4 Reviews of Kevin's Quick Korma

From: Aks R

On Jun 17, 2003

the recipe is good... but dont mess up like me ... NOTE of caution the temperature is in Celsius not Fahrenheit... 200 C = 392 F

From: JustJanS

On May 27, 2002

Thanks for another great recipe Kevin! We had this for dinner tonight. I used boned, skinless chicken thighs (personal preference) and I found with rice, and Mini's Kachoomar Must Must Salad, the 800g of fillets I bought were more than enough for 4 hearty serves. I cooked the dish for 30 minutes, took it out, and found the chicken in the centre still quite underdone. I would recommend stirring the dish (as I did) and cooking it for about 10 more minutes (40 in total). Still, an easy, extremely tasty dish that even our non-curry eater tried and gave the thumbs-up!

From: Sueie

On Oct 16, 2003

Lots of good flavours, subtle but very tasty. Thanks.

From: Chrissyo

On Oct 31, 2005

This recipe is easy to prepare and has is a great tasty dish. Like JanS I used skinless chicken thighs. I think that chicken thighs don't dry out as much as breast and thighs impart more flavour. I certainly will be using the recipe again. Thank you.