I love Indian food, so when Angela suggested a curry night I was excited to see what I could do with a chicken korma. I had previously cooked a chicken tikka masala and a madras, so I was glad to add the korma to create the classic curry 3.
What I love about the chicken korma is the sauce is so thick and creamy but spiced at the same time to create a great taste in your already watering mouth. My tip for a good korma is the right amount of coriander and cumin. Also whilst cooking be sure to keep the yogurt from curdling. Other than that it’s not a super hard dish to cook.
I’m a big fan of spicy food, and the korma is one of the mildest curry’s you can have and I tend to spice it up with a Scotch Bonnet (or two if you are brave) which gives it that extra flavor.
David was complaining about the fact that he had a very hard day at a very awesome job, as I served up my curry of which I was extremely proud, because I had added cashew nuts at the last minute and it only increased it’s taste. David works for a porn site, so yes he basically watches porn for money and whenever he complains about how hard work is we all tend to laugh and tell him to take his work home with him.
The korma was great, it was just the right amount of spice and creamy delight. I made some basmati rice to accompany it along with some naan bread and salad. I recommend it especially if you have never had a curry before, the korma is the perfect intro into the wonderful world of Indian curry’s .