Chicken Korma II
In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat.
In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat.
I loved this recipe! But it is much simpler and just as good if you can cut out some steps. It is so quick and easy! Instead of processing my own garlic and ginger paste which can be time consuming and messy, I picked up some garlic paste and ginger paste at a local Indian grocer. I used 1/4 teaspoon garlic paste and 1/8 teaspoon ginger paste (don't use too much ginger paste because the taste can be very overpowering!). Also, instead of boiling the water for the cashews (cutting out some steps here!), I just crushed up the cashews in a paper towel and put it in after the liquids were poured in and just let it cook. You can also substitute the cream with low fat coconut milk and it turned out GREAT!!!!!Read More
This was good, but nothing spectacular. It's not as thick and creamy as most kormas. I would highly NOT recommend crumbling the bay leaves as in the recipe... it would be better to just leave them whole and then remove them later. As it was we had to keep spitting out these little crunchy pieces. I used 2.5 tsp garam masala, 1/4 tsp. cayenne, 4 bay leaves, and coconut milk rather than heavy cream (maybe that's why it wasn't as thick as it should be?).Read More
I loved this recipe! But it is much simpler and just as good if you can cut out some steps. It is so quick and easy! Instead of processing my own garlic and ginger paste which can be time consuming and messy, I picked up some garlic paste and ginger paste at a local Indian grocer. I used 1/4 teaspoon garlic paste and 1/8 teaspoon ginger paste (don't use too much ginger paste because the taste can be very overpowering!). Also, instead of boiling the water for the cashews (cutting out some steps here!), I just crushed up the cashews in a paper towel and put it in after the liquids were poured in and just let it cook. You can also substitute the cream with low fat coconut milk and it turned out GREAT!!!!!
This dish was as good as any chicken Korma I have had in an Indian restaurant. Two things to note, I used fat free coconut milk in place of half and half. Also, several reviewers mentioned that it was a very mild dish. Well, Indian Chili powder is not the same as Mexican and is, in fact,very hot. It can be purchased at an Indian food store. The brand I use is Rajah. It makes a huge difference to the flavor, but use it sparingly.
Very good. After the first night, I'd originally intended to give this recipe 4 stars and write, "Nice complex flavors, but too mild for my tastes. Still good, and something I wouldn't be surprised to be served at a real Indian restaurant." But the leftovers were even better! I guess sitting for a day gave the flavors time to coalesce and assert themselves.
This is a wonderful recipe! It tastes just like what the restaurants serve. Here are my suggestions: First, I suggest that you season the chicken pieces to taste ( it really doesn’t have to be breast ) with some salt, cilantro, cumin, garam masala and ginger and leave in the fridge for about 4-6 hours. This way the flavor goes right through the meat. Second, add 1.5 times the amount of spices(except the bay leaf) the recipe calls for when you are ready to fry in the oil This really gives it a nice spicy taste. Thirdly, people complained that the sauce was watery. I don’t understand why! The trick is to simmer the sauce to your liking. The longer you simmer, the thicker the sauce will become. Fourth, add 1 finely chopped jalapeno pepper (with about 1/4of the seeds) to the sauce to give it that extra kick. Finally serve this rich sauce over saffron jasmine rice
This was good, but nothing spectacular. It's not as thick and creamy as most kormas. I would highly NOT recommend crumbling the bay leaves as in the recipe... it would be better to just leave them whole and then remove them later. As it was we had to keep spitting out these little crunchy pieces. I used 2.5 tsp garam masala, 1/4 tsp. cayenne, 4 bay leaves, and coconut milk rather than heavy cream (maybe that's why it wasn't as thick as it should be?).
Though it doesn't taste like the traditional Chicken Korma I'm used to ordering at Indian restaurants, it is a very nice curry dish. I've made it with raw chicken or for a quicker meal I shred roasted chicken from the store and I have even replaced the chicken with potatoes, peas and diced carrots and use vegetable broth for the vegetarian nieces. Easy to modify the spices for your own tastes - we always throw in a little cayenne. I do not use the bay leaves, nor process the garlic and ginger but instead brown them with the onion. Following another raters advice I do occasionally add raisins and they are a nice touch. To keep the dish light I use 1 cup of plain yogurt and skip the cream. We also typically serve it over brown rice.
