsp of salt. In the last 5 minutes, I added whole cashews and raisins - about 1/4 cup of each. I garnished with fresh chopped cilantro and cashews. Served this with Basmati rice that had been cooked with whole cloves and a cinnamon stick. My husband said that it was the best curry type dish he's ever eaten. Great base recipe for someone like me who likes to "tinker". I will DEFINATELY make this again! Thanks!!

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kidcallous

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Reviewed: Aug. 26, 2009

Loved this dish! I followed recipe as written and served it with jasmine rice, apple chutney and store bought naan. Was a beautiful and delicious meal!

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Victoria C.

Cooking Level: Expert

Home Town: Chatsworth, Georgia, USA

Living In: Dalton, Georgia, USA

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Reviewed: Aug. 13, 2009

This is an O.K. chicken dish. If you want Indian food, do not make it. It doesn't taste like Chicken korma, and it's a lot of work too. My husband and I were disappointed.

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Sheryl Hubbard

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Reviewed: Jul. 12, 2009

I really enjoyed this recipe -- and so did my husband and 1 1/2 year-old son. I followed some suggestions by previous reviewers and kept the bay leaves whole and also by putting the cashews directly in the dish. It turned out great! I have a lot of sauce leftover that I am going to use over rice for a quick lunch. I felt like it could use a touch of salt so I will be adding that the next time I make this. I served with chapati bread and basmati rice. Great submission, Trina!

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Liz

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 5, 2009

I thought this recipe was quite bland. I'm not sure if I am so used to spicy Indian food, but it really had no flavor.

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: May 31, 2009

Great Recipe! I add golden raisins, slivered almonds and garnish with fresh cilantro - just like my favorite Indian restaurant. Thanks for the wonderful recipe.

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flygirl

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Reviewed: May 20, 2009

Very good.. my friends loved it.

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NBRNINE

Cooking Level: Expert

Living In: Oak Creek, Wisconsin, USA

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Reviewed: May 1, 2009

The spice mix was wonderful, but we needed to add salt, then it was perfect.

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SarahD

Cooking Level: Intermediate

Living In: Mandan, North Dakota, USA

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Reviewed: Mar. 29, 2009

I followed the recipe exactly, this was really awesome!

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SpatulacityGirl

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: Redmond, Washington, USA

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Reviewed: Mar. 28, 2009

This is a staple in my house-it takes care of my craving for indian food without having to run down to the local take away!

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kerry g

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 26, 2009

This smelled heavenly while simmering, but unfortunately we found it completely bland upon tasting. I can't figure it out. Given the amounts and kinds of spices in the recipe, this should have been very flavorful, and I did make it as stated, except for leaving the cashews out due to a nut allergy in the family. Adding salt at the table helped, but not all that much.

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Magpie

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Reviewed: Feb. 15, 2009

We loved this. It was pretty easy and great flavor.

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DEBBIE GRANTHAM

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Reviewed: Feb. 12, 2009

Loved this...did as others suggested and cut corners with the steps...definite keeper - making again this weekend..YUM...UPDATE: Made this several times now....(1) Substitute creme fraiche and coconut milk for cream/yoghurt - works just as good and saves a few calories (2) Shred the chicken - really works well (3) Indian chili powder can be hard to get so just add crushed chilli/red pepper flakes to spice it up a bit to your own preference (4) Add raisins - adds a sweet/tang to the dish which works great (5) Add a little more cornflour than suggested to thicken up the sauce (6) I also add mushrooms just coz I like them....all in all I will be making this again and again and again....we're hooked!!

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Lorraine

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Feb. 6, 2009

This was a very tasty and easy dish that I will make again. I did make some changes, however. I added 1 cup of diced potatoes and 1 cup of chopped carrots because I wanted a one dish meal. I would have added peas if I had them. I like a lot of sauce so I increased the broth to 2 cups. I used half and half instead of cream and put in 1 cup half and half and 1 cup of yogurt. I served it all over steamed rice. Yummy!

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chiefcookandbottlewasher

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

Made this exactly as shown except I added golden raisins. Once it was "finished" it was too runny so I turned it up and reduced it. I also had to add salt because it was a little bland before reducing. Once actually finished, all of my kids liked it a lot. (One even hates Indian food.) My husband and I would have liked more flavor. I will make it again, but i may doctor it a little next time.

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KDW1

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Reviewed: Feb. 2, 2009

Maybe I had high expectations, but I expected more. I followed the recipe to exactly as written. I felt it needed something, just not sure what...sorry.

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THEQUEENBEE

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