Reviewed: Feb. 23, 2012

surprisingly tasty, and versatile in structure. It comes together very fluidly and the rhythm feels good interweaving of cooking and prep. Luckily there is a small store close by because i had to run back and forth a couple times lol. No white pepper, and 3/4 too much chicken broth on accident becomes a triple recipe and some experimentation.... alot of red pepper, and some green chillies,a dash of cornstarch, a tiny bit of water, more spices and a healthy squirt of lemon juice- brought a wonderful balance into play... i actually considered trying a dash of cardamom and clove, but thought it may influence the recipe too much. next will be with coconut milk instead... all in all, very tasty result!!

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Reviewer:

wraithenwind

Home Town: Cincinnati, Ohio, USA

Reviewed: Aug. 21, 2011

This was delicious. I used 1% milk instead of cream and didn't have any almonds but it was still very good. I used a 500ml jar of homemade stewed tomatos with garlic and oregano. I threw all of the ingredients in the crockpot and had a wonderful dinner hours later. Thanks for sharing.

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Reviewer:

Tuey

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Orangeville, Ontario, Canada

Reviewed: Oct. 23, 2010

I cooked this per recipe directions except I eliminated the tomatoes as someone suggested and substituted coconut milk for the heavy cream and yogurt. Also instead of ground almonds, I used chopped. It's absolutely awesome! I paired it with rice pilau and mango chutney, and the marriage of the three is purely divine! A feast for the tongue and belly, an aroma parade and a taste carnival. The flavors are out of this world. This is my first time cooking and eating Indian curry and I will definitely do it again.

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Reviewer:

succulentfare

Cooking Level: Expert

Reviewed: Oct. 12, 2010

I was looking for a recipe for Coconut Chicken Korma, and when I couldn't find one, I decided to adapt a regular Korma recipe. I followed the recipe exactly, only I added one can of coconut milk. It was delicious! Everyone in my family loved it and I would definitely make it again!

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Reviewer:

RavenRing

Cooking Level: Intermediate

Reviewed: Jun. 28, 2010

It was tasty, but i would never have guessed it was chicken korma. Not at all like what i get in my favorite indian restaurants.

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JAMSAUTO

Reviewed: Jun. 28, 2010

Just cooked 1 big pot! As I am cooking 5lbs of chicken thigh, I used 3 teaspoon of chili powder, cinnamon, turmeric, white pepper. I do not have grounded ginger therefore I added in sliced ginger. The rest of the ingredient basically I tripled the portion. Suggest to add in chili for those who like it spicy. I've also used coconut milk but found out I do not have enough.. therefore, I used starch to thicken the sauce. Good and easy recipe for all!

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Reviewer:

Shirley Jong

Reviewed: May 15, 2010

Really, really delish! Perfect blend of spices (I didn't have tumeric, so I substituted curry powder & it was fine), & creaminess. Excellent.

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Reviewer:

elisa

Cooking Level: Expert

Reviewed: Mar. 23, 2010

I've only had Korma in an Indian restaurant once, and it didn't taste like this. This dish tasted very similar to chicken curry without any bite.

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Reviewer:

Snave88

Reviewed: Mar. 15, 2010

I followed the recipe exactly. Surprisingly, not much flavor. Recipe is not bad but not great either. I probably won't make this dish again.

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Reviewer:

Kat's Kitchen

Reviewed: Feb. 10, 2010

i must have done something wrong, because this was really lackluster. every indian dish ive tried to make at home has always been so-so. i think i need an indian person to teach me! hopefully others have better luck than i did. i was so disappointed, particularly because i was so excited to eat it.

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