Chicken Korma

Sorry, Cooking Light, this one wasn't a keeper. Maybe my expectations were too high. I should have realized that "light" and "korma" don't go together and there was no way this was going to resemble my favorite Indian restaurant indulgence. If you're expecting anything resembling korma, you'll be disappointed. Very different flavor profile, no creaminess at all. It's not nasty or anything, a perfectly respectable easy Indian-inspired meal, but I have crockpot cheater-curry recipes I prefer and will not be making this one again.

this is the main thing im worried about how the yoghurt is going to react in the dish so glad i read this before i started cooking otherwise i would  have had to re do it so thank you honey 

Tasted vaguely Indian due to the mix of spices but overall was not very good at all.  Not authentic - I've never seen a korma with potatoes and tomatoes.  Nobody in our family liked it very much.  Indian Cashew Chicken is a better tasting Indian recipe. 

I made this exactly as written except: I added carrots, I used 1/4 t. Ground cinnamon instead of a stick as I didn't have it, and I serrved it with dry roasted peanuts as a topping.  We thought this was delicious!  We had friends who dropped by unexpectedly and joined us for dinner and they loved it too. I was worried because of a  few so-so reviews but it had just enough zip and a lot of flavor. I did temper the yogurt to prevent curdling and the consistency was just right. 

This was actually really good! I, too, tempered the yogurt as recommended, and it turned out great. I might add a little more cayenne next time for personal preference, though. Very easy and made my apartment smell wonderful. I served with CL's Indian-spiced okra and it was a nice meal. Will definitely make again.

Disappointing. I love Indian food. Followed the recipe exactly. The combination of spices sounds great, but the quantities must need adjustment as it smelled good but just didn't have much taste. I agree with the review of MoniqueR83 - something is amiss!

it was so good it was amazing, I cooked it in the slow cooker and it did really well but i used chicken breast instead and it still came out great

Really phenomenal tasting recipe! I followed the recipe to the tee, with the only modification being that I tempered the yogurt before adding it to the crockpot to avoid to curdling problem mentioned in other reviews. As a forewarning, though, if you are expecting restaurant style korma then you will likely be disappointed. First of all, I've never seen restaurant korma with potatoes and tomato chunks. (Regardless, it does have a korma-like flavor.) Also, given that this recipe is a "light" version of korma, it will lack the creaminess (along with the high fat content and calories) of a restaurant dish. As long as you're aren't looking for a carbon copy of restaurant korma, and are satisfied with a korma-like flavor and overall delicious but healthy Indian style dish...this recipe is spot on!

Simple recipe that is easy to make for a crowd. Served with coconut rice and a raita, it was a major hit at a recent potluck. For that particular party I cooked it on a stovetop for about an hour rather than slowcooking it. I do think it would be better cooked lower and slower but was in a rush. I I The "sitting for 15 minutes" step before stirring in the yogurt is to avoid the yogurt curdling. You can avoid this by tempering, stirring the yogurt into a portion of the dish in a separate bowl, then stir that into the whole. If you're using non-fat yogurt, this step is pretty much required. Like many Indian-inspired cooking light recipes, the spices in this recipe need to be increased in my opinion. This one is suitable for cautious eaters and children pretty much as is. I'm sure I increased the ginger substantially though I didn't measure. I also added some dried curry leaves because I had them and felt fancy. Many happy eaters, though, and this one is a keeper.

Yum!! used 1# of breasts and did as a stir fry. was liberal with my spices. threw in a large sweet potato and couple of carrots instead of the white potato. only used 1/4 can of coconut milk, had enough liquid from tomatoes. wanted to add some garbanzo beans, but thought the curry was enough to frighten the family..... house smelled great!!!

I loved the recipe. I did not do a slow cooker as one of the other reviewers did because I didn’t have time, so I cut a chicken breast and sautéed it until cooked. Then I added all the ingredients (substituted coconut milk for yogurt) and let it simmer on medium for 30 minutes. I used red potatoes and cut them up small so they would cook down fast. It was great.

My husband and I actually really liked this dish. That being said, at 3 hours in, we thought it needed more of a sauce, so I added a can of light coconut milk and then didn't use the yogurt. It was delicious! The chicken was done at 4 hours, but the potatoes still needed more time. I'll make this again with the coconut milk!

After reading the other reviews, I followed the recipe as others instructed and it turned out perfect!!!

I forgot to start this ahead of time in the crockpot. So, I scrambled and made it in a pot on the stovetop. I added the onions, ginger, and garlic to the chicken for flavor, along with salt and pepper to taste throughout the cooking. I also added 1/2 tsp of turmeric, for color. Once the diced tomatoes and yogurt (added last) were added, it makes a flavorful, thick sauce. I added some frozen peas and carrots to the rice, and found some garlic naan (Trader Joe's or Whole Foods) to toast up. The house smelled amazing; dinner was delicious.

I think this definitely has potential. I used chicken breasts and it was done in three hours on low. I did not pre- brown the chicken for fear of over cooking. The flavor was very good. However, despite my following the other reviewers instructions for adding the yogurt, it still curdled. It didn't bother me that much, but I know if it had worked, the creamy texture would have been much better. Not sure if I will make again.

If the yogurt curdles, the mix was too hot and/or yogurt too cold - follow the tempering method - same as for egg based sauces (like Hollandaise) Before adding the yogurt, place it in a bowl and whisk slightly. Then, add a spoonful of the hot sauce to the yogurt to get it up to a warmer temperature. Now slowly pour it into the curry stirring it constantly. Let it simmer a little while longer on low and it should not curdle. Don't add yogurt straight from the fridge or it will end up a big gross mess and not very tasty.

I consider myself a lover of all foods. And this dish had great potential. The initial reaction to following the first ingredients gave me hope. It smelled really good. I set it and went to work. The "aroma" I came home to was slightly off-putting. I happen to love indian food and despite the off-putting smell, I dug in anyway. It tasted OK. Then i followed the next step of adding yogurt. A brand new yogurt. The yogurt did not mix well and looked curdled in the chicken mixture. I fed this to my family and it was a huge Fail. This recipe is missing an element. It is sort of like a curry dish but something is amiss. I won't serve the leftovers... and sadly, there are plenty.