Reviewed: Sep. 28, 2009

It was very good. My chicken ended up getting dried out but i think I just let it simmer too long!

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FinleyJ978

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Reviewed: Mar. 15, 2009

Not really worth the time and effort. Sorry.

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Mar. 15, 2009

I really liked this one. Not too difficult either.

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ApeBoy

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Reviewed: Sep. 13, 2008

I've been looking for a good curry recipe. Chicken Korma happens to be my favorite Indian dish and this reminds me of it. Next time, I'm going to try adding almonds, which should make it even closer. I added broccoli also to get in my veggies. I don't know that I would say that it is hot or sour, but it definitely is beautifully fragrant and a nice but not overdone sweet. You can always adjust to your tastes though. Thanks for the recipe!!!

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CookRunNTrvl

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Reviewed: May 12, 2008

We added more salt and lemon juice when we made it here. It was great, a little hotter than I normally like my spices, but still really good. And hey, it can never heart to accustom yourself to even hotter food. =D

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Tawny

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

Unlike some of the other reviewers, I thought this was an EXCELLENT recipe. I used whole spices (and didn't remove them - they added extra flavor in different bites). I used a little extra of everything, and particularly with the curry - I used 5-6 tbsp of Hot curry. I did the recipe with chicken thighs, my hubby's preference, and it was awesome. Serve with basmati rice and/or Nam bread and it would make a great treat!

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Jodi

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2007

This is one great recipe. since i am an avid cook. I am sure will taste great when I make it tomorrow morning... Thanks to All Recipes.

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Tushar

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Reviewed: May 4, 2007

Thumbs up for this quick,tasty recipe.Kid friendly too.Worth trying!

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beksa

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Reviewed: Feb. 14, 2007

I wanted a kid friendly curry dish that my 3yr old would love. This is EXACTLY what I was looking for. Lots of spices, but still pretty quick. I made a few changes to suit my needs: I used ground spices instead of whole, I used 3tbs of brown sugar, cut the pepper in half (which was still too much for my 3 yr old so I'll have to cut back even more) and used coconut milk instead of cream. I also added sliced bell pepper (red, yellow green & orange) to make it a one dish meal. Served with brown rice. RAVES!! I think this will be our new spagetti...

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LALBOOGIE

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Dec. 12, 2006

I love curry, but not this. It was not the bold curry flavor I was expecting. It was more of a subtle West Indian curry. The flavors were not great, only OK. It actually took a while to make, and the finished product was not worth the time investment. I would not make it again.

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BatJack

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Barstow, California, USA

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Reviewed: Feb. 22, 2005

This was tasty enough but I'm not sure it was worth the work. I have made much better 'from scratch' curries. Please note that you should remove the cloves, cardamons and peppercorns from the sauce. Yes, they soften up, but biting into them unawares is NOT pleasant.

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