Reviewed: Apr. 18, 2013

This is a good recipe, but I added a couple of changes that really made it pop. Instead of the almonds, I soaked a 1/4 cup of cashews in 1/4 cup of boiling water for 15 min, then added them to the food processor mixture. I also added 1 teaspoon of cinnamon before mixing, for a little extra sweet. Then I put the butter and olive oil in a skillet. It probably doesn't need the full 3 taplespoons of each, about half that amount is sufficient. Instead of the oven, I simmered the chicken in the sauce for about 20 min (covered). It's nice to have the smell fill your kitchen.

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Reviewer:

legacy67

Reviewed: Mar. 28, 2013

This was tasty, my kids didn't love it but I think it's just too many robust flavors. I added green and red pepper and partially cooked potato/carrot and fresh ginger to the recipe. I would make it again. I actually used skinned chicken leg/thigh with and cooked with bone in- just for a bit longer, meat is delish. Looking forward to learning more about authentic ethnic foods.

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Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Westbrook, Maine, USA

Living In: Hiram, Maine, USA

Reviewed: Mar. 13, 2013

I tried this recipe. First time it was a hit. I made naan with it and it was amazing. Thanks for the recipe

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Reviewer:

indeed

Reviewed: Mar. 6, 2013

This was a good, authentic, basic recipe, as good as what you would expect from an Indian restaurant. A couple of notes - (1) as-is this has NOOOOO heat, so if you like it spicy have a bottle of sriacha handy (you'll need it). (2) My chicken came out overdone and dry even though I followed instructions to the tee - I assume the heat was too hot even at medium, and recommend heating lower than medium to prevent this.

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Reviewer:

j2white

Cooking Level: Intermediate

Reviewed: Feb. 20, 2013

Delicious. I did cut the recipe in half though as there are only two of us. Plenty left over for tomorrow :)

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Reviewer:

nonna

Reviewed: Jan. 28, 2013

This was absolutely amazing! It wasn't spicy at all though. I think next time I will double the chili powder so that I can taste it and add the suggested raisins. I served this with basmati rice. Later I found my husband dragging his finger along the dish and eating the sauce like it was cake batter. A winner for sure.

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Reviewer:

Corinne K.

Cooking Level: Intermediate

Reviewed: Jan. 9, 2013

One of the best meals I've ever made...over and over again...

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Reviewer:

chefpogo

Reviewed: Oct. 7, 2012

This was pretty good. I don't understand why it's cooked in the oven though, as I thought Indian curries are usually prepared in a saucepan, but it works so I'm not complaining. Anyway, it's super easy and quite delicious!

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Reviewer:

astrobax

Cooking Level: Intermediate

Home Town: Fort Mitchell, Kentucky, USA

Living In: Kobe, Hyogo, Japan

Reviewed: Jul. 2, 2012

Delicious! So easy to make and it has a lovely texture.

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Reviewer:

claram

Reviewed: Apr. 1, 2012

After reading a couple other chicken korma recipes, I decided to use this one with some modifications. I used all the same spices, but instead of the yogurt, I used coconut milk and cream of coconut, and more of it than 6 tablespoons. I definitely think it benefited from the coconut flavor. Oh, and instead of baking it, I simmered it on the stove in a dutch oven, because I thought the chicken might take on more of the flavor of the sauce that way. It was a big hit with kids and adults alike, but it didn't exactly taste like the chicken korma I've had in restaurants. I'll definitely make this recipe, with the same modifications, again.

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