Really delicious and different. I subbed ground ginger and used a garlic press, so there wasn't any need to process them together. I didn't have any bay leaves or turmeric, but I think it was fine without. I also didn't grind up the cashews, just left them chopped. I used fat-free sour cream instead of yogurt, and for the heavy cream, I subbed 1/3 cup skim milk and a few tablspoons of margarine. This probably made it considerably more healthy, and the dish was still very creamy. At the end of the cooktime, I mixed brown basmati rice right into the chicken mixture, and it was delicious. My husband ate the leftovers in tortillas the next day and said it tasted even better after having time to sit. I will make this again.
I tripled the spices for this recipe, but it still didn't have much flavor. Also, it tasted more pakistani than indian to me. It was okay, but wouldn't make it again.
I am a spice person, I want food to burn me when I'm eating it. And, never being one to follow the rules, I did make some amendments to the spices in this recipe, and added a few extra ingredients to "make it my own". I used an extra clove of garlic, a bigger piece of ginger, and "heaped" the dry spice measurements. rather than using chili powder, I used 1/2 heaping tsp of chili powder, and 1 tsp of cayenne pepper to kick up the heat. I also added some red pepper flakes and about 1 tsp of salt. In the last 5 minutes, I added whole cashews and raisins - about 1/4 cup of each. I garnished with fresh chopped cilantro and cashews. Served this with Basmati rice that had been cooked with whole cloves and a cinnamon stick. My husband said that it was the best curry type dish he's ever eaten. Great base recipe for someone like me who likes to "tinker". I will DEFINATELY make this again! Thanks!!
This was very good. I really liked the idea of the ground cashews. I did make this a low fat version by substituting cream for low fat evaporated milk and low fat yogurt. I did not need the cornflour as the evaporated milk "thickens" with heat - perfect! Thanks Kira, curry's have never been a strong point for me, maybe my luck is changing.
Very good and flavorful! I kept everything the same, except I only did 2 chicken breasts (I just like less meat) and sauteed the bay leaves, then took them out, instead of leaving them in. I also added a few extra sprinkles of garam masala. I used low-fat yogurt. At first, my kids (ages 2 and 4) wouldn't try it, but after a little bit they did, and then they couldn't get enough!! They loved it!! My daughter kept saying "I want just a little more of the rice and sauce." I served with brown basmati rice and steamed broccoli.
Just a little note about the cornstarch amounts: you're probably going to want to use close to a tablespoon, not a teaspoon of cornstarch. Just add enough to achieve your desired thickness. This IS a very mild dish, so just add cayenne/chili for more oomph... and don't forget to add salt to your taste ( just realized that's not in the recipe!)... otherwise it will be bland.
This is super yummy and not too hard to make! I used half & half instead of cream. Very similar to the korma I get at my favorite Indian restaurant. I really liked how the cashews gave the sauce a nutty flavor/texture. I will definitely be making this one again soon for me & my roomates.
OMG!OMG!OMG! This is SO good! My husband and I just loved it and will be making this again! You must try. It is super easy to make and OH so Delish! It was not spicy at all, but you can make it spicy very easily! Go ahead and try and you will not be disappointed! Enjoy!
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.
This is sooo good! I altered the recipe a bit though. I used 1 tbsp of crushed garlic, 1/2 tbsp ground ginger, 4 bay leaves, 2 1/2 tsp garam masala powder, 1/4 tsp cayenne pepper, 1/2 tsp curry powder, and used coconut milk instead of heavy cream. Everything else kept the same. It's sooo yummy and tasty!
By far the best curry I have ever made. I used ground almonds in place of the cashews, didn't need to thicken with cornstarch, maybe beacause of the almonds. Served with boiled rice and Naan bread. I have made this Korma so often that I keep a jar of the spices all ready mixed.
