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: 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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baskerville_gal

	Cooking Level: Intermediate Home Town: Panama City, Florida, USA Living In: Caldwell, Idaho, USA
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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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Alex


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Reviewed: Dec. 6, 2007

Tastes good, but the spices need to be doubled. Also, Indian food is never garnished with parsley. Coriander leaves aka cilantro is used.

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Niloufer

	Cooking Level: Expert Living In: Manila, National Capital Region, Philippines
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Reviewed: Aug. 30, 2007

I created this reciept exactly as directed and it was VERY GOOD. I ate two servings myself! The chicken was tender and the flavor fantastic!

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zzALEXzz


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Reviewed: Jun. 19, 2007

Outstanding! Reasonably quick and very tasty. My son walked in the kitchen and said "What smells so good?". Thanks for the recipe!

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Studboy


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Reviewed: Mar. 5, 2007

"Authentic" korma or not, I thought this was delicious! I wasn't sure if I was supposed to leave the whole spices in the oil during the whole cooking time, or take them out before adding onion. But I left them in the whole time, taking them out just before serving. And my dish had some serious kick! I doubled everything in the recipe, except the chicken, cause I like "saucy" dishes. I served this with steamed broccoli and it was delicious! I brought some to work today for lunch and I can't wait to heat it up. I've never cooked with buttermilk before, but now it's definitely a favorite! Thank you for sharin!

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ANCESU

	Cooking Level: Intermediate Home Town: Lund, Skane, Sweden Living In: Brooklyn, New York, USA
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Reviewed: Feb. 9, 2007

A little disappointing. I eat many curries and found this a little bland, also I enjoy the coconut milk and cream version better.

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MOUSIREID


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Reviewed: Aug. 21, 2006

Made this for my Indian Husband and his friend one night. It was not what I expected. There was no flavor at all. it was very bland, Indian food is not suppose to be bland/

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ROOMILLER


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Reviewed: Jun. 27, 2006

Due to reviewer comments, I decided to cook the dish differently to absorb more flavor. I sauteed according to instruction and cut the chicken into 2 in cubes and added tomato sauce to the crockpot. I also changed a few spices--using curry instead of cumin and cloves. After 3 hours in the crockpot I added cubed potatoes, green peas, carrots and the buttermilk and let that heat through for 20 min. Man, this dish had some kick! The chicken was also very tender and good. I now know not to be so liberal with the spices in the crockpot. I used light sour cream and that mellowed the hot dish perfectly. I like that the lowfat buttermilk is a healthier option to coconut milk. Thanks for the recipe and reviews!

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Reviewer:

trainerleslie

	Cooking Level: Expert Living In: Kansas City, Kansas, USA
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Reviewed: Jun. 21, 2006

The sauce in this dish was delicious.. though my husband and I didn't particularly like the chicken. Next time I think we'll use veggi's such as potato's and broccoli instead of meat. We dipped whole wheat naan bread in the sauce and it was amazing.

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Laura

	Cooking Level: Intermediate Home Town: Gresham, Oregon, USA Living In: Hillsboro, Oregon, USA
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Reviewed: Mar. 15, 2006

First, this is not a korma. That said, it's a quite good tomato-based Indian dish, very much like the Indian Tomato Chicken recipe on this site. (For reference, this dish is faster to prepare and works better served on rice. (The other recipe works better with whole chicken breasts and without rice because it doesn't have enough sauce of proper consistency to go over rice in addition to the chicken; this one does.) Also, this recipe is less healthy (but still pretty healthy).)

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Mark P

	Cooking Level: Intermediate Living In: Berkeley, California, USA
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Reviewed: Mar. 15, 2005

My korma turned out great except that I needed to add almost twice the recommended seasonings. That could just be my taste...I agree that marinating or simmering longer improves the flavour

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4 users found this review helpful

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MOIRA80

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada
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Reviewed: Dec. 8, 2004

This is a favorite! I like to make it just with veggies, for my vegetarian friends.

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INTREPIDREPORTER


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Reviewed: Jul. 13, 2004

This was pretty easy and tasty. I made it with a friend; neither of us had ever made an Indian dish before but it turned out well (we just forgot to add the parsley). It was different from any other korma I've ever had because of the tomato sauce, but that was an intersting addition. The dish might be improved by letting the chicken marinate in the sauce for a few hours before serving.

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Reviewer:

LIZ416


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