We found this a bit tough. Not all ovens are created equal, and although we followed the recipe, the roast needed MUCH more time to cook. Eye round is a tough piece of meat, and i suggest cooking this longer than directed, that is, if you want meat that is not rare and chewy!

Reviewed On: Dec. 1, 2009

I also changed this a bit by following the suggestions of others. I used 1/3 C applesauce instead of the margarine; I also substituted 1/2 C applesauce and 1/2 tsp baking soda for the eggs as other readers advised. This worked out fine and perhaps would only have been improved if my mixer hadn't broken!

Reviewed On: Oct. 28, 2009

I changed a few things--cut up a whole chicken; skinned it; after browning chicken, i cooked onions, garlic, and ginger as directed but also added the cinnamon, cloves, and cardamon and toasted that as well. Then, i added the tomato sauce (only 8 oz.) and the coconut milk and stirred. Lastly, i reintroduced the chicken. It's better if u mix the sauce before adding the chicken again. I also added some cayenne peppers (chopped) to the onion mix. The flavor still required tweaking, so i added a tablespoon of ketchup. That seemed to help a lot. I simmered the chicken an hour with a lid on til it fell off the bone and then reduced the sauce til it was a bit thicker. Serve with rice and pappadum!

Reviewed On: Sep. 28, 2009