Reviewed: Mar. 9, 2008

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

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limey

Living In: Austin, Texas, USA

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Reviewed: Feb. 23, 2008

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.

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JENNI24

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 14, 2008

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

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 6, 2008

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

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STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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Reviewed: Feb. 2, 2008

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.

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shawnessym

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

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...

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

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.

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SweetTooth

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Reviewed: Jan. 19, 2008

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

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Janie

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jan. 1, 2008

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!

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platypusofdeath

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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Reviewed: Nov. 8, 2007

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...

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LIVEFROMTEXAS2008

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Reviewed: Nov. 5, 2007

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!

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sask

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Reviewed: Nov. 4, 2007

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

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SPAMGELA

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: 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.

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Leonie

Cooking Level: Expert

Home Town: Cape Town, Western Cape, South Africa

Living In: The Villages, Florida, USA

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Reviewed: Sep. 24, 2007

What a great recipe! It was a huge hit in my house last night. I used coconut milk instead of heavy cream (didn't have any) and 2 heaping tbsp. of tomato paste instead of the tomato sauce. I also used powdered ginger since I didn't have fresh on hand. I didn't use the cornstarch at all. I eyeballed all the other ingredients for measurements and ended up with a wonderfully thick creamy dish. Served with any style of Indian rice this is a perfect dish.

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LApagmom2

Cooking Level: Intermediate

Home Town: Shaker Heights, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 11, 2007

Nice Indian dish - not like Korma I've had at Indian restaurants.

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Ellen Pfeiffer

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Reviewed: Aug. 22, 2007

very good....will definately make again...

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B.Wilkinson

Cooking Level: Expert

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Reviewed: Aug. 22, 2007

Very mild, very aromatic dish. It tasted really good, but I think it could have been a tad sweeter. Overall, though, the spices were just right and we enjoyed it very much.

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Tami

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

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Reviewed: Jul. 24, 2007

Great recipe! I added more cornstarch and a bit of flour to thicken the suace. Also very good if you save some whole cashews to throw in at the end -and great with some extra red pepper for spice.

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JESSAYN

Cooking Level: Intermediate

Home Town: Paris, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 10, 2007

This is the best Korma I have ever made. My husband loved it. It was just spot on. I didn't have any yogart so thickened up some milk with cornflour, but apart from that I followed the recipe exactly. I would definitely make this again.

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