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Reviewed: Apr. 29, 2008

Easiest curry recipe I've seen. I didn't find any garam masala but it tasted great anyhow. I also cut the onion down to just one.

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CHEESYCAVERAT

	Cooking Level: Intermediate Home Town: Augusta, Georgia, USA Living In: Statesboro, Georgia, USA
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Reviewed: Feb. 3, 2008

This is exceptional! Okay, so maybe it's not perfectly authentic, but we eat at Indian restaurants a lot, and loved it! I used chicken breasts instead of a whole chicken, and substituted peas for the raisins. Delicious!

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Kim


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Reviewed: Jan. 22, 2008

Loved this recipe. I used chicken thighs and increased the garam masala to 2.5 tbsp and used 2 cloves of fresh, chopped garlic instead of powder. Because we like it hot, I used very hot curry powder. Followed instructions on recipe as given. We skipped the raisins because we aren't fans. Loved this recipe - was delish! Thanks for sharing!

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Jodi

	Cooking Level: Intermediate
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Reviewed: Jul. 23, 2007

This tasted pretty authentic, i used chicken breast cut into pieces instead of a whole chicken, which worked well. Only change to the recipe that i would recommend is to boil the potatoes first to speed up the cooking process.

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Jmac


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Reviewed: Aug. 10, 2006

I used boneless chicken tenders cut into pieces and I mixed the broth, soup, and curry beforehand. It was much faster and it tasted great! Will definitely make this again! By the way, I used 98% Fat Free Cream of Chicken Soup. Better alternative...

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Judith F.

	Cooking Level: Beginning Home Town: San Francisco, California, USA
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Reviewed: Apr. 9, 2006

I sauted fresh chopped garlic and ginger root with cubed boneless, skinless chicken breasts which made for a much quicker dish. I omitted the raisins. It was delicious.

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Dobelady


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Reviewed: Apr. 3, 2006

Either I did something really wrong or this isn't a very good recipe. It tasted way too much like chicken with the broth and soup both. I have no idea how I can improve this, maybe use coconut milk? yogurt? Sorry.

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Kirsten

	Cooking Level: Intermediate Living In: Charlotte, North Carolina, USA
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Reviewed: Dec. 23, 2005

Okay, at first, I was annoyed at the review that criticized this recipe for not being authentic. It didn't claim to be, and who says it has to be... BUT, it turns out I tend to agree. It's all garam masala and curry, and as we ate this, I realized that cinnamon and other typical Indian ingredients were missing. HOWEVER, this is good and fast, especially if you use cubed chicken breast and add the broth/soup/curry mixture all together as I did. My fiance liked it, as did I, but it just didn't satisfy my curry craving.

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Sarah Gartland

	Cooking Level: Expert Living In: Youngstown, Ohio, USA
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Reviewed: Oct. 19, 2005

I made this curry two days ago. The first day it was just ok. But we had the leftover curry tonight and it was super! Maybe the flavors need a few days to blend. Next time I will make it the day before we plan to eat it.

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Reviewer:

Fawn

	Cooking Level: Intermediate Home Town: Baker, Louisiana, USA Living In: Klang, Selangor, Malaysia
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Reviewed: Nov. 8, 2004

We liked this recipe, I added mushrooms to it and we served it over rice.

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Reviewer:

SHERRYBRENNAN


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Reviewed: Oct. 26, 2004

Fairly easy to make. It reminded me of the chicken curry i ate while in Hawaii on vacation at the little Japanese curry houses.

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JMEBABY


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Reviewed: Jul. 16, 2004

This was an excellent dish and even passed the "picky boyfriend test" with flying colors. I guess the spicyness depends on the kind of curry used - I bought mine at an Indian grocery store and 3 tbs was more than enough! But I did use more Marsala, enough to generously cover the chicken. Again, it came out delicious. Everyone was impressed, although it's so easy to make!

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QUEENY123

	Cooking Level: Intermediate Living In: Long Island, New York, USA
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Reviewed: Nov. 24, 2003

I am a REAL Indian and know what chicken curry is supposed to taste like and this is definately not it. This is a western adaptation. If you want REAL curry chicken have an Indian person make it for you or teach you!

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RAJA1


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Reviewed: Oct. 9, 2003

This is a great recipe. The curry tasted better than some that I have had in restaurants. I addded a sliced, fresh jalapeno with the onions to add a little extra heat. Also, make sure that you make small cubes with the potato to ensure that they cook all the way through in a shorter time.

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AlaskaAggie


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Reviewed: Jul. 13, 2003

quite nice, very simple to make. needs a little more heat/ hot pepper I think.

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CALILOO


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Reviewed: Jun. 23, 2003

This was excellent! Just enough heat for me, but some may wish more. Jasmine rice was the perfect compliment.

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JUDYTEER


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