Reviewed: Jul. 2, 2006

This was so good. It was a nice change from plain old boring chicken. Very nice flavor.

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GOOBALOU

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 1, 2006

Very good and flavorful! I kept everything the same, except I only did 2 chicken breasts (I just like less meat) and sauteed the bay leaves, then took them out, instead of leaving them in. I also added a few extra sprinkles of garam masala. I used low-fat yogurt. At first, my kids (ages 2 and 4) wouldn't try it, but after a little bit they did, and then they couldn't get enough!! They loved it!! My daughter kept saying "I want just a little more of the rice and sauce." I served with brown basmati rice and steamed broccoli.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 30, 2006

My partner and I LOVED this recipe!

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caroline

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Reviewed: May 30, 2006

Hubby and I loved this dish. A warm, spicy, tasty meal on an unusually cold spring day. And the aroma while cooking was fabulous!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2006

Though it doesn't taste like the traditional Chicken Korma I'm used to ordering at Indian restaurants, it is a very nice curry dish. I've made it with raw chicken or for a quicker meal I shred roasted chicken from the store and I have even replaced the chicken with potatoes, peas and diced carrots and use vegetable broth for the vegetarian nieces. Easy to modify the spices for your own tastes - we always throw in a little cayenne. I do not use the bay leaves, nor process the garlic and ginger but instead brown them with the onion. Following another raters advice I do occasionally add raisins and they are a nice touch. To keep the dish light I use 1 cup of plain yogurt and skip the cream. We also typically serve it over brown rice.

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seattlecooks

Cooking Level: Expert

Home Town: Belleville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 25, 2006

I was not...as was my family were not fans of this. It seems to be missing a 'kick'. The texture was a little off as well. We are not big Indian food fans and maybe this dish just helped to prove that fact.

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kate.m

Cooking Level: Intermediate

Home Town: Fonthill, Ontario, Canada

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Reviewed: Mar. 14, 2006

Incredible recipe! Definitely better if rewarmed, just as a previous reviewer mentioned. I added about 1/4 cup raisins--if you've never tried these curry/turmeric/masala/etc. dishes with raisins, this authentic Indian twist makes the finished product have a little sweetness that truly marries with the flavor. I served it over brown rice with a pinch of salt and crushed red pepper for the spice lovers. I will definitely be adding this to my permanent recipe collection.

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Elaine A.

Cooking Level: Expert

Home Town: Provo, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Mar. 6, 2006

Very good. After the first night, I'd originally intended to give this recipe 4 stars and write, "Nice complex flavors, but too mild for my tastes. Still good, and something I wouldn't be surprised to be served at a real Indian restaurant." But the leftovers were even better! I guess sitting for a day gave the flavors time to coalesce and assert themselves.

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Mar. 3, 2006

This is a great recipe, but I added a half teaspoon more of both the garam masala and chili powder. I also added approximately a quarter cup of shredded coconut and 2 teaspoons of sugar to the cream/yogurt/cashew mixture. Very good, our favorite indian dish!

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annz0r

Cooking Level: Expert

Home Town: Lockport, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 19, 2006

Easy to make. I would make it a little more spicy next time and add some peas or other vegetables.

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Christina

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Reviewed: Dec. 1, 2005

I used boneless chicken thighs instead of breasts (we're a dark meat family) and loved the tenderness of the chicken pieces. My kids didn't quite go for the curry flavor, but my husband and I thought it was quite good. . . .especially served up with some homemade naan.

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Nov. 2, 2005

This was very good. I really liked the idea of the ground cashews. I did make this a low fat version by substituting cream for low fat evaporated milk and low fat yogurt. I did not need the cornflour as the evaporated milk "thickens" with heat - perfect! Thanks Kira, curry's have never been a strong point for me, maybe my luck is changing.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 31, 2005

Easy to make and delicious. One I'd cook again and again.

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Macules

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Reviewed: Aug. 7, 2005

Really delicious and different. I subbed ground ginger and used a garlic press, so there wasn't any need to process them together. I didn't have any bay leaves or turmeric, but I think it was fine without. I also didn't grind up the cashews, just left them chopped. I used fat-free sour cream instead of yogurt, and for the heavy cream, I subbed 1/3 cup skim milk and a few tablspoons of margarine. This probably made it considerably more healthy, and the dish was still very creamy. At the end of the cooktime, I mixed brown basmati rice right into the chicken mixture, and it was delicious. My husband ate the leftovers in tortillas the next day and said it tasted even better after having time to sit. I will make this again.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: May 19, 2005

In my opinion, this is a very good recipe. To make it better than very good the second time, I added more garam masala and several teaspoons of sugar to it. I also used fat-free half and half instead of heavy cream and found that the korma was still delicious.

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JROSSI

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Reviewed: Apr. 19, 2005

Fantastic curry!! Quick & easy to prepare and so delicious. I did add 1/4 teaspoon of cayenne to spice it us a little. Very yummy.

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FIONA3262

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Reviewed: Apr. 4, 2005

My family and I really loved this recipe. I've been looking for a mild Indian dish, and this was excellent. If you have all the spices on hand, the recipe is really quite simple.

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DEBORAHJOMILLER

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Reviewed: Mar. 18, 2005

This recipe worked well but I didn't really find it any different than numerous other indian chicken recipes. Good, but not unique.

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Sarah Gartland

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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Reviewed: Mar. 15, 2005

A little bland, would have been better I think with less cream/yoghurt to the amount of spice, because it ended up very mild, despite what seems like a lot of spices.

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MARIETTAMCM

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Reviewed: Mar. 7, 2005

This recipe made a nice curry but it WASN'T chicken korma. I've had real korma at more indian restraunts than i can count; there are always subtle variations in it but in general, a certain taste that always makes it chicken korma wasn't present in this recipe. I made a few changes to it that helped, but the end result was a nice Indian inspired curry, not korma. I suggest adding a tablespoon of mango chutney stirred in at the end, a 1/4 C of sugar, and a bit more garam masala than called for. I probably will not make this recipe again.

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