I've been on a search for the perfect chicken korma recipe for years. I used to buy it from a hole-in-the-wall called the Oriental Indian Restaurant in Toronto, and then they closed years ago. I don't think theirs was a typical korma, as the thickness seemed to come from the ground cashews, there was a layer of oil on top so it needed a good stir, and it was not creamy at all.
I tried this recipe: http://www.shibanikitchen.com/chicken...
The end product was delicious (tho I omitted the coriander as I'm not a big fan, and didn't have any cardamom), but it did NOT look like this at all.
My chicken korma looked more like a regular beige curry. Any idea how to achieve the colour/consistency in the photo here? I'd be willing to try a different recipe altogether! I find the dark red in this dish to be much more appetizing than the regular beige curries...
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