After reading a couple other chicken korma recipes, I decided to use this one with some modifications. I used all the same spices, but instead of the yogurt, I used coconut milk and cream of coconut, and more of it than 6 tablespoons. I definitely think it benefited from the coconut flavor. Oh, and instead of baking it, I simmered it on the stove in a dutch oven, because I thought the chicken might take on more of the flavor of the sauce that way. It was a big hit with kids and adults alike, but it didn't exactly taste like the chicken korma I've had in restaurants. I'll definitely make this recipe, with the same modifications, again.
Was this review helpful?
4 users found this review helpful
After reading a couple other chicken korma recipes, I decided to use this one with some...