This was pretty good. I made it with the following adjustments: I was very sparing with the salt, swapped the cumin in the sauce for garam masala, and did half the amount of cayenne and jalapeno pepper. It worked out well except for that last one, because while it had a nice flavor it had no real kick. Next time I'll do the full amount of pepper and see how that turns out.

Reviewed On: Jul. 19, 2009

I made a smaller amount since I had some thin-sliced steak to marinade. I left out the salt and the cloves and kept the meat in the sauce overnight. I grilled the steaks and they tasted great. I topped them with grilled peppers and onions, and the Creamy Horseradish Garlic Spread found on this site and wrapped it all in grilled pitas.

Reviewed On: Jul. 15, 2009

I followed several of the suggestions, like cubing the mangos, omitting the cucumber, using onion instead of shallots, etc. There was a good contrast of sweet and spicy, but one thing it sorely needed was salt, especially on the chicken. Be sure you salt the chicken when you fry it or you'll have big chunks of bland in an otherwise good curry. I think when I make this again, in addition to salting, I'll finish it off with a little garam masala along with the mango/milk mixture and see what that does.

Reviewed On: Apr. 27, 2009