This recipe is what I love about Indian food, although I found the steps involved in creating the dish time consuming (it took me a lot longer than 1 hr. 40 minutes) it was worth the final result. What about increasing the number of chicken thighs and adjusting the ingredients accordingly, and freezing the left-overs? ,then we can enjoy this meal more than once!
I also ran into a problem with the grated coconut because the one I purchased was rotten, so I substituted coconut milk?
Also, what would you recommend serving this dish with other than basmati rice?

I'm glad you liked this recipe and thanks for trying it out. I agree, I could have added a few more chicken thighs - even without adjusting the other ingredients. We like a lot of sauce, so we didn't mind.

I have also heard that curries like this freeze well, but I never have enough leftovers to try that out! It's good to know you got great results by substituting coconut milk. Aside from another Indian dish, I would serve naan bread with it - we like our carbs. Maybe someone out there has a great naan recipe they'd like to share.

Your recipe for chicken korma sounds delish - i'll try it this week.

I got this recipe for naan bread which I find particularly good, even more when grilled right over the BBQ flame (especially with charcoal):

1. 1tb yeast, 1tb sugar, 1tb warm water: mix and rest for 5 minutes in a mixer bowl
2. combine to your mix: 2 tb sugar, 1 egg, 3 tb milk, 2 teaspoon salt, 1tb veg. oil, and 2 to 3 cups of unbleached flour (more if regular white flour). Add you flour gradually until you get a 'ball-like' result. Add a little water if you find your mix gets too dry.
3. Kneed by hand & flour lightly; rest in bowl that has been lightly oiled, cover and let rest for about 1 1/2 hour.
4. Punch dough down and separate into 2" diameter balls, cover and rest in another lightly oiled dish with a little flour for about 20 more minutes
5. roll down each ball with ra olling pin, stretch by hand and grill until golden brown
6. brush with some metled butter and sprinkle toasted sesame seeds.

Rouxbe Central here. Why not enter your recipe into our test kitchen... Who know's you might win a knife?

Hi Patrick, Thanks for sharing the recipe. Will give it a try soon.

I would love to try this recipe out however I've never made Indian food at home and would like to substitute the chicken thighs with chicken breast. Do you have any suggestions on how to do this without the chicken breast getting tough? Or should I simply substitute and cook away?

Thanks! Liz

I would follow the recipe, but add the cubed chicken breast last. Simmer it gently until it is just cooked through. Happy cooking!

So I made this tonight and added the chicken last 5 minutes after adding the almonds and it was delicious. The chicken was moist and tender and the sauce was very flavorful. I'll definitely make this again and next time I'll get some papadums and maybe try the naan recipe as well.

Thanks much, I'm not so scared of making Indian food anymore!

Liz