Reviewed: Dec. 3, 2005

everyone loved it. if you want to make your own ghee: 1. melt unsalted butter in stainless steel pot at very low heat. 2. once melted, slightly increase heat. 3. decrease slightly if it starts to smoke or show signs of scorching. do not let it burn. 4. remain at this point for about an hour, checking often but not disturbing. 5. after an hour let cool for about 15 minutes. 6. carefully skim foam and floating substances from top with spoon. 7. filter remaining clear liquid into clean jar. use cheesecloth, coffee filter, or paper towel. 8. cover and store in a cool place.

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j

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Reviewed: Nov. 15, 2005

This was a very nice easy to cook recipe. My family including my 6 year old loved it. Not too spicy. I'll definitely try it again

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Kauser

Cooking Level: Intermediate

Home Town: Colombo, Western, Sri Lanka

Living In: Simi Valley, California, USA

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Reviewed: Nov. 8, 2005

Thanks for this recipe! Quite simple to prepare and huge on taste. I was surprized how great it turned out...I used chicken with bones (backs & legs) and skin and omitted the ghee. Would probably be healthier, tastier and nicer to eat if I had boneless chicken thighs. This is one of my new favorites even though I used the wrong kind of chicken. Yum! Just an FYI/edit - Since I adore this recipe so much I made it again the next week but had no cilantro...it wasn't nearly as good! I'm not a huge fan of cilantro but it is really essential!

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newagegurl

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Reviewed: Oct. 31, 2005

I made this over the weekend and it was fabulous. My husband grew up in West London where he ate a lot of Pakistani and Indian food, and said that he hasn't had anything this good since his days in London - he claimed it was even better than anything in the best restaurants. Only changes were I added mixed colored bell peppers and tons more garlic - but we really eat a lot of garlic. Our garlic ratio tend to be if a recipe calls for one clove - we'll add a whole bulb.

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julikr

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Reviewed: Oct. 26, 2005

After reading the reviews, I went against my culinary instincts and followed the recipe exactly. It was FANTASTIC. No tweaking necessary!

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HONKADOODLE

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Reviewed: Oct. 26, 2005

When I first made this I thought it was awful! So the next time, I tried it without the Ghee and it came out fantastic. Guess I'm not a Ghee fan. This recipe is fresh and delicious!

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Serena

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Reviewed: Sep. 14, 2005

This is so good! My fiance loooves this stuff and asks me to make it frequently! Pretty easy to make as well. I use chicken thigh with the bone and skin and it cooks just as fine. yum!

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chitchatchic

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Reviewed: Aug. 22, 2005

Absolutely perfect! The fresh cilantro is a must.

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Brona

Cooking Level: Intermediate

Home Town: Prešov, Prešovský Kraj, Slovakia

Living In: Dallas, Texas, USA

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Reviewed: Aug. 9, 2005

This is a wonderful recipe! That said, I have to admit that I did the traditional - cook all the spices together in the oil first. This method seems to give the food more flavour; plus, I don't like the taste of raw spices.

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Fou Fou

Cooking Level: Intermediate

Home Town: Tripoli, North, Lebanon

Living In: Milton, Ontario, Canada

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Reviewed: Jul. 30, 2005

Excellent! My family and friends love it and so easy to make. Thank you for the recipe.

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DIEM

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Reviewed: Jul. 30, 2005

I just made this for my family. I have been looking for a good recipe using Turmeric. I have heard of the good health benefits of it. This recipe was really good even though I didn't have all of the ingredients. I didn't have fresh ginger so I used about a teaspoon dried ginger. I also didn't have cilantro or coriander. The recipe really tasted great. I can't wait to try when I have the rest of the ingredients.

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LADYBIRD1995

Cooking Level: Intermediate

Home Town: Lawrence, Michigan, USA

Living In: Port Richey, Florida, USA

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Reviewed: Jul. 30, 2005

I was a bit suspect about the reviews of this recipe wondering how something so simple could be so fantastic. To give the recipe its due, I followed it to the letter (which is unlike me usually) - it was FANTASTIC. So, so simple and so quick. I made it with skinless, boneless thighs and that made it low fat and oh so so scrummy. I have passed it on to friends and will definitely make it again and again.

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Fifi

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Reviewed: May 29, 2005

This was my first attempt at Indian food. It was fantastic. I cut the salt down to 1/4 teaspoon as some other reviewers commented that it was salty. I also used regular butter instead of ghee as I could not find ghee.

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ROBINANNE2

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Reviewed: May 21, 2005

I made this exactly as written -- we loved it. It was easy and delicious. I will definitely make it again and again.

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SMCTHALL

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Reviewed: May 17, 2005

This is a wonderful recipe. I did, however, add a few modifications. First, I used fresh chopped tomatoes instead of the canned kind. Second, I added some chicken broth to make it "saucier," as another reviewer suggested. Lastly, I added sliced bell peppers to make it more like the Jalfrezi that is served at my favorite Indian restaurant. Mmm!

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AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

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Reviewed: May 9, 2005

Absolutely the best ever curry i have tasted, it tastes better than any shop bought or takeaway dish.

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FISHBULB

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Reviewed: May 1, 2005

This recipe was excellent! My whole family loved it. The flavors were so rich. Anyone who wants to try Indian or Pakistani food should start with this wonderfully simple, delicious dish!

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Reviewed: Apr. 22, 2005

Wonderful blend of spices! Whole family loved it, will make again!

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Holly Michelle

Cooking Level: Expert

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Apr. 13, 2005

This was a GREAT recipe. I did some experimenting and added 1/4 dry white wine and thyme instead of cilantro. Sooo yummy.

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ESTRADAU

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Reviewed: Mar. 1, 2005

Jalfrezi Crazy! This is without question the best jalfrezi recipe that I have tried. It was just as good as the jalfrezi at our local curry house. Thanks Alia! To kick the heat up, I added two dry crushed habenros at the begining. In step three I added drops of Daves Insanity sauce with a toothpick until the dish had reached the desired heat. You could also make this dish with cubes of lamb.

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JPICKIN

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Chicken Jalfrezi

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