Reviewed: Apr. 16, 2013

We live where you would never find garam masala so I got a recipe off of about.com Even with that, I couldn't get the black cardamon that is used in it. If you follow that recipe you will have a lot left over so be in the mood for Indian food for awhile. I just left the boneless thighs whole and they fell apart in chunks by themselves after cooking. This was a really good recipe but I will add about double the curry for our tastes next time. Thank you!

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Reviewer:

ALLFROMSCRATCH

Cooking Level: Expert

Reviewed: Nov. 21, 2012

I just made this tonight. I used about 6 cloves of garlic and added a little more spice. I also did not put in a cup of water, I didn't measure though, I just added a little at a time until I thought it looked good. I ended up cooking some cubed yam and added the whole lot to Roti bread. Really good meal.

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Reviewer:

justvano

Reviewed: Nov. 12, 2012

Really good! Used half the water in the last step.

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Reviewer:

CEKolesar

Reviewed: Jul. 12, 2012

A very tasty dish.

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Reviewer:

Greg

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Jun. 21, 2012

this was good. made as written except for the lemon grass. used lemon zest instead. added some cauliflower so we could have some veggies. thanks for the post Lee!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Feb. 25, 2012

This was an easy but flavourful dish. The family loved it and I will make again. I took other reviewers advice and added 1/2 cup of water and a tin of drained tomatoes. Next time I will add less water. I also substituted lemon peel for lemon grass - not the same flavour at all but the lemon peel citrus note was a plus. Will use lemon grass next time but I didn't have any on hand last night. I also added chopped capsicum, zuchini, shallots and bok choy as I always bulk up the veg content of all recipes.

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Reviewer:

jdaize

Reviewed: Feb. 3, 2012

I've made this twice this week. I used just over a lb of chicken (instead of 2.25 lbs) and I put the chicken thighs in as is (not cut into chunks). I only had grape tomatoes, so I used those. I also added cauliflower towards the end of cooking and let it simmer, covered for about 15 minutes. This is a great recipe. The chicken was so tender and fell apart so easily!! Thank you!!

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Reviewer:

max

Reviewed: Jan. 3, 2012

This is really excellent. Spicy but not unbearable and would go great with a yogurt/cucumber raita. I would double the sauce though, definitely not cut back as another reviewer suggested. We didn't have enough to make much sauce at all for the rice.

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Reviewer:

Amanda

Cooking Level: Beginning

Living In: Gainesville, Florida, USA

Reviewed: Oct. 28, 2011

I don't know why I listen to recipes when they insist on adding one full cup of water. If you make this, start with just half a cup first, or else it's too watery. I also added 5 fresh green chiles for a spicy kick.

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Reviewer:

Sara Rajan

Cooking Level: Professional

Home Town: Mishawaka, Indiana, USA

Living In: Walkerton, Indiana, USA

Reviewed: Oct. 23, 2011

Excellent! I didn't have lemon grass so I substituted lemon peel. I also didn't use as much chicken. Added quite a large amount of fresh green beans instead. Only other change I made was adding less salt. Next time I think I'll try to skip the step of grinding everything up in the blender to save on clean up. I'll just chop everything fine and see how it goes. It was very good as is, and I think it will also be very good making changes each time I cook it - add more curry powder one time - maybe add thai basil one time.... Thanks!

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