Reviewed: Nov. 30, 2009

With the additions of other reviewers, this recipe is great with Coconut milk instead of cream.

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Phoenix

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Reviewed: Nov. 4, 2009

This dish was absolutely delicious! However, I did a LOT of improvisation to get the flavor and consistency that I wanted. I took other reviewers suggestions on using coconut milk, and doubled the helping. Actually, I doubled just about all the spices, as well as the yogurt. I probably tripled the chili, but I still didn't obtain the heat I wanted. On my next batch, I'm thinking of slowly mixing in some spicy green chiles to add that extra kick and give a little color. My only warning for this recipe is to be careful with adding extra cinnamon! It tastes great with spicy foods, but if you aren't careful it can dominate the dish. Southwestern cooking often utilizes this same trick, and I've ruined a dish before by adding too much cinnamon.

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Lisa

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Reviewed: Oct. 26, 2009

Not very exciting. Needed a stronger curry flavor -- more depth.

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Schmane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 8, 2009

This recipe was good reccomend adding a dash of cayenne to kick up the heat. The ginger flavor was weak....next time I will substitue 1/2 tsp ginger for a tablespoon of ginger paste...Good base spice combo

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luv2cuk

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Reviewed: Sep. 7, 2009

Really good! This is a great korma recipe for anyone who doesn't like coconut. I happen to love it, so I added a wee bit of coconut cream to this. Loved it with Indian Style Basmati Rice and Indian Peas and Cauliflower from this site. Thanks for the recipe, Stephen!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 12, 2009

This isn't a bad recipe. I had to replace the yogurt and cream by coconut milk. Where this recipe loses points is with the tomatoes. Tomatoes have no business in a chicken korma. I made it without tomatoes and it was much better. I also tried throwing a couple of cardamon pods and it added so depth to the flavors. This recipe is a good base to build on.

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eurekabru

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Reviewed: Jan. 26, 2009

Very good, but not the Chicken Korma I'm used to. Maybe if I'd used the coconut milk as others have suggested. I did add a little curry, but otherwise stuck to the recipe. I mainly used this version because it was the only one not requiring garam masala, which I think I will make next time and keep around the house.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Jan. 14, 2009

This was an absolutely delicious, easy, and affordable dish to make. I read the reviews prior to making this meal, and changed the following: I switched the turmeric for cumin (partially because turmeric alone has too much of an earthy smell), added 1/2 tsp. of salt along with 2 tbsp of cornstarch (to thicken the sauce), and substituted between 1/4-1/2 cup of regular whipping cream for the heavy. I also added curry powder, but I don't know how much; I basically layered the area of the pan with a sprinkling and mixed it in.

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.¤neb

Cooking Level: Expert

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Reviewed: Dec. 16, 2008

This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 14, 2008

Great Recipe! I punched it up by adding curry powder. I also doubled all the ingredients to make more sauce. It turned out great! :)

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SigmaX

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Reviewed: Oct. 6, 2008

It was easy to make and it had good flavor and nice consistency but it could have been spicier. I didn't have cinnamon. I added by accident some smoked paprika - didn't hurt it. I doubled the sauce so I would have more for the rice and added a touch of cornstarch. Next time I will not add as much cream so it has more flavor.

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Wendy L.

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Reviewed: Sep. 29, 2008

Pretty darn good. I will definitely make more. I followed the recipe pretty close. I used yogurt instead of cream and added some red pepper flakes.

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ShannonS

Cooking Level: Expert

Home Town: Orange, Texas, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Sep. 12, 2008

This was excellent. I used coconut milk instead of heavy cream, adding flavor and saving some calories. I prefer a thicker sauce, so I thickened it with corn starch. Next time, I'll omit the ground almonds because I don't think they added anything to the final result. I forgot to buy Basmati rice and had to use converted white rice; just not as good. Next time, I'll bump the seasoning up a little. My wife's first experience with Indian food was just recently having Chicken Korma in a restaurant. She loved it, and proclaimed this a "keeper" recipe.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Aug. 19, 2008

Quite delicious with a few changes... For more flavor, I bumped up all the spices to 1 teaspoon, added lots of curry powder, and, as suggested by others, used 2 cloves of garlic. To be even healthier and for convenience, I avoided the heavy cream (plus didn't have it on hand anyway) and added some flour to thicken. Fresh tomatoes and slivered almonds are the way to go for the perfect texture and taste. To add to this, I also added about 15 oz of garbanzo beans or chickpeas . Great, I got lots of compliments!

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zox67

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

It isn't a pretty dish, but this stuff smells and tastes amazing. It has good flavor without being spicy. I made it once with canned tomatoes and once with fresh. Both were good but I definitely prefer fresh, and I added an extra 1/2 cup tomato both times. The only other change was that I used partialy crushed slivered almonds rather than ground, because I thought it helped the texture. The leftovers are great in a wrap.

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megan

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Reviewed: Jun. 10, 2008

This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. Then, I added the creamed coconut and it made all the difference. Also, if you don't think it is spicy enough, all you have to do is add more chili powder and that will do the trick...trust me, mine was flaming! This recipe is quick, simple and tasty as long as you add the coconut!

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ELIWATERZ

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Reviewed: Mar. 3, 2008

Sorry, I did not like this at all. It looked good and smelled good.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Feb. 15, 2008

I added in fresh spinach and a drained can of baby dark chickpeas before adding the chicken. It was a big hit with our family, although the chicken came out a bit dry and it could have had a bit more flavor. Next time I will up the spices a bit and add the chicken closer to the end or cook it on medium-low. ETA: tried again and the chicken still doesn't have any flavor. the sauce and veggies were great though.

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ScottFamily

Cooking Level: Expert

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Reviewed: Nov. 27, 2007

My first attempt at making Indian food; served with cinnamon sprinkled white rice (that I had on hand). Used low fat yogurt and roasted almonds chopped in a mini food processor; also added one sliced zucchini as suggested to "up the veggie factor." Looked great, tasted interesting.. the cinnamon was quite noticeable, and it was not spicy at all despite the chili powder. I'm not sure if I liked it enough to make again, as my taste buds aren't used to eating much cinnamon for dinner. Thanks for the easy recipe, though!

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