Chicken Korma update

In January, I posted my version of a Chicken Korma recipe.  I've been making it regularly and am still really pleased with my recipe.

However, I've made a couple adjustments.  We really like a lot of flavor.  So, I use Tablespoons instead of teaspoons for all of the spices.  (This is with about 1 1/2 to 2 pounds of chicken).  But, be careful.  Four tablespoons of cayenne/chili pepper is a lot.

Also, I ordered spices from an Indian food store...they are awesome.  Among the things I got was a ginger/garlic paste.  I added that to the butter that I used to saute the chicken.  I used about a tablespoon or two.

I think that's it for now.