I didn't have a few of the ingredients on hand, so since I was making it just for two, I figured I could tweak it a little. I used about a cup of Tyson frozen precooked seasoned beef strips, 1 T cornstarch mixed with 1 T Worcestershire sauce, 7 T of half-and-half instead of the cream cheese/sour cream base, 7.5 T of water, 1/2 a yellow onion, 2 T butter, 1 oz of canned sliced mushrooms, salt to taste, and a grinding of freshly ground black pepper to taste. I served it over cooked egg noodles, and it was pretty good. My DH didn't complain. :)

Reviewed On: Dec. 13, 2007

Pretty good. I was a bit reluctant to try this since it's venison, and I'm not that adventuresome when it comes to game. Cooking the meat in a pressure cooker with minced ginger, garlic, and salt really helps liven the flavor. It was cooked just perfect as a result. I will make this again, but with beef.

Reviewed On: Dec. 5, 2007

I'm Indian, and this recipe is pretty darn authentic as far as the ingredients are concerned, with the exception of the bay leaves (we use curry leaves) and the nutmeg. It's nearly identical to how I make chicken curry. The only difference is that I chop up my own tomato, and use less. Also, I've read that some people put green or red bell peppers in their jalfrezis. "Jalfrezi" incidentally means "dry fry" - the intention is to have a very thick gravy that coats the chicken nicely, as opposed to having a very liquidy sauce. But I guess you can make it whichever way you think tastes better! Oh, and by the way, Indian curries usually don't have "curry powder" in them. It's a common misconception. Happy eating!

Reviewed On: Nov. 7, 2007