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Navratan Korma

Reviewed: Jul. 7, 2011
Excellent recipe! I always order Navratan Korma at Indian restaurants, and this really nails the flavor. I did it "by the book" this time, but I might change a few things next time around: 1. Cut the cayenne in half. Granted, I used "extra hot" cayenne powder, but this recipe was a bit too spicy for all who ate it. 2. Use only cashews. Cashews take on an amazing sweet flavor when toasted. Pistachios are OK but not as good, and almonds are a bit strange - little flavor and odd texture. 3. Replace some or all of the milk/cream with whole milk yogurt. I served it with yogurt to cut the spice, and the yogurt really complemented the flavor.
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Curried Coconut Chicken

Reviewed: Sep. 17, 2009
I made this with tofu, and it was perhaps the best curry I have made. I have to admit I made a few changes, including the addition of 1/2 tsp cayenne powder, ~2 tsp fresh ginger, an additional three garlic cloves, an additional tablespoon curry powder, 1 Tbsp soy sauce, and an additional 1/2 to 1 tsp salt. I also omitted the tomato sauce and used fresh roma tomatoes. Intense, hot flavor - delicious over rice!
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