Chicken Korma II
This is a straight forward, great recipe; and I tried it merely upon it being highly rated. I admit I tweaked it abit and thought that, for what its worth, I'd share what I did to the recipe etc.
I love flavour when it comes to curries! One can certainly get away with being very generous with the ginger, garlic, garam, cumin, turmeric and the coriander!! However, I used cayenne pepper instead of the listed chilli powder (which is splitting hairs). I also added a good amount of cinnamon to the sauce. If one forgets Bay leaves, don't worry - but like someone else mentioned, don't crush them if you're going to use some. Instead of cream, I used coconut milk. I also threw in a small pad of butter just to assist with the chicken cooking, plus it adds extra flavour. The 'secret' to any sauce is to allow it to simmer and marinade, which will help it reduce too, therefore thicken on its own; so no real need for the corn starch, imo.
Most curries I've encountered in the US tend to disappoint, but, this one certainly hit the mark and reminded me of being back in the UK.
3 users found this review helpful
Jan. 14, 2013