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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Reviewed: Jan. 10, 2009

As with all stews/soups, this needs to be made at least a few hours ahead to let the seasonings blend. I did change things a bit. I only used 2 tsp. oil (and added 1/4 cup water to replace the oil.) I simply ground my cashews in a coffee grinder without the water. (I have one set aside for grinding anything but coffee.) I used fresh ginger paste and a garlic press for the garlic. Therefore, I didn't have to clean my food processor. I added 2 1/2 cups more low-sodium chicken broth and 1/4 cup cornstarch to give it more sauce. I used milk instead of cream fat-free yogurt. I also added golden raisins. I served it atop basmati rice alongside steamed peas. I garnished it with fresh chopped cilantro & sliced almonds. Delicious!

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IIJUAN12

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Reviewed: Dec. 13, 2008

Last week I ate at a new Indian restaurant in Kent, Washington and had this. Liking it I wanted to make it for myself. I followed the recipe for the most part, but used coconut milk. If you don't like it spicy use less of the chili powder. It is spicy, but not too spicy. Ate it over Jasmine rice. It was really good.

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2-2DRAGOON

Cooking Level: Expert

Home Town: Park River, North Dakota, USA

Living In: Auburn, Washington, USA

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Reviewed: Dec. 6, 2008

Great Indian taste. I sauteed the chicken separately then added the chicken in the end, so the chicken didn't dry out. I doubled the spices including the ginger and garlic. I used milk instead of heavy cream. I found the heavy cream really unnecessary, since the korma was already rich enough. I didn't bother to crumble the bay leaves; just use whole bay leaves and remove the leaves afterward. The heat of the korma is great on a cold winter night.

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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Nov. 23, 2008

recipe is good..however..to make this taste a bit more authentic, add 1 teaspoon of salt and for a real kick...add 1 tablespoon of chopped hot greeen chili peppers... it is mouthwatering..

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MariaT1

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Reviewed: Oct. 30, 2008

My husband liked this a lot but it's a little bland for me. I would add more spices to make it more flavourful. I added potatoes, carrots, and peas.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 29, 2008

Pretty good! I doubled the amount of onion and also added 3 fresh cloves of garlic (diced) while the tomato sauce simmered in addition to the crushed garlic that's called for in the recipe. I doubled the amount of veggies - I love using peas because they add such a light sweetness!

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Krishan

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

I didnt have any ginger or garam masala to hand but it was still a very tastey dish.

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bigcook_littlecook

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Reviewed: Oct. 17, 2008

We will make this recipe again! The changes we made (to try to mimic our favorite local Indian restaurant): - Use coconut milk instead of cream - 2 tsp sugar (added with liquids) - 1/2 tsp cayenne pepper (or to taste for heat) While it was simmering (during the 'fiddle phase', trying to get the perfect flavor), we added about 3 tablespoons cream (for mouth-feel) and used a hand-held blender (irreplaceable in the kitchen!) to puree about 1/3 of the mixture to thicken, and we simmered for closer to 30 mins than 15 for the final stretch. Half of the recommended cornstarch was used. Thickness is perfect. We are letting the mixture sit in the refrigerator overnight - I will give this dish 5 stars if it shines like I think it might. *Note - for those not wanting to use sugar, try adding 1/2 cup of golden raisins. That will be our next recipe addition when we try again.

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rockabillykitty

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Reviewed: Oct. 2, 2008

I was stationed in Germany and we would always eat at this Indian place. My husband and I miss that place so much! We crave it all the time! They had a dish just like this! I think this tasted exactly like that. The only thing missing was the tea and the nann.

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Katherine Stone

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

I thought this was pretty bland.For me Indian food is all about the explosion of flavors. I love its depth. Unfortunately, this did not have it. If I make it again I'll probably triple the spices.

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Marie

Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA

Living In: East Northport, New York, USA

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Reviewed: Jul. 4, 2008

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

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Jun. 22, 2008

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.

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Jun. 8, 2008

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

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Claire

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Reviewed: May 22, 2008

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!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 9, 2008

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

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somecookin'

Cooking Level: Expert

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Reviewed: Apr. 6, 2008

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.

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Faith08

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2008

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!

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