I've made this recipe 3 times now and it has turned out great each time. I made a few slight changes, as another suggested I let the onions cook longer in the curry, about five minutes, before adding the chicken. I also substituted cubed boneless chicken thighs and thought they were almost more tender when used in a recipe that has to simmer for a long time. Instead of using a 14oz can of diced tomatoes and a 14oz can of tomato sauce, I just used one 28oz can of the diced tomatoes. I also reduced the sugar to 2 tbsp and added a splash of rice wine vinegar to make the sauce more balanced. Finally, to let the flavor really develop I simmered the sauce for at least 1.5 hours, until the tomatoes start to break down. This is excellent with steamed jasmin rice and tastes even better the next day!
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I've made this recipe 3 times now and it has turned out great each time. I made a few slight...