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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After reading a couple other chicken korma recipes, I decided to use this one with some...