Excellent! Just the right amount of heat. Loved the vibrant red color too. I served mine over rice. Thanks for sharing! Made for ZWT8.
I thought this was excellent. The only substitution I made was to use tomato puree instead of pureeing fresh tomatoes. The tamarind paste gravy with the ground spices really put this "over the top". Thanks for sharing Chef Kate.
Does anyone get 5 stars! I followed this recipe and while it was not too difficult but still forgot the cashews at the start,the taste at the end was absolutely delicious,proper korma!
DH made this chicken korma for myself and a friend that we had over for dinner. As another reviwer said, while the list of ingredients is long, the prep is not very difficult or labor-intesive. We made no modifications to the directions and served over basmati rice. All three of us agreed that while there are lots of spices included in this dish, we found it to be a little bland and not spicy enough for our tastes. While already served, we each added crushed red pepper flakes to our individual portions to help give it some more heat. I might add crushed red pepper flakes while making the dish in addition to the 3-4 hot dried red chili peppers if I were to make this again. Thanks.
WOW what an excellent curry, this Korma did have a long list of ingredients and did take time to prepare/cook but the results are excellent! I had to make few adjustments, example: I used the green cardamom pods because I didn't have black ones, instead of using plum tomatoes I used tomatoes puree (This also cut out on using the food processor) and I used almond meal instead of crushing cashews. I like the fact I didn't have to brown the chicken in oil and by adding the chicken raw it kept it so tender. Thank you Chef Kate for another wonderful recipe.
oh oh so good and definitely not difficult to make. Spices are quick to measure and it was delicious. made for zwt4