Reviewed: Jun. 4, 2007

This is a great recipe. I absolutely love Chicken Korma and have spent alot ordering it from different Indian restaurants. I decided to try making it myself. This is a very mild recipe- not as sweet as I have tasted before but it is quite nice- I think all the ingredients were just right and the cooking was very easy. My husband flipped over it!

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DMMX11

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Reviewed: 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?).

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: May 3, 2007

This was absolutely perfect. I had all the ingredients on hand, so I did not substitute anything. I ate it leftover cold the next day. I will definitely make this curry dish again. I may try it with halibut next time.

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greta

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Reviewed: Apr. 28, 2007

This is a very good recipe, but we did make a few changes to it. It was definitely a 5 for us after that! I did not use the bay leaves, and I left out the cumin, coriander, and chili powder, and I used an additional teaspoon of Garam Masala and a pinch of cayenne. As some other reviewers have done, I used coconut milk in place of the heavy cream, also, and used crushed tomatoes instead of tomato sauce. I added some julienned carrots with the onions as they cooked, and about a cup of frozen peas with the cashew mixture. I served over basmasi rice and sprinkled with chopped cashews. It tastes as good as the Korma at our favorite Indian restaurant. This one's a keeper for us!

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Mar. 10, 2007

I loved this recipe. I added a whole container of yogurt and replaced the cream with lite coconut milk. I also added some peas and more garam masala. Other reviewers are right when they say it tastes much like regular chicken curry. Still tasty though.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2007

OMG!OMG!OMG! This is SO good! My husband and I just loved it and will be making this again! You must try. It is super easy to make and OH so Delish! It was not spicy at all, but you can make it spicy very easily! Go ahead and try and you will not be disappointed! Enjoy!

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RD32CT

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Douglasville, Georgia, USA

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Reviewed: Mar. 4, 2007

This is sooo good! I altered the recipe a bit though. I used 1 tbsp of crushed garlic, 1/2 tbsp ground ginger, 4 bay leaves, 2 1/2 tsp garam masala powder, 1/4 tsp cayenne pepper, 1/2 tsp curry powder, and used coconut milk instead of heavy cream. Everything else kept the same. It's sooo yummy and tasty!

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The_Martins

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Feb. 24, 2007

This recipe was a great hit. I made it for 110 people. I changed a few things... I substituted 1/2 the volume of heavy cream with 2% milk and added dried coconut to it. It gives a great texture. Well good job on the recipe. Thanks again.

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PRATEESHV

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Reviewed: Feb. 20, 2007

One of the best Indian recipes I've tried on All Recipes! I used coconut milk instead of heavy cream and omitted the broth so that I didn't have to add maïzena. Just perfect!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Feb. 15, 2007

This was just a marvelous dish! I can't wait to make it again. I didn't make any changes except I used low fat yogurt instead of full fat and added an extra tsp of garam masala. It is a bit labor intensive but it is really worth it in the end.

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JESSICA D.

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 6, 2007

Really good! I've never cooked Indian food before, I knew I was in love when I got a whiff of the blended fresh garlic and ginger. I didn't have cashews, but did have a packet of the oven roasted almonds, I processed those with fat free half/half and yogurt, worked out great. Next time, we probably would use a jar of sliced tomatoes, rather than sauce, just to "chunk" it up some. Thanks for a great recipe!

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Feb. 1, 2007

This was just perfect. The only change I made was to add some whole cashews at the end, just for another texture element. It was absolutely delicious and easy, and I didn't have to get all dressed up to have authentic Indian food. Can't beat that! Thanks for a great recipe!

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jan. 29, 2007

My wife loved this and I made it for a popluck with rave reviews. We made it with chicken the first time then later with lamb finding the lamb dish much better. Like other reviewers I pressed the garlic but for the ginger I grated it then squeezed out the juice from the grated pulp. This recipe is a keeper.

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pgk

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Reviewed: Jan. 5, 2007

By far the best curry I have ever made. I used ground almonds in place of the cashews, didn't need to thicken with cornstarch, maybe beacause of the almonds. Served with boiled rice and Naan bread.

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 27, 2006

This recipe is delicious! Tastes just like the Chicken Korma at my favorite Indian restraunt. This by far is the best Indian dish I have ever attempted. Thank you so much for this recipe!

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Kendall

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Reviewed: Dec. 13, 2006

Oh yes this was very good! I changed it a bit too because I was using lamb. Added a tsp of curry powder, brown sugar, ketchup,a few raisens,green peas and red bell pepper and it was FANTASTIC!

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TERESEMARY

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Reviewed: Dec. 11, 2006

This was a great starting point for a great taste of a local India food place.

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Janet

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Nov. 3, 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!!!!!

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mikaoh

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Reviewed: Aug. 29, 2006

WOW, this is fantastic! We used boneless skinless thighs. We used 1 1/2 tsp additional garam masala, 2 extra cloves of garlic, and 1/8 tsp of cayenne pepper. In the end I used coconut milk to thicken. Served over Jasmine rice. My husband and son just raved! Thanks!

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