In my opinion, this is a very good recipe. To make it better than very good the second time, I added more garam masala and several teaspoons of sugar to it. I also used fat-free half and half instead of heavy cream and found that the korma was still delicious.
This recipe was a great hit. I made it for 110 people. I changed a few things... I substituted 1/2 the volume of heavy cream with 2% milk and added dried coconut to it. It gives a great texture. Well good job on the recipe. Thanks again.
Very easy and the curry is tasty. The ease gives it 4 stars. For some reason, I didn't find the spicy/flavor to catch into the meat itself, but the taste of the curry itself is good. Used ginger and garlic paste, as we always have it at home. I also did not soak the cashews and nor use any water. I also omitted the bay leaf. Topped with chopped cilantro. I did not find this curry watery and did not end up using the corn starch. This was not mild for us, as all our spices come from the Indian store itself and are spicy-full!
This is a very good recipe, but we did make a few changes to it. It was definitely a 5 for us after that! I did not use the bay leaves, and I left out the cumin, coriander, and chili powder, and I used an additional teaspoon of Garam Masala and a pinch of cayenne. As some other reviewers have done, I used coconut milk in place of the heavy cream, also, and used crushed tomatoes instead of tomato sauce. I added some julienned carrots with the onions as they cooked, and about a cup of frozen peas with the cashew mixture. I served over basmasi rice and sprinkled with chopped cashews. It tastes as good as the Korma at our favorite Indian restaurant. This one's a keeper for us!
I used boneless chicken thighs instead of breasts (we're a dark meat family) and loved the tenderness of the chicken pieces. My kids didn't quite go for the curry flavor, but my husband and I thought it was quite good. . . .especially served up with some homemade naan.
The spice mix was wonderful, but we needed to add salt, then it was perfect.
Loved this dish! I followed recipe as written and served it with jasmine rice, apple chutney and store bought naan. Was a beautiful and delicious meal!
fabulous recipe - my kids loved it and even ate leftovers -- a rare thing for them.
Good flavour, but a little very mild. Next time will add more spices. Will make again, though.
I don't know if this is supposed to be Americanized, but it's quite bland. It tasted fine, it just lacked the flavorfulness of good Indian. At the very least, I'd add 1/8 tsp of cayenne next time. It was also too watery.
I have to agree with some previous reviews. This is currently on my stove simmering and the flavor was "ok" to start with, but now that I've doubled all spices, added just a little bit of salt, and about 1/4 teas of cayenne...It's great. I also didn't bother crumbling bay leaves and will just remove them. Double cashews too. Serving with brown basmati and some Naan from World Market. Mmm mmm mmm.
I was not...as was my family were not fans of this. It seems to be missing a 'kick'. The texture was a little off as well. We are not big Indian food fans and maybe this dish just helped to prove that fact.
My family and I really loved this recipe. I've been looking for a mild Indian dish, and this was excellent. If you have all the spices on hand, the recipe is really quite simple.
My husband has been begging me to make Chicken Korma and I found this recipe. We weren't impressed by the flavor. It was not spicy at all even though I added a lot of cayenne and extra spices. It was a good dish though, just didn't taste like korma. The only things I changed were to add extra amounts of spices and left out the tomato sauce.
We loved this. It was pretty easy and great flavor.
I did this in the crock pot (slow cooker) and my partner loved it! Was the closest thing to bought takeaway versions but with the extra kick that I always think bought versions lack. Alterations included: adding roughly chopped cashews in with the spices and onions at the start and cooking on high for an hour until brown before adding the rest of the ingredients, omitting the water and cream but substituting them with light coconut milk. After 4-5 hours the chicken was so tender and yummy!
One of the best Indian recipes I've tried on All Recipes! I used coconut milk instead of heavy cream and omitted the broth so that I didn't have to add maïzena. Just perfect!
wow - just finished making this and it is awesome. it's spicy because i used indian chili powder, but it's not overpowering (at least for us). i used FF half and half instead of the cream, and following the rest of the recipe to a T. (which is rare for me) i made this to use with some leftover roasted chicken. this needed no salt as the cashews were salted. perfect consistency. i cannot wait for dinner! thanks for the post Trina!
