Reviewed: Nov. 1, 2009

Something about it seems less creamy and nutty like a korma and more like a less spicy onion mush. I'm not complaining and it was still really good but not especially korma.

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jacob.vanorder

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Reviewed: Sep. 2, 2009

Amazing. Tastes like it's from a restaurant. I always add heaping teaspoons of all the spices and it makes it wonderfully spicy!

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tori_t

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Provo, Utah, USA

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Reviewed: Jul. 9, 2009

Loved It. Making it again tonight. Hubby is thrilled. As I'm on WW's I'll trim back the oil and cut the butter but thats it! mmmmmmmmm yummy.

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M.J.

Cooking Level: Expert

Living In: North Shore, Auckland, New Zealand

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Reviewed: May 4, 2009

so tasty!! i made a little more sauce though.

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jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Apr. 3, 2009

This was really easy and the sauce is perfectly seasoned.

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Mary_C

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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Reviewed: Mar. 22, 2009

Yum. I had no chile powder, so it went without. Used chicken thighs, tender and juicy. This will be tried again.

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CASPER76

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Feb. 7, 2009

This was the first time I ever ate Chicken Korma and I thought it was pretty good. Not at all what I expected, in that several reviews gave the impression it was a spicy dish, which it was not. The only thing I did different was I could not find mango chutney anywhere. After buying everything else I needed, a friend suggested I substitute with apricot preserves. She's somewhat of a gourmet cook and thought since mango is a sweet fruit, apricots might work in it's place. The recipe turned out to be very good and I served it over basmati rice as suggested.

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Charlee

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Reviewed: Jan. 12, 2009

this was absolutely delicious! I've only had korma once in an Indian restaurant and I like this one better than the restaurant. I did exactly as the recipe says. My husband enjoyed it as well. My only complaint is that the turmeric stained my brand new pan! Blah!

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lulu

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Reviewed: Jan. 5, 2009

My family loved this. Will fix again.

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rthompson6

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Reviewed: Dec. 19, 2008

Awesome! Of course, not quite as flavorful as what you'd get in a restaurant, but this is the best recipe I've tried yet, and as close as I've come to that restaurant flavor I crave. 6 tbs of plain yogurt turns out to be just a tbs shy of an 8oz container, so I just put the whole container in. I also had "spicy" mango chutney on hand, and used that, although I didn't use quite as much as it called for. When it was done, I ground up some cashews/almonds in the food processor and stirred them in (i think it was this recipe that a reviewer recommend to do that, or it could have been a different recipe, regaurdless, it was quite good). My husband thought this was the best Indian dish I've made yet. :)

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Anna

Cooking Level: Expert

Living In: Mankato, Minnesota, USA

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Reviewed: Sep. 13, 2008

Very easy and very delicious. Makes my house smell wonderful when i have this dish in the oven.

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Mrs.Saxon

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 12, 2008

All the spices make this dish a little too much for the average Indian food enjoyer. I can't imagine kids liking such diverse flavors! I will probably just stick to Yellow Curry or Tikka Masala for my Indian kick.

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

This was delicious. My children, ages three and seven asked for seconds. It was easy to make and will definitely go into rotation as a weeknight meal. I served it over cous-cous. This last time I made it I was running short on time so I sauteed the chicken on the stove and topped with sauce and simmered it for a few minutes. It was at least as good as in the oven. I added half a green pepper to the sauce and added a cup of peas to the chicken. Served it with basmati rice.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: May 23, 2008

So easy and so delicious! I followed the instructions to the "T" and made naan with it, which is the perfect pairing. I've gotten numerous compliments, even when eating the leftovers for lunch the next day. Everyone asks for the recipe!

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Liz Blazer

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Reviewed: Apr. 14, 2008

This is my second time making this recipe and both times were very good. For those of you who failed at making this recipe, you gotta make sure that you have the correct chutney. You need to use the SWEET one. The only thing I would change is cutting the salt because for some reason it was too salty and make it more liquidy as the sauce was too thick. Other than that, the recipe is really good.

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Purgirl

Cooking Level: Beginning

Living In: Scarborough, Ontario, Canada

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Reviewed: Jan. 19, 2008

Also registered just to write a review! First time making an Indian dish and it was a complete succes. Like a previous poster I used less oil and butter and substituted one union for a can of diced tomatos (drained), I also used a sweet union instead of a regular one. After 30 minutes I took out the dish and added some more of the spices I had already used. I also added some yoghurt and breadcrumbs for more thickness (was a bit watery).put it back in the oven for 15 more minutes and then I served it with some Raita and naan bread. We all absolutely loved it and I will (like many of you) definitely be making this again!

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Han van Gellecum

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Reviewed: Dec. 6, 2007

This was definitely an easy to make recipe. The dish was good, not overly spicy, but had a good flavor.

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AMIENICOLE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 15, 2007

Easy and Delicious! Very authentic tasting and can be easily made "hotter".

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JillianMarie

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Reviewed: Sep. 30, 2007

I cut my chicken in bite size pieces, stir fried them and then added the sauce. I also added some unsweetened coconut as some others suggested. I doubled the sauce but not the onions. It really doesn't taste like Korma, but it is good. I will make this again.5/20 Update: I made this again and used a whole pint of fat free yogurt and if the spices said 1 tsp, I used 1 TBSP for each spice. Don't put the Turmeric in a plastic food processor, it will stain, wait till after you process it to put in the tumeric. I also processed about 3 TBSP almonds and that helped thicken the sauce. It came out great and tasted more like Korma.

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