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Chicken Korma II

Reviewed: May 23, 2014
I've made this recipe several times now, and although the original ingredients produce a wonderful result, I found that, for my own taste and that of my kitchen produce devotees, making a few changes has literally put the "cherry on top" for us! The changes/additions I made are as follows ... Instead of cashews I used smashed up flaked almonds (around 2-4mm pieces). I included around 20g of dessicated coconut per portion (used together with the smashed almonds). Instead of cornflower, I used pre-cooked, buttered mashed potato to thicken the sauce. Instead of water I used coconut milk. I added a tin of chopped tomatoes. I also allowed enough time to gently brown the onions at the beginning to add another detectable dimension. Then the secret ingredient ... one generous tablespoon of apricot jam (to add a deep richness, try adding this in while sealing the meat and allow to slightly caramelise, or nearer the end for straightforward sweetness). That's it, but mind you, I was cooking for 8, so you'll need to scale-up the amount of chicken to suit. Thanks Trina, you gave me a brilliant head start on a really successful dish.
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