The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 11, 2007
This was good, but not much like any Jalfrezi I've had before. I ended up adding a little bit of generic 'Curry Powder' for a bit more flavor. We had it with basmati rice and paratha. Good stuff. Thanks, Alia!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 9, 2007
Great taste, just use about 1/3 of the salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 2, 2007
super easy tasty recipe that is not hot - this is a definate keeper - and, while not tried, I think it would work well with fish, or chick peas as well. Mmmm
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 1, 2007
Really good! The only change was using breasts instead of thighs because I had them. Now that I've made it, I'll use more spice next time, as others suggested. I served it over couscous with peas, which I know was crossing cultures, but it was delicious and the peas added some good color.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 24, 2007
Yum! I made it with chicken breasts and extra tomatoes. Didn't add the ghee...maybe I will next time. But it is great without it.
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Cooking Level: Expert

Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 6, 2007
We really enjoyed this dish. It will become one of our monthly menu recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 22, 2007
This was excellent! I did change some things, though-- I added a can of garbanzo beans at the beginning, about a 1/2 cup of chicken broth (it needed some more liquid) and at the very end, I poured in some light cream in lieu of the ghee. Also, I used chicken breast cutlets instead of thighs. Oh, and I used curry powder instead of the component spices individually (didn't have them all on hand). This was unbelievable poured over brown rice. Yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 21, 2007
This was awful! I'm not sure why it turned out so poorly when this recipe got such high ratings. It's the first thing I've ever made that my husband and I couldn't eat, we both threw ours out. I read the recipe two more times thinking maybe I left out an ingredient or forgot a step, but I followed it exactly. Maybe it just wasn't for our tastes.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 17, 2007
very delicious recipe. my grandfather was pakistani and i love the curried chicken he taught our family 2 make. only thing is i have always been taught to fry the spices first in oil, raw spices dont taste as well. this was also my first experience with ghee. as soon as i added it, i saw that it is what makes the difference in the texture of the curry i make and the curry i eat in indian restaurants. unfortunately it came out too salty (i didnt read the reviews first) and the next time i make it i will cut back on the ghee. it came out way too greasy for me. I also microwave cooked some frozen green beans and added them at the end and served it over rice. one good thing is my husband loved it and he generally dislikes chicken curry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 9, 2007
this was pretty good and a snap to prepare. I think it is a bit heavy on the turmeric. Upped the garlic and added some green peppers. I like a bit more heat so also added a dried ancho chili. Did not see the need for any clarified butter so left that out completely. Served this over spiced basmati rice. Quick easy meal that can be tweaked.
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Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 15, 2006
Absolutely gorgeous, if a bit on the spicy side for me. The best result I've ever had when cooking a curry from scratch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 14, 2006
Very nice recipe. I tried it a few days ago, using more chicken than listed and it was excellent, I made more than needed aswell so that there would be leftovers. The next day I added some stock to it and reheated it for about an hour, it tasted even better than before! I would highly recommend leaving it a day or 2 before eating, it improves the flavour greatly. When I next use this I will try it with a bit more spice however, although it is extremely nice it isnt as spicy as I thought it would be. Definately worth trying, but if you like your curries spicy add in more chilli. 5 stars. :-)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 6, 2006
ok.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Decatur, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 15, 2006
I tried this recipe and it was so good. Added a bit more garlic and left out the ghee. Husband & I love exotic tasing foods and this really was good. Would certainly make it again.
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Home Town: Ossining, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 11, 2006
This was the best. The only thing that I did different was to use butter instead of ghee. I was concerned about the amount of spice, but it was just right. Will become a regular at our house.
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Cooking Level: Expert

Living In: Red Deer, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 10, 2006
This was an excellent dish! It was very easy to make. My only regret is that I did not double it, as I would have liked to have had some leftovers! Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Coronado, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 9, 2006
Delicious!! Reminds me of chicken chaat. I found that more liquid was needed. Don't know if this was because the recipe was scaled down to serve 2. Highly recommended!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 31, 2006
This was a delicious easy way to use a bag of boneless, skinless chicken thighs. I simmered the recipe longer than I was supposed and used melted butter (with milk solids removed) in place of the ghee. It was a huge hit, even with my cilantro-hating husband! I also served it with the Indian Scented Rice from this site -- a great match.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 23, 2006
my husband and I both really like this!! I've already made it twice....there seems to be a slightly bitter flavour with it, so I'm going to try cut down on the coriander, and see what happens....but still delicious, and it gets even better as leftovers!
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Cooking Level: Intermediate

Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 26, 2006
This tastes great! Exactly what I was looking for. I used regular butter instead of Ghee and it turned out fine. I would recommend using a little less turmeric than it calls for as well. Be careful with the turmeric - it stains! I made this recipe twice - the second time around, I omitted the chicken and made vegetable curry. Will make again.
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