Chicken korma (Murgh korma) from The Three Sisters Indian Cookbook: Flavours and Spices of India: Delicious, Authentic and Easy Recipes to Make at Home (page 55) by Sereena Kaul and Alexa Kaul and Priya Kaul

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basmati rice (Basmati chawal); Leavened bread (Naan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on December 12, 2019

    This was nice but I'm not sure it's a korma recipe I'd repeat. It needs a lot of seasoning (no guidance is given in the recipe re: salt, I added quite a bit at the end, and a little sugar too). I think there is too much chilli in the recipe for a korma as well, I'd either use the chillis in the onion/ginger/garlic paste OR the half teaspoon of chilli powder, but not both. I also think it could have benefited from the use of some tomato paste maybe, which would also have given the sauce a slightly more pleasing colour. All that said, my partner really liked this, but I found the spicing and flavours a bit underwhelming, even for a korma.

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