Meal No. 708: Chicken Korma over Basmati

Photo Credit: John Borwick

Way, way, WAY back in the day, when Karissa and Jon Piper lived just down the street and we caught up with one another most nights (it seems) for dinner somewhere in town, we made regular treks to Kabab's Indian restaurant. At the time, it was located at the intersection of Fourth and Marshall Streets and we considered it to be the best Indian in town. It had the added advantage of being walking distance for us from our homes on Spring Street.

I'm sure this wonderful couple chose various items from the Kabab's menu, but I seem to recall that Jon had a fondness for chicken korma. Too bad their vacation time at the Roediger House had to end today at mid-day, because that means Jon missed tonight's first trial at that very dish.

I'd like it to pop with more flavor, as I've come to expect with chicken with coronation sauce, butter chicken, and chicken tikka masala. Still, the korma sauce was delightful with the browned chicken cubes on that bed of fragrant basmati.

---

"Classic Korma Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 158.