Reviewed: May 9, 2012

I made this recipe yesterday. As written, I think it would have been really plain. I tripled all the spices (except the cayenne--I doubled that) I used ground cumin instead of cumin seeds (1 tsp all together) and I didn't have black mustard seeds but used regular mustard seeds instead. I also didn't have cardamom so I used chinese five spice. I used 6 skinless chicken drumsticks, 2 pints of tomatoes I canned last summer plus a 15 oz can of tomato sauce. I used half a quart bag of frozen swiss chard (squeezed all the water out) that I had frozen from the garden last year and diced 3 potatoes. I put all of this in the crock pot and cooked on low for 8 hrs. I then deboned the chicken and added it back to the sauce and added 2 cups of greek yogurt. It was still pretty bland, However, as it sat and cooled a little the flavors really started to pop! Had a little later before bed and it was really good! This is one of those recipes that get better as it sits. Will make this again with the changes I made but will make it in advance. Would be excellent as one of my cook for a month meals and frozen for use later!

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Reviewer:

tina

Cooking Level: Expert

Home Town: Colton, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Nov. 11, 2011

Very tasty with a few adjustments. After reading reviews that said this was a bit bland, I doubled the spices (except the cayenne) and added diced onion and ginger with the garlic. Also, my husband has a dairy allergy and I couldn't find any soy yogurt so I used coconut milk instead... wonderful flavour!

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Reviewer:

EVILBEE

Cooking Level: Expert

Reviewed: Oct. 19, 2011

Excellent taste. I didn't have yogurt on hand, so used light sour cream. Love the flavour of this dish - definitely a hit.

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Reviewer:

Maggi123

Reviewed: Oct. 17, 2011

Good flavor, but chicken got overcooked while waiting for potatoes to cook. Next time I would parboil potatoes before adding them. Also- add yogurt at end so it does not separate if heat gets high.

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Reviewer:

emcoughlin

Reviewed: Oct. 11, 2011

I was looking for recipes with Swiss Chard and chicken and this one fit the bill. It took extra time to make up some garam masala as I was out (dry roasting cumin, coriander, cardamon, black pepper, clove & cinnamon). After reading the reviews, I added the stems of the chard with an onion and carrots and parsley and cooked them with the chicken. I used less olive oil and added ! 1/4 c. homemade chicken stock. If I was cooking for myself, I would have added the full amount of cayenne pepper, but toned it down for my children. Like the other reviewers, I vastly increased the amount of spices, especially the cumin and really could have added even more, though my son thought that the spices were pungent, but I didn't think they were strong. I served it over brown bastimati rice and have several containers leftover to take for lunches! I also used Greek Yogurt which made it a little creamier sauce.

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Reviewer:

Katrich

Living In: Fairbanks, Alaska, USA

Reviewed: May 12, 2011

This is excellent, BUT you MUST at least double the spices, although i could do without the double cayenne pepper next time! I used ground cumin, didne have seeds, and yellow mustard seeds. I nuked the potatoes about 4 minutes before adding to the chicken, to be sure they would cook through. I had some store bought yellow curry in a jar and i added (about 1/4 cup) because i wanted more of the spice and flavor. After adding all the ingredients, I thought this was a bit watery moisture from the potatoes and the chard so i took 3/4 mug full of the sauce and whisked it with some flour, then added to the pot to thicken. Overall this is a great recipe, I just had too much chicken (I used 4 chicken breasts because that is what i had defrosted), and I am not one to measure things but instead eyeball it, so next time I will make a LOT more of the sauce! I will definately make again, with a little less hot pepper and more of the other spices.

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Reviewer:

learningtocook

Reviewed: Apr. 20, 2011

Made with tofu instead of chicken and added yogurt at the very end just before serving.

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Reviewer:

VIVNIDHI

Reviewed: Apr. 3, 2010

We double the spices and this is one of our favorites in our rotation. All of our guests have loved it too.

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Reviewer:

Cynthia

Reviewed: Jul. 20, 2009

Excellent dish! I doubled the spices. I also didn't have yogurt so I left that out. I did add 1/2 c. soy milk in it's stead. The dish was fabulous and will definitely make it again. My daughter loved it too!

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Reviewer:

Cindy L

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Reviewed: Jul. 9, 2009

My husband and I truly enjoyed this recipe. Since we like spicy foods, we followed the suggstions of others to double the spices. We could not find black mustard seed, so we used yellow mustard seed as a substitute. Further, we served without the rice. Highly recommend!

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