Reviewed: May 31, 2011

First curry dish I've ever made. I didn't follow the directions completely, but I liked the concept. It was easy and fun experimenting with flavors. I used chicken stock instead or broth. I didn't have any garam masala, so I sprinkled some cinnamon and ground cloves, granulated garlic, and one Tbl. of the curry seasoning. I also didn't rub it on the meat. I added it to the oil and cooked to release the aromas, then carrots and onions, then chicken ect. I used two sweet potatoes instead of regular. This recipe dosent say what kind of curry powder to use. The one I have is called "hot madas curry powder" it's a McCormick seasoning. I like it. Hope this helps ^_^

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Reviewer:

forthelove

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Apr. 5, 2011

Ok. but nothing I'd make again.

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Reviewer:

Complicated Diet needs

Reviewed: Jan. 25, 2011

Is it authentic? No. Does it taste great? Yes. The only change I made was to use skinless, boneless chicken breasts. It even passed my “I-hate-anything-with-onions-in-it” adult son test. They are so soft and flavorful he didn’t even know they were there. I like some of the variations I’ve read about in the reviews: carrots, celery, peas, mushrooms – again, not authentic but you’ve got to think outside the pot.

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Reviewer:

AKMan

Reviewed: Jan. 3, 2011

Kind of bland, will not make again.

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Reviewer:

aqua1623

Reviewed: Nov. 27, 2010

This was a great basic recipe to get me to make this dish I remember my mom making when I was a kid. I did boneless chicken instead of whole chicken, omitted potatoes in favor of rice. I also added celery to the onion mix, and chopped granny smith apple as well. Now that i know the basic, I can figure out a similar recipe for shrimp, perhaps using cream of celery soup. As far as authentic goes, what the hey, spaghetti and meatballs is not Italian either, but it sure tastes good!

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Reviewer:

Cynthia Hammond

Reviewed: Oct. 1, 2010

This was my first time making a curry and it was very easy not too time consuming. Who cares that its not a traditional curry its still really good. I added coconut milk to it made it creamy and smooth. Also added some red pepper for heat. Thanks for the recipe its YUMMY :)

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Reviewer:

Carey419

Reviewed: Aug. 2, 2010

easy recipe... i added sweet peas, for a nice color.

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Reviewer:

orderup

Reviewed: May 3, 2010

Easy to make and excellent curry. I used skinless, boneless chicken breasts cut into bite size pieces instead of whole chicken. I also added some baby carrots and frozen peas with the potato. I've made this a number of times and varied the quantity of curry powder so I can say that 3 tbsp = mild; 4 tbsp = medium and 5 tbsp gives you a hot curry.

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Reviewer:

canuckguy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 25, 2010

I was worried about making this recipe bec of all the mixed reviews but mine came out great. I did make it alittle different but I used all the ingredients so didnt change it too much.:) I marinated diced chicken breasts with the marsala and minced garlic for a few hours. Then I browned it, set aside. I sauuted onion and carrots (after cutting up in the food processor) than added potatoes cubed small. Added soup, broth, curry a pinch of cayenne!. Covered and let potatoes cook for 15 mins. Threw chicken in and raisins and let it cook for 10 mins more. Had with jasmine rice. This was very Good and I think the cayenne gave it what it needed. Yum! I also dont think its far to rate a recipe Just to say it not authentic thats's not what this site is about:(

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Reviewer:

SlowCookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Jan. 24, 2010

I eat and cook Indian/Pakistani food quite often but there is something way off in this recipe. I will not guess as I am not trying to change it. It was not appealing to my taste nor to the eye. Sorry.

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