Loved this...did as others suggested and cut corners with the steps...definite keeper - making again this weekend..YUM...UPDATE: Made this several times now....(1) Substitute creme fraiche and coconut milk for cream/yoghurt - works just as good and saves a few calories (2) Shred the chicken - really works well (3) Indian chili powder can be hard to get so just add crushed chilli/red pepper flakes to spice it up a bit to your own preference (4) Add raisins - adds a sweet/tang to the dish which works great (5) Add a little more cornflour than suggested to thicken up the sauce (6) I also add mushrooms just coz I like them....all in all I will be making this again and again and again....we're hooked!!
A little bland, would have been better I think with less cream/yoghurt to the amount of spice, because it ended up very mild, despite what seems like a lot of spices.
My partner and I LOVED this recipe!
Oh yes this was very good! I changed it a bit too because I was using lamb. Added a tsp of curry powder, brown sugar, ketchup,a few raisens,green peas and red bell pepper and it was FANTASTIC!
There is no "traditional Indian chicken korma." For one thing, like many of the Indian dishes we enjoy, it was created for the Western palate. For another, korma is always individualized. It smelled amazing while cooking, but ended up tasting far less flavorful than the scent had me expecting. It was better the second day, but still... didn't really taste like much. I may try marinating the meat next time. All of my spices are new, so I know that wasn't the issue. If only I could figure out how to make it taste like it smelled...
Okay recipe, but not so amazing that I'm running out to get the ingredients to make this again. Just expected a lot more flavor from all the delicious aromas that came from this as it was cooking.
This recipe worked well but I didn't really find it any different than numerous other indian chicken recipes. Good, but not unique.
My husband liked this a lot but it's a little bland for me. I would add more spices to make it more flavourful. I added potatoes, carrots, and peas.
This recipe was delicious! Next time I will make it a bit spicier.
Easy to make and delicious. One I'd cook again and again.
Really good! I've never cooked Indian food before, I knew I was in love when I got a whiff of the blended fresh garlic and ginger. I didn't have cashews, but did have a packet of the oven roasted almonds, I processed those with fat free half/half and yogurt, worked out great. Next time, we probably would use a jar of sliced tomatoes, rather than sauce, just to "chunk" it up some. Thanks for a great recipe!
Great recipe! I added more cornstarch and a bit of flour to thicken the suace. Also very good if you save some whole cashews to throw in at the end -and great with some extra red pepper for spice.
Although I've been eating Indian food for over 30 years, this was my first venture in cooking it. I have to say it was ok. I prefer a bit more spice and thought the recipe lacked the deep flavors of India. Tamarind paste and a rayta would have gone a long way. Also, maybe cloves and whole coriander. That all said, it wasn't bad, just didn't seem authentic.
This recipe made a nice curry but it WASN'T chicken korma. I've had real korma at more indian restraunts than i can count; there are always subtle variations in it but in general, a certain taste that always makes it chicken korma wasn't present in this recipe. I made a few changes to it that helped, but the end result was a nice Indian inspired curry, not korma. I suggest adding a tablespoon of mango chutney stirred in at the end, a 1/4 C of sugar, and a bit more garam masala than called for. I probably will not make this recipe again.
I recommend mixing all the spices (plus some cayenne) and seasoning the chicken early in the day. Let sit in the fridge before cooking, then let the finished product sit for an hour or so to let the spices mingle. I added half the chicken broth and none of the water from the cashews. Also, I skipped the cornstarch mix and it was plenty thick. My husband loved it and said he wouldn't change a thing. Very restaurant tasting.
