Reviewed: Apr. 9, 2012

For those who like a creamy and spicier korma, I would suggest adding more cream and chili pepper. i even put in some sriracha.

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Reviewer:

alexjtjones

Reviewed: Apr. 2, 2012

OMG this was delicious! Even my husband really enjoyed it! I followed the directions exactly and served over cinnamon-scented basmati rice (throw a cin stick in while the rice cooks). I went back for seconds, which I rarely do at dinner!

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archie8kitty

Reviewed: Feb. 19, 2012

I thought this was a great recipe! I had never made Indian food before, but have had it plenty. This was relatively easy and had great results. I doubled the sauce and added carrots and potatoes. I also did a tbs of each spice instead of 2 tsp when doubling as other reviewers said it needed more flavor. Served over brown basmati rice with cilantro in it. I will definitely make this again!

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Reviewer:

Annsley423

Reviewed: Jan. 28, 2012

wow - just finished making this and it is awesome. it's spicy because i used indian chili powder, but it's not overpowering (at least for us). i used FF half and half instead of the cream, and following the rest of the recipe to a T. (which is rare for me) i made this to use with some leftover roasted chicken. this needed no salt as the cashews were salted. perfect consistency. i cannot wait for dinner! thanks for the post Trina!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Jan. 20, 2012

Very good but I would submit that you need to add some salt (I salted the chicken as well as added a little to the sauce.) Also the recipe calls for 1 tsp of chili powder - in Indian cooking chili powder is very hot (similar to cayenne if not hotter.) If you don't want it spicy don't add the full teaspoon. Kormas I've had in restaurants are usually not that spicy at all.

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Reviewer:

bferris19

Cooking Level: Expert

Home Town: Bellmore, New York, USA

Living In: Kirklyn, Pennsylvania, USA

Reviewed: Dec. 13, 2011

AWESOME recipe. I never thought Id be able to make something as good as a restaraunt does! Its exactly like real Chicken Korma!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Reviewed: Dec. 5, 2011

This recipe was ok. It was definitely lacking something and I couldn't place it. Just wasn't as flavorful as the Korma I can find around town. Followed directions and ingredients to a T.

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Reviewed: Sep. 21, 2011

My husband has been begging me to make Chicken Korma and I found this recipe. We weren't impressed by the flavor. It was not spicy at all even though I added a lot of cayenne and extra spices. It was a good dish though, just didn't taste like korma. The only things I changed were to add extra amounts of spices and left out the tomato sauce.

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Reviewer:

cookinggirl2011

Reviewed: Sep. 15, 2011

Overall it is a nice tasty dish. But it has no "kick" to it. It's just nice, not fantastic or mouthwatering like some other Indian food I cook. You need to AT LEAST double the spices except for turmeric (might get bitter). I even had to add some salt. The next time I will make it I will not add any chicken stock a all. I also added 1/4 cup of coconut milk to add a little sweetness.

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