Reviewed: Sep. 24, 2011

This recipe was great. Took much longer than anticipated... but was really fun to make. it was an interesting project. We also made a special rice to complement this recipe, a almond, raisin and basmati mix. It turned out really, really great! Thanks for sharing!

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Reviewer:

CooksAreSexy

Reviewed: Mar. 20, 2011

Four stars overall.....5 for taste, 3 for preparation steps and amount of water. I streamlined the prep by cooking the onions, peppers and tomatoes along with the garlic and ginger first. Blended it, added back to the pan, simmered and added the rest of the spices and 1 1/2 cups of chicken broth. Also, I did add 1/4 tsp of baking soda to this to keep the tomatoes from curdling the yogurt. Add the yogurt last, stir til smooth and poured it over some chicken. Baked it in the oven and served over rice.

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Reviewer:

Avon

Cooking Level: Expert

Reviewed: Feb. 6, 2011

This was excellent! Tasted just like my Indian friend's home cooking. A little too hot for me, and I like spicy food. Next time I will reduce the cayenne pepper.

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Reviewer:

SKELHOSS

Reviewed: Jul. 24, 2010

Exceptional flavor! We love Indian food and this curry will be a staple. I don't agree with the remarks that it is labor intensive: saute, 3 trips to the food processor (no cleaning in between) and boil. Voila! a very good, basic curry sauce.

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Reviewer:

Dianne

Reviewed: Mar. 14, 2010

This was very, very tasty. I was very impressed with the depth of flavour of this recipe. I have to admit to making a small alteration--I left out the cayenne and the Serrano peppers. I would have loved this with the peppers, but I was making this for a group of nineteen 5-7 year olds, so I didn't want it to be spicy. I used this sauce on chicken and zucchini. All but two of the children, only one of whom had ever had curry before, came back for seconds.

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Reviewer:

Tay

Reviewed: Apr. 6, 2009

Loved it! I must say the blending process was very crucial. You need a good blender for this, otherwise you won't get a creamy smooth paste, so don't try to cheapen out on it!

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Reviewer:

Lyrelle

Reviewed: Aug. 23, 2008

I've made this recipe twice, the first following the instructions exactly and the second completely skipping the food processor. It was fabulous either way. To answer the previous reviewer, these are the spices traditionally used in curry powder, so in a sense you are making your own in this recipe - Which, considering that, if you have curry powder on hand a lot of these spices could be omitted completely.

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Reviewer:

FutureMrsThomann

Reviewed: Jul. 8, 2008

not my favorite...I like my curry sweeter and more creamy.

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Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Reviewed: Apr. 6, 2008

I did not care for this.

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Reviewer:

mrsblizz

Cooking Level: Intermediate

Home Town: Union Bridge, Maryland, USA

Reviewed: Aug. 8, 2007

We used this sauce to go over boneless chicken breast pieces and green peas -- no complaints at all from my household. I wish I had used fresh spices (versus the ones sitting in my pantry for who knows how long) to boost the flavor, and I also noticed a lack of salt (it balances the heat and brings out the flavors), which we corrected at the table. In terms of ease, coming from someone who knows the labor intensity of preparing an authentic curry, this recipe was a relative breeze. Yet, overall, for me this curry was missing the "wow" factor that I'm used to achieving with Indian cooking.

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