Reviewed: Feb. 28, 2012

very easy...

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Reviewer:

Contessa Diva

Reviewed: Jun. 26, 2011

I like the unique taste of this dish although I found it too salty - and I even cut back on the salt from the original recipe. For those who don't like their food too salty, I'd say, go easy on the salt in the marinade and salt at the table if you want it more salty.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jun. 3, 2011

I didn't have any chile paste so I just prepared it without. I tooks others advise and reduced the amount of salt. I was very good. I will try it again with the chile paste and see how it works out. Thanks for sharing!

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Reviewer:

Gina

Reviewed: Mar. 7, 2011

Wonderful Chicken Hariyali. I put all Ingretiants in the food processor, added a little Vegetable Oil to make it paste like.

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Reviewer:

Windstar

Home Town: Rockledge, Florida, USA

Reviewed: Aug. 22, 2010

Best dish ever!

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Reviewer:

aburns2222

Reviewed: Jul. 27, 2010

Phenomenal recipe. Made a few changes - No salt needed at all if anyone enjoys low-salt food. It's so tasty without salt. I used a mix of lime juice and lemon juice, and think this would be better with lime juice only. All fresh ingredients (deseeded chiles, whole mint and cilantro, whole garlic and ginger), just put it in a blender and it works just as well.

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Reviewer:

justyndm

Reviewed: May 31, 2010

Great recipe--the first time I prepared it as written, substituting red curry paste for green chile paste as that is what I have. This turned out great. The second time I doubled the listed ingredients, blended them with a can of coconut milk, and simmered the chicken in the sauce. This was *delicious*. It makes a fresh-tasting curry that's great over rice.

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Reviewer:

LeahS

Cooking Level: Intermediate

Home Town: River Falls, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 14, 2010

I marinated this overnight--absolutely terrific.

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Reviewer:

Dylan

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

Reviewed: Aug. 23, 2009

FABULOUS! Tender, juicy, and incredibly flavorful. I often find chicken boring, but not this recipe. I wasn't sure whether to pack down the cilantro before I measured it, but I went ahead and did so because I like cilantro so much. I used 1/4 cup of dried mint because the grocery store was out of the fresh stuff. And I measured the garlic, ginger paste, and green chili paste very generously. I only had chicken thighs (bones in) on hand, so I broiled them for twenty minutes on the first side and ten on the second. I don't know that I've ever had better chicken. We ate it with orzo and tomato salad. So good!

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Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Jul. 30, 2009

I am cheap, so I used chix thighs.I marinated the chix for 24 hrs., it was very tasty and I was sooo happy that the herb mixture didn't turn all brown, I know it was the lemon that helped that. I baked it and was delish!! Thank You for another yummy alternative to the same old birdy!

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