I found that it was very good! I did do what the 1st review said and bought my garlic and ginger paste rather than make it. I did not process my cashews. I just threw them in and added raisins. I did not crumble the bay leaves. I also substituted coconut milk for the heavy cream. My sister spent some time in Pune India last year and said that this Korma is the closest recipe she has had since returning. She said it is a very mild dish over there. I, however, do like mine with a little more flavor so I doubled the spices and added a little cayenne pepper. The dish gets better the longer it sits. I never make it unless I can let it sit at least 8 hours. I just get up in the morning, before my 1 year old wakes, make dinner and then let it sit all day.
Great Recipe! I ran out of Vegetable oil so I used olive oil. Added Cayenne Pepper and extra Chili Powder. Used minced Garlic and put the ginger in a garlic press. Did not crumble Bay Leaves as recommended. Added some salt. To make it a little healthier I used Low Fat Evaporated Milk. Those are the few things I changed. It is soupy but over rice it was good. Thank you for the recipe!! Delicious!!! Great Flavor!
This was a very tasty and easy dish that I will make again. I did make some changes, however. I added 1 cup of diced potatoes and 1 cup of chopped carrots because I wanted a one dish meal. I would have added peas if I had them. I like a lot of sauce so I increased the broth to 2 cups. I used half and half instead of cream and put in 1 cup half and half and 1 cup of yogurt. I served it all over steamed rice. Yummy!
This smelled heavenly while simmering, but unfortunately we found it completely bland upon tasting. I can't figure it out. Given the amounts and kinds of spices in the recipe, this should have been very flavorful, and I did make it as stated, except for leaving the cashews out due to a nut allergy in the family. Adding salt at the table helped, but not all that much.
Tried this with tofu and vegetables, which came out with a strong smell of spices yet bland. Might be better with chicken and cream.
This was not a good chicken korma. I wouldn't even call it that. It was very a very bland, marinated chicken dish. It did not have the flavors that I would expect from an Indian dish. My husband thought it was still OK on its own, but I will not be making it again. Too labor-intensive for such a bland, uncharacteristic dish.
I LOVE Chicken Korma and this recipe was great! My husband is indian so I'm always trying to learn different indian dishes. He liked this one alot. Thanks!
Very good but I would submit that you need to add some salt (I salted the chicken as well as added a little to the sauce.) Also the recipe calls for 1 tsp of chili powder - in Indian cooking chili powder is very hot (similar to cayenne if not hotter.) If you don't want it spicy don't add the full teaspoon. Kormas I've had in restaurants are usually not that spicy at all.
Tastes just like Shandhar hut!! Might add a bit of Cayenne next time just to heat things up a bit.
This recipe is absolutely delicious. I substituted cayenne pepper since I don't have any Indian chili pepper, and added lots of fresh parsley. Also, I prepared this dish the night before and reheated it the next day. The flavours have time to blend...
With a few tweaks, this was easily the best chicken Korma I have ever tasted. As written it was too bland for our tastes, and I ended up adding quite a lot more spice (not the chilli powder though - Korma isn't supposed to be spicy). The only other changes I made were to omit the cornstarch - it was plenty thick already. Also, I just roughly chopped the cashews, and threw them in. This was absolutely amazing served over basmati rice with paratha. Thanks, Trina!
Incredible recipe! Definitely better if rewarmed, just as a previous reviewer mentioned. I added about 1/4 cup raisins--if you've never tried these curry/turmeric/masala/etc. dishes with raisins, this authentic Indian twist makes the finished product have a little sweetness that truly marries with the flavor. I served it over brown rice with a pinch of salt and crushed red pepper for the spice lovers. I will definitely be adding this to my permanent recipe collection.
this is the best recipe ever
We loved this recipe! I have never eaten chicken Korma though, but my Indian neighbor who cooks from scratch everyday said it was good. :-) I followed Tiffany's advice and seasoned the meat the night before with some of the the spices listed on the recipe & some salt. I added 1.5 times the amount of spices (except bay leaf & turmeric). Since I don't have Indian chili, I will add 1/4 teaspoon of cayenne pepper next time. I increased the garlic to 5 cloves, the ginger to 1 inch, 1/2 cup of cashews (1/4 ground and 1/4 whole) and I used 1 cup of coconut milk instead of the heavy cream and yogurt. I added more salt at the end and I didn't bother putting the coconut milk in the food processor. I also didn't crumble the bay leaf. Thanks to Trina & all the awesome reviewers, this is a keeper!
