The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 11, 2009
This recipe has been the only Indian dish that I have successfully prepared. Over the years, I have always used what I had on hand and changed some things. I use light coconut milk, whatever chicken I have on hand- I prefer thighs, but breast works well too. I use all dry spices, and instead of tomato sauce, I use tomato paste and the whole can of coconut milk (approx 14 oz). I also add a dash of sugar to taste. To make this more healthy I also add a small bag of frozen peas after everything is done simmering. The flavors meld so well; this is pretty close to the flavor complexity of some of my favorite Indian dishes.
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 28, 2009
I changed a few things--cut up a whole chicken; skinned it; after browning chicken, i cooked onions, garlic, and ginger as directed but also added the cinnamon, cloves, and cardamon and toasted that as well. Then, i added the tomato sauce (only 8 oz.) and the coconut milk and stirred. Lastly, i reintroduced the chicken. It's better if u mix the sauce before adding the chicken again. I also added some cayenne peppers (chopped) to the onion mix. The flavor still required tweaking, so i added a tablespoon of ketchup. That seemed to help a lot. I simmered the chicken an hour with a lid on til it fell off the bone and then reduced the sauce til it was a bit thicker. Serve with rice and pappadum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 20, 2009
Indian dishes are quiet complex, but, this one covered it all..... The family loved it & I intend to add this to our meal plans for "exotic" dishes :).
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 6, 2009
So easy and flavorful. Not TOO spicy. Perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 29, 2008
SOOOO good! Some minor changes we made was using 1/2 the can of tomato sauce and using only 4 boneless skinless chicken breasts....the more sauce the better! It was great, especially because we had the spicy curry. I served mine over couscous and sprinkled it all with green peas. Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 25, 2008
I gave this recipe four stars instead of five because I had to modify it a little. Because of all the complaints about the overpowering flavor of the tomato sauce, I used a can of diced tomatoes instead. Next time I will add them closer to the end because they kind of disintegrated. The only other change I made was to use ground spices instead of whole. Because the whole breasts were a little unwieldy, I took them out and shredded them. Next time I will use boneless, skinless breasts as I think this would cut down on the cook time. It smelled so good when it was cooking and the flavor was great. I served it over rice. The leftovers were just as delicious. As other reviewers noted, it is not a strong curry flavor, so really pour in the curry if you like it. This is a great base recipe and next time I think I may throw in some other veggies with the onions.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 13, 2008
I thought the recipe was very good and easy to make. After reading the other comments I added a lot more curry to make it spicier. My picky husband liked it too.
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ty

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Jun. 5, 2008
Good! First time making curry. I only had the powder spices for cardamom, cloves, and cinnamon, so I added a teaspoon of each. I added 3 tablespoons of curry, and a can of tomato paste. I served over rice. Husband did not like it very much because he has no appreciation for an abundance of flavor, so poo on him!
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Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 17, 2008
Great recipe. Very tasty and just right with the spices. If you like this you may also like S&B GOLDEN CURRY SAUCE MIX. It is a packaged sauce mix that you just add the meat and potatoes to.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 26, 2007
I would re-name this recipe and agree that this recipe was not quite the curry dish I hoped it would be. It is delicious as is and makes for great left-overs, but I would not classify it as curry.
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Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 13, 2007
loved it, made it with potatoes_ came out awsem!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 24, 2007
I have tasted curry before many a times, and have been to many indian restaurants, this is quite good, it's not a hot curry, but it's mild, I used skinless boneless chicken breast, followed the recipe exactly as stated, and served it over