Average Reviews:
(More customer reviews)I am one who loves very strong flavors and a lot of spice in my food. With that in mind, This sauce was incredibly rich tasting. Very creamy, with a distinctive taste of coconut. It's not the same as taking a mouthfull of fresh coconut or drinking coconut milk, but you can discern the sweet coconut flavor. I made Chicken and shrimp Korma last night, using extremely thin sliced chicken breast (the kind of cut most oriental places put in their moo goo pai pan and other chicken dishes) The shrimp was 31-40 count. I added some fresh steamed veggies to the mix as well, and put it on a bed of Basmati rice. I heated the sauce, dumped it over top, and served it family style.
I thought the combination of the sauce with chicken, shrimp, AND veggies all worked, so its a versatile sauce. I think it might go well with just about any meat or veggie option. It did wear on my towards the end of the dish, however, due to the richness. I would have prefered a bit stronger garam masala flavor, so I compensated and added a little into the sauce. I won't be making this all the time, but every once and a while its a refreshing taste in indian cooking. I still think I'll stick to Patak's vindaloo paste. That's become a staple in my house when I'm not in the mood to make curry pastes from scratch.
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A popular dish during the days of the British Raj, this classic north Indian sauce has a rich, yet delicate coconut flavor with hints of garlic, ginger and coriander
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