Great Indian taste. I sauteed the chicken separately then added the chicken in the end, so the chicken didn't dry out. I doubled the spices including the ginger and garlic. I used milk instead of heavy cream. I found the heavy cream really unnecessary, since the korma was already rich enough. I didn't bother to crumble the bay leaves; just use whole bay leaves and remove the leaves afterward. The heat of the korma is great on a cold winter night.
this is a great recipe, and if you have a great kitchen helper it's a real treat!
Awesome! Even my 18 month old scarfed it down! I used ground ginger, 1/2&1/2, and didn't have turmeric and it was still mouth watering (Even better the next day)!
OMG this was delicious! Even my husband really enjoyed it! I followed the directions exactly and served over cinnamon-scented basmati rice (throw a cin stick in while the rice cooks). I went back for seconds, which I rarely do at dinner!
AWESOME recipe. I never thought Id be able to make something as good as a restaraunt does! Its exactly like real Chicken Korma!
Wonderful taste! If you have a Pujabi grocery nearby you can buy the ginger and garlic in a paste form. Use teaspoon of paste and three teaspoons of garlic. I did not use the bay leaf and be careful with the chili powder (mexican chili powder is far weaker, so if you are using indian spices the chili powder is very potent) Went with the recommendation to use coconut milk instead of heavy cream and yogurt and omitted the cornstarch. This was delish and the gravy was pefect with Naan.
Fantastic! Family loved it!
I am a huge fan of Korma, and I have been looking for a couple of years now for one that resembles the version I eat at my favorite Indian restaurant back home. This is the closest I've found... the flavor is incredible, and it's very easy to make!
There is something missing from this recipe, coconut milk perhaps. It was ok, but nothing like what we get at the local Indian restaurant. I even added more spices, but still thought it was bland. I think it needs to sit for a day for the flavors to blend more.
I loved this! My wife liked the chicken only and my daughter didn't like it, but this recipe tasted exactly like a chicken we had at a local Indian restaurant and that makes me VERY HAPPY!
Not the slightly sweet, slightly spicy Korma I've had at local restaurants.
WOW, this is fantastic! We used boneless skinless thighs. We used 1 1/2 tsp additional garam masala, 2 extra cloves of garlic, and 1/8 tsp of cayenne pepper. In the end I used coconut milk to thicken. Served over Jasmine rice. My husband and son just raved! Thanks!
This was absolutely perfect. I had all the ingredients on hand, so I did not substitute anything. I ate it leftover cold the next day. I will definitely make this curry dish again. I may try it with halibut next time.
This was wonderful! I followed the recipe to the letter, as I always do the first time I try something. The only thing I will do differently next time is to let it simmer for about 20 minutes more, on the lowest heat setting. I had a second helping 20-30 minutes after it had finished cooking, and the extra time just pushed it right over the top. Still excellent with 15 minutes of simmering though, if you don't have time.
recipe is good..however..to make this taste a bit more authentic, add 1 teaspoon of salt and for a real kick...add 1 tablespoon of chopped hot greeen chili peppers... it is mouthwatering..
Fabulous! Switched cream to coconut milk. Added 1tsp cinnamon and 1tsp curry powder. Added more cashew nuts insetad of corn starch. Really easy if you buy ginger and garlic pastes. This is very very close to eating out - and so much more affordable!
The flavor of this Chicken Korma is five stars. My hubby and daughter both raved about it, but we all adore Indian food. I did simplify as others suggested. I didn't put the cashews in water, just chopped them up very fine and stirred them right before I added the yogurt. Instead of pureeing garlic cloves and fresh ginger root, I used jarred minced garlic and ginger paste. I skipped the bay leaves. I sauteed the spices for 1 minute before adding the chicken. I used all plain yogurt rather than the half cup of heavy cream and put in about a tablespoon of Smart Balance at the very end. Also threw in a handful of raisins to help balance the spiciness. Served it over basmati rice. Will make sure I have some naan to go with it next time to soak up all the yummy sauce!
