Reviewed: Jan. 4, 2012

I've made this numerous times with great success. It's got a kick (I use hot chili powder and hot curry)I used only 3 cups water as 4 made it too watery for my liking. A sprinkling of golden raisins on top gives it a nice sweet/spicy taste. I also have made the spice mix packets for gifts and attach the recipe(great for those who love good food but don't have the ingredients or desire).

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Reviewer:

FingerLakesGirl

Cooking Level: Intermediate

Living In: Woodbridge, Virginia, USA

Reviewed: Mar. 12, 2010

Delicious, but forgot to mention that I only cooked the chicken pieces in the mixture for 10-15 minutes; they were cooked through and still tender.

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Reviewer:

Joyce

Reviewed: Jun. 26, 2006

You should cook this the night before and store in the fridge. The flavours will be much stronger (and better) the next day instead of right out of the pot after it's cooked.

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Reviewer:

Reg Domaratzki

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Apr. 9, 2006

Good but not amazing. Would make again!

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Reviewer:

Hillary

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Santa Barbara, California, USA

Reviewed: Mar. 1, 2006

I made this recipe twice now. It is so good. I did add 1 cup of coconut milk and reduced the water by 1 cup as well. Oh, I played around with the spices, too as it was too much cayenne pepper for my tastes. I was disappointed at first because it looked very watery, even after cooking for 1 hour, however as it cooled it really thickened up. It tastes great the next day, too!

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Reviewer:

Tracie

Cooking Level: Intermediate

Reviewed: Feb. 26, 2006

Very nice curry. We prepared it for dinner tonight and enjoyed v much. Combination of potatoes and rice ma y be a bit unsual, but you will like it all the same.

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Reviewer:

Thanny

Reviewed: Feb. 7, 2006

I like this recipe because it's a great way to make a very healthy, yet very flavorful meal. But I do make several changes now. First I made it exactly like written, and both my boyfriend and I felt the red pepper was way too overpowering (and he is quite the firehead.) The modifications I made this last time were: half the amount of red pepper and cinammon, a little more ginger (if using powder, if using fresh do same amount), and different vegetables instead of potato. Another great thing about this recipe is you can use any veggie you want and it will cook very nicely in the sauce. I now use carrots, bell pepper, fresh spinach, or whatever I have in the fridge. Next time I'm going to take other reviewers suggestion of red pepper flakes in place of plain red pepper. Also, be sure to simmer the curry for quite awhile to get the thickness in the sauce.

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Los Angeles, California, USA

Reviewed: Dec. 2, 2005

Pretty good considering you're not at an Indian restaurant. In itself, it tastes great but you can't compare it to something you'd get at your favorite Indian place. In the interest of saving time, next time I want Indian food, I'll just go out for it. That doesn't mean this isn't a good recipe though. It's just a little time consuming and doesn't taste quite the same.

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Reviewer:

Shoegirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 22, 2005

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Reviewer:

Jenn

Reviewed: May 24, 2005

this recipe was easy and a tasty alternative to traditional curry w/ coconut milk... i added more yogurt, trippled the spices, and did not add any water. also, i used only a few potatos... it wasn't the thickest... but, it worked well over rice. i will make it again.

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