I modified this recipe quite a bit, so I understand that rating it isn't quite fair - but I wanted to post my modifications if any of you are in the same boat. I didn't realize until I started that the recipe called for instant rice, and all I had was brown basmati. So, I cooked the brown rice in my cooker with less water than called for - so when it was done, it wasn't cooked all the way. Instead of water and boullion in my cooking liquid, I used a can of coconut milk (because it sounded good!). I added asparagus and dropped the raisins (I just couldn't bring myself to add them). Everything cooked wonderfully in the oven for 45 minutes and was delicious. I felt like the dish was missing a little extra sweetness that I like in my curry - but it could have been fixed with a little sugar added to the sauce on the stove top.
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I modified this recipe quite a bit, so I understand that rating it isn't quite fair - but I...