Fantastic curry!! Quick & easy to prepare and so delicious. I did add 1/4 teaspoon of cayenne to spice it us a little. Very yummy.
This is an O.K. chicken dish. If you want Indian food, do not make it. It doesn't taste like Chicken korma, and it's a lot of work too. My husband and I were disappointed.
This is a staple in my house-it takes care of my craving for indian food without having to run down to the local take away!
This recipe did not taste like the chicken korma that I anticipated (that which is served in Indian restaurants). It took me 2 hours to prepare it, start to finish, and I don't consider myself a novice in the kitchen. The flavor overall was just okay. I will not be making this again. (The only variation I made to the recipe was substituting fat free half and half for the heavy cream.)
Even only making this recipe halfway, it tasted great. I left out the ginger and the cashew-cream sauce, and merely cooked the chicken in spices, tomato sauce, and broth. I also added the yogurt in when I was ready to eat, so that I could get a nice contrast of hot and cold. Very good. Next time, I would try it with the sauce and sub coconut milk for the cream, as a few reviewers suggest.
What a great recipe! It was a huge hit in my house last night. I used coconut milk instead of heavy cream (didn't have any) and 2 heaping tbsp. of tomato paste instead of the tomato sauce. I also used powdered ginger since I didn't have fresh on hand. I didn't use the cornstarch at all. I eyeballed all the other ingredients for measurements and ended up with a wonderfully thick creamy dish. Served with any style of Indian rice this is a perfect dish.
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.
This sauce is absolutely delicious! I've tried many of the Indian recipes on this site, and this is one of my favorites. Next time I will reduce the amount of chicken and add a variety of veggies to give the meal more flavor, texture, and color.
Absolutely great! I've cooked this so many times, and it's always beautiful. I don't change anything either. Works equally well with Vegetables if you don't eat meat. Really quick and easy, particularly if you have a small blender.
This was a great recipe. I've been trying out korma recipes for a while, and this is the best one. I did add an 1/8 tsp. more chili powder and also about an 1/8 tsp. cayenne pepper to make it hotter. I also added twice as much cornstarch, like another person suggested. I thought the ginger root was too expensive, so I didn't process the garlic and ginger, but maybe next time I will try that (I used dry ground ginger, about 1/2 tsp.). I marinated the chicken in 1 tsp. salt, the garlic, and 1 tsp. lemon juice to make it more tender. I also added some cashews just before serving to make it more like the restaurant we go to. Thank you for this recipe!
For those who like a creamy and spicier korma, I would suggest adding more cream and chili pepper. i even put in some sriracha.
This was a wonderful recipe!! I just started to cook indian dishes and my husband who is indian (I'm not) said that it was "perfect." I did add more cornstarch than called for and increased the chili powder by 1/8 t.
Very tasty! Did need salt though.
I thought this recipe was quite bland. I'm not sure if I am so used to spicy Indian food, but it really had no flavor.
This is a great recipe, but I added a half teaspoon more of both the garam masala and chili powder. I also added approximately a quarter cup of shredded coconut and 2 teaspoons of sugar to the cream/yogurt/cashew mixture. Very good, our favorite indian dish!
Overall it is a nice tasty dish. But it has no "kick" to it. It's just nice, not fantastic or mouthwatering like some other Indian food I cook. You need to AT LEAST double the spices except for turmeric (might get bitter). I even had to add some salt. The next time I will make it I will not add any chicken stock a all. I also added 1/4 cup of coconut milk to add a little sweetness.
I will use 1/2 cup tomato sauce next time and add salt. Also I used coconut cream instead or heavy cream and thickened the sauce with 1 tbsp corn starch instead of 1 tsp. Also used whole bay leaves and removed at end. Used minced garlic and ginger and added to the pan instead of using the paste.
This was so very good. It took a little effort, but was definitely worth it!