Reviewed: Mar. 22, 2006

Brilliantly hot, it doesn't need any extra spice in my opinion and I like my curries hot. Making it again tonight!

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Reviewed: Mar. 5, 2006

This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala, 6 whole cloves, extra clove of garlic, 2 tsp. Tunisian chili powder, and 1 cinnamon stick. Didn't know what to do with the rest of the coconut milk, as I don't use it very often so used the whole can (2 cups) and just omitted the regular milk. I had 4 lbs. thighs and legs and deskinned them. With 4 lbs. it is going to take more than 25 minutes of simmer to get the chicken done so didn't add the potatoes until later on. I didn't grind any onion, just cut them into slices for some substance to the dish. Also added about a cup of chick peas for some substance. Served with basmati rice. If making this recipe as is, I would suggest bumping up the spices, or making an Indian style rice that would also add some spice.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 11, 2006

This recipe was great! I love curry, so the amount was perfect for me, but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry, and I'd like to try it with other kinds. I used light coconut milk, added a little cayenne to make it spicy, and used honey to balance out the curry, not white sugar. The flavor was phenomenal. I also used boneless skinless chicken breasts because it's what I had on hand, but I'd like to try it with regular chicken. If you want to cut down cooking time, try throwing the potatoes in early with the browning onions to get them started on their way. Again, it was great! Thanx!

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SERAPHIMJEZEBEL

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Cumberland, Washington, USA

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Reviewed: Jan. 5, 2006

I was a little short on the curry, but even still it seemed a little bland. It was easy to make and smelled nice while making it though.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 22, 2005

I made this for my husband and he loved it. He never asks me to make a dish twice, but he's asked me so many times to make this again. It seemed to take forever to make though. I probably did something wrong, but with getting it all ready to cook and cooking it...seemed to take longer than 10 minutes. A GREAT RECIPE THOUGH!

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MYBOYCAL

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Reviewed: Nov. 18, 2005

This was okay, but rather bland. I had to add quite a bit of salt. I think I will stick with my previous chicken curry recipe.

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 22, 2005

My boyfriend made this recipe for me with a few small changes, and I loved it! We used chicken tenderloins instead of the whole chicken, and we added some brown sugar. Usually I have to go to the local Thai restaurant to get good curry, but now we can make it at home! :)

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ELM

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Reviewed: Jul. 17, 2005

I absolutely adore this recipe! I added a little bit more curry powder in the end with some frozen peas and carrots, this was absolutely the best curry recipe I have found! Thanks for sharing this delightful recipe!

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AMIRA121

Cooking Level: Professional

Home Town: Lansing, Michigan, USA

Living In: Taiping, Perak, Malaysia

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Reviewed: Mar. 13, 2005

This recipe is great! I did make a few adjustments by using half the yogurt, omitting the milk, and adding more coconut milk and ginger. I also used boneless chicken breasts that I cut into pieces and browned with the onion. It turned out very, very good and I'll definitely make it again!

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rachakno

Cooking Level: Expert

Home Town: Priest River, Idaho, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 4, 2005

Great!

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THETIMMSHOUSE

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Reviewed: Jun. 12, 2004

Really good basic recipe, I made it and then made it again with these mods to the recipe: no ginger, no coconut milk, no yogurt 2 cups milk 8 oz sour cream replace 3 cloves garlic with whole garlic head replace 3 small onions with one large texas sweet onion Add 1 stick butter 2 large potatoes replaced with 7 medium potatoes cubed 4 pounds whole chicken replaced with 2 pounds chicken breast (skinless)

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Brad

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Mar. 7, 2004

The base for this recipe is great, but it was a little bland. To spice it up, I added two chicken bouillon cubes, 1 teaspoon of basil, 1/2 teaspoon sugar to balance the curry, and black pepper to taste. I also cut back the curry to 3 tablespoons, primarily because my family doesn't like it that spicy. I'd also suggest browning the chicken with the onion before adding the sauce to give it more color. I added some mushrooms, which were good if you like them. The sauce would be good with shrimp as well, but you might add 1 or 2 tablespoons of fish sauce instead of the chicken bouillion.

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ZChef

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Reviewed: Aug. 26, 2003

This was a great meal. I used sweet potatoes instead of regular ones and it added a nice flavor. I'd cut the curry down to about 2-1/2 to 3 tablespoons, and add some red pepper flakes or tabasco. With a few personal tweeks, this is will be a dinner regular!

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ACOBB

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Reviewed: Apr. 7, 2003

I thought this recipe was extordinary with a little extra splah of cheyenne pepper to taste. I also prefer to thicken the curry with a touch of cornstarch. Overall I think with some personal touches it becomes an amazing recipe.

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SKYEMELODY

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Reviewed: Sep. 19, 2002

I'm sorry to say, but this recipe was not very good. It was bland with a weird coconut taste. It also took forever to make. My family did not like this at all.

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