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

I did not care for this.

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.

I make this recipe to serve as a dipping sauce for beef samosas. It is worth making for the fragrance alone!

This was ok but not spectacular. I prefer a more specific and authentic curry. i probably wouldnt make this again.

This tasted like watery cumin broth :(

Very time consuming, but the end result was great! We used pork with the curry sauce and served with basmati rice and naan. Great meal!

This was very good. It was really my first experience with curry, so I didn't have anything to comapare it too. I really liked the cilantro flavor. I added more yogurt to make it a little creamier. I also used a premixed curry seasoning instead of the individual ingredients.

Very good recipe. Having read the reviews, I also opted to add some sugar to mine because I prefer a sweeter curry. This recipe is taking me a lot longer than the time suggested; however, I can tell that it is worth every minute. Call me a wimp but, unless the peppers lose more heat as the sauce thickens, I will never leave the seeds in. LOL. Can not wait to share this recipe with my friends. Additionally, I did not know that curry was a combination of spices. I never read the label. Thanks for sharing this recipe Amy!

I love the texture. I thought that the sauce was a little bit too tangy (I used nonfat yougurt) so I added a few tablespoons of white sugar to tone it down. Also, If you don't reduce the sauce down too much, you can add some meat, potoatos, broccolli, carrots and some noodles and make a really nice curry-flavored stew. I's just a twist on the same old curry sauce.

nice and spicy, a little long to make, but in the end is the reward. also if you have a blender and not a food processor, then that works just as well.

I thought this was a great recipe. It wasn't easy, but as long as you have your food processor handy it's really not bad. I added pork and it was great, but it could go with anything. I was impressed by the flavor.

Great recipe, but the name is misleading. The ingredient list is anything but "basic"!

This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd recommend adding a teaspoon of salt. I left in the seeds from the chiles, and it is really spicy.

Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or conversely, used as a sauce with something salty

Wonderful! Labor intensive, but the best warming curry I've tasted. Made this for a dinner party and it was a big hit!

Shouldn't a curry recipe contain curry? It's not on the list of ingredients; maybe this is what others sense is 'missing'. I have toyed around with this recipe several times & I have always added about 1T of curry powder (as well as salt) with a very good result, it's even better the next day.

This recipe was extremely time-consuming. The recipe states that it will only take 45 minutes to prepare, yet it took us almost 3 hours!(I don't think there is anyone on this planet capable of making this in 45 minutes). After all our hard work, we were really looking forward to our meal. Unfortunately, it was just "OK". We had to add quite a bit of salt. Next time we want curry, we'll order from our favorite Indian restaurant.