Chicken cooked in curd, cream and many spices. An unforgettable dish when served on a bed of pulao with some Peshawari naan.
This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. Then, I added the creamed coconut and it made all the difference. Also, if you don't think it is spicy enough, all you have to do is add more chili powder and that will do the trick...trust me, mine was flaming! This recipe is quick, simple and tasty as long as you add the coconut! - 10 Jun 2008 (Review from Allrecipes US | Canada)
This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore! - 16 Dec 2008 (Review from Allrecipes US | Canada)
This was excellent. I used coconut milk instead of heavy cream, adding flavor and saving some calories. I prefer a thicker sauce, so I thickened it with corn starch. Next time, I'll omit the ground almonds because I don't think they added anything to the final result. I forgot to buy Basmati rice and had to use converted white rice; just not as good. Next time, I'll bump the seasoning up a little. My wife's first experience with Indian food was just recently having Chicken Korma in a restaurant. She loved it, and proclaimed this a "keeper" recipe. - 12 Sep 2008 (Review from Allrecipes US | Canada)