I loved this dish. Could easily be made with chicken tenders or breast. I didn't bone the thighs, legs or wings and cut up the breast into chunks. Following some of the other comments, I marinaded the skinned chicken in yogurt, turmeric and pepper. I used canned tomatoes, 6 cloves of garlic and 1 purple onion and 1 white onion since I had both types. I made my own curry powder using the recipe another reviewer had posted. My Dad grew up in India and he told us they always made fresh curry powder. I reduced the cayenne pepper to 1 teas so my son would eat it. This amount gave no kick. I served it with Mediterranean Quinoa, (allrecipe.com) instead of rice as I try to stay with low glycemic foods. The two dishes blended very well. The following day, I mixed the leftovers together and added fresh chopped plum tomatoes, more of the fresh curry powder and more cayenne pepper so that it had some kick. Was even better the 2nd time around.

Reviewed On: May 7, 2009

I tweaked the recipe by adding a can of Tomatoes with chilies instead of the tomato paste. I used the tomato liquid adding it to 2 cups of chicken broth. Used yellow and red peppers as I didn't have green peppers. It makes a colorful dish. Served this in lieu of rice with African Curry (from allrecipes.com) and it mixed quite well with the Coconut Milk base and the chicken of the curry. Both dishes had tomatoes and onions. Combined the two dishes together for lunch the next day.

Reviewed On: May 7, 2009

My family usually goes for Sweet Potatoes with marshmellos on top, but this was a welcomed change in tradition. I prefer a crunchy topping. I used half and half and it was quite creamy texture.

Reviewed On: Dec. 26, 2007