recipe reviews for:

Chicken Korma

“Prepare this flavorful Indian korma in less than hour: very little prep is required beyond the measuring of spices, and the slicing of onions. Cinnamon sticks, whole cloves, and cardamom seeds enhance the flavor of the oil in which the onions and chicken are cooked, and the tomato-based sauce is seasoned with ground cumin and coriander and crushed red pepper flakes.”

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Reviewed: Aug. 4, 2011

I thought this was quite tasty with a few tweaks. I am so used to seeing curry as an ingredient in the indian dishes I have cooked before, that I added curry powder to this dish. Was out of buttermilk, so I used coconut milk and some greek yogurt. The sauce was fantastic over rice. Chicken thighs add a lot of flavor to this dish as well, just debone and remove the skin.

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Reviewer:

smc

Reviewed: Jul. 15, 2010

Brukte Coriander frø og Kardemomme pulver. Veldig bra. Skummet kultur klumpet seg litt. Røre inn litt rømmer helt på slutten er like bra. Brukte litt vel mye hakket tomet siste gangen. Heller mer tomatpure og lang koking.

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Reviewer:

Erling Tambs

Reviewed: Jun. 28, 2010

My first try at Indian. It was delicious however I woefully underestimated the power of the crushed red pepper flakes. I'm slowly building up my tolerance to dishes with alot of heat or spice to it this however blew the top off. I loved the flavorings but I had to down two glasses of milk to get through it. So a word of warning if you don't like heat at least halve the called for flakes!

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Reviewer:

Weaver

Cooking Level: Expert

Reviewed: Mar. 16, 2010

Terrific!! I didn't measure the spices and was pretty loose about following the recipe and this still turned out amazing!! I will be making this again for sure!

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Reviewer:

des

Cooking Level: Intermediate

Reviewed: Feb. 16, 2010

Easy, healthy, and Very Tasty. I am looking for a recipe with a creamier texture, but this dish has great flavor. (I forgot the parsley, too.)

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Reviewer:

marilang

Reviewed: Nov. 10, 2009

This korma recipe is not at all tasty! It does not do any justice for the chicken korma. Pakistani food is filled with more flavor and you can taste the spices in the chicken because you marinate for literally a min! If you like this recipe and want to add a pinch of spice add some curry powder (lal mich) and you should get something than bland.

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Reviewer:

arooj

Reviewed: Sep. 27, 2008

I used ground spices because I didn't have them whole. Also, I had to substitute curry powder because I didn't have coriander or cardamom. That being said, the flavor of this dish was incredible! This was easy to make, and so delicious. Thanks!

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Reviewer:

baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 11, 2008

This recipe is very easy and is great for a fast, weeknight dinner. If you follow the recipe and use whole spices rather than ground I can't see how they would need to be doubled. If you find a good spice store or Indian grocery that sells spices by the ounce, they will be very inexpensive. Whether or not this is an authentic korma, quality spices bump this recipe up from good to great. I really enjoy it and will continue to make it regularly.

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Reviewer:

RACHHESS

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 27, 2008

This is one of my favorite dishes. Given some of the other reviews I decided to replace the red pepper flakes with 1/8 - 1/4 tsp ground cayenne red pepper, depending on how spicy I want it. This added just the right amount of kick. Also, I noticed that the chicken was more flavorful when I tripled the recipe for a potluck - I believe this was due to a longer simmering time, so now I make sure to add enough water and tomato sauce so I can cook it about 5-10 minutes longer.

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