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. 22, 2009

I have been dreaming about this dish since we had it over one week ago. Very easy to make and, even easier to eat. Next time I will make double, for leftovers!

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9 users found this review helpful

Reviewer:

kimdoeshair

Reviewed: Feb. 20, 2010

I've made a lot of recipes from this site in the past and this is the first that I felt warranted an actual review. Fantastic. My dinner guests were all raving about it. I served it over jasmine rice and with a side of cucumber/yogurt/dill salad. Thank you for this recipe.

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24 users found this review helpful

Reviewer:

BRENTMCOLLINS

Reviewed: Dec. 19, 2010

This was rather involved to make, but the result was well worth it! With all the spiices, I thought it would be over-whelming, but it was the perfect blend--not one spice dominated the others, and they came together to make a fragrant, spicy curry with just the right amount of heat. I had never used fish sauce before, so that was kind of scary; but the finished produce did not taste "fishy" at all. Hubby didn't love it, but he didn't hate it, either. He said it was different. Note: he was basically making it with my help, and he was okay until we added the fish sauce! LOL! I served it with basmati rice and peas. I will probably make it again.

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8 users found this review helpful

Reviewer:

nmchilecat

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Edgewood, New Mexico, USA

Reviewed: Jan. 11, 2011

Killer!

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5 users found this review helpful

Reviewer:

Trudy

Cooking Level: Expert

Living In: Kent, Washington, 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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12 users found this review helpful

Reviewer:

jae

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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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7 users found this review helpful

Reviewer:

max

Reviewed: Jul. 12, 2012

A very tasty dish.

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1 user found this review helpful

Reviewer:

Greg

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Nov. 12, 2012

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

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Reviewer:

CEKolesar

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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