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Chicken Korma II

Reviewed: Oct. 17, 2008
We will make this recipe again! The changes we made (to try to mimic our favorite local Indian restaurant): - Use coconut milk instead of cream - 2 tsp sugar (added with liquids) - 1/2 tsp cayenne pepper (or to taste for heat) While it was simmering (during the 'fiddle phase', trying to get the perfect flavor), we added about 3 tablespoons cream (for mouth-feel) and used a hand-held blender (irreplaceable in the kitchen!) to puree about 1/3 of the mixture to thicken, and we simmered for closer to 30 mins than 15 for the final stretch. Half of the recommended cornstarch was used. Thickness is perfect. We are letting the mixture sit in the refrigerator overnight - I will give this dish 5 stars if it shines like I think it might. *Note - for those not wanting to use sugar, try adding 1/2 cup of golden raisins. That will be our next recipe addition when we try again.
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