# Anyone got a good Chicken Korma recipe?

**URL:** <https://boards.straightdope.com/t/anyone-got-a-good-chicken-korma-recipe/923242>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [October 18, 2020, 4:53am UTC](https://boards.straightdope.com/t/anyone-got-a-good-chicken-korma-recipe/923242 "2020-10-18T04:53:04Z")\
**Posts on this page:** 1\
**Page:** 3

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**Author:** ![Smid](https://avatars.discourse-cdn.com/v4/letter/s/838e76/32.png) [@Smid](https://boards.straightdope.com/u/Smid)\
**Post date:** [November 14, 2020, 2:41pm UTC](https://boards.straightdope.com/t/anyone-got-a-good-chicken-korma-recipe/923242/41 "2020-11-14T14:41:40Z")

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> [@Chefguy](#):
>
> If you’re posting on the internet for an international audience, you have to assume not everyone knows what you’re talking about. I’ve cooked quite a bit of Indian food, but it doesn’t mean I can intuit what someone means by “chili powder”. I can assume that it’s similar to cayenne, but perhaps it means something else. A few footnotes would be helpful.

Chilli powder can really vary in heat in different areas. A teaspoonful of the chilli powder I get in a bag down the local indian shop is enough for a hot curry for two seasoned curry eaters, and is a lot stronger than cayenne or paprika. The same amount of supermarket one will barely register on the heat scale for me. So when using chilli powder you need to be able to add in stages and perhaps later in the cooking, when tasting.

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