I was stationed in Germany and we would always eat at this Indian place. My husband and I miss that place so much! We crave it all the time! They had a dish just like this! I think this tasted exactly like that. The only thing missing was the tea and the nann.

I thought this was pretty bland.For me Indian food is all about the explosion of flavors. I love its depth. Unfortunately, this did not have it. If I make it again I'll probably triple the spices.

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 pretty tasty, but I couldn't get over the appearance! It looked like, well, I don't know how to put this lightly, the color of baby poop. There, I said it. I have had lamb korma at our local Indian resaurant and this didn't taste much like it, but like I said, it was pretty tasty. I will probably make it again.

Not sure what I did wrong but mine turned out very watery and quite bland.

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!

mmmMMM!!!! This is a great curry recipe to take on. Very rewarding.

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.

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!

Very bland for us. I'll double the spices next time.

This came out so good! I loved dark meat, so that's a plus. I shared some with my neighbor and he kept raving about it. The only way he stop talking about it was when he was eating it.

Great recipe! I will double the spices next time though b/c I like my Indian food spicy/flavorful.

THANK-YOU! FANTASTIC flavour - love it! HUGE hit with my husband & his co-worker (who's an Indian food connoisseur). Thanks for sharing!!

Good recipe. I left out the chicken and added tofu for a delicious meal. If you don't have garam masala, there is a recipe for it on this site. I liked it a lot.

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...

1/2 cup cashews and water. increase cumin and graham marsala to -4 teaspoons. 1/2 cup chicken broth. Make sure to let simmer to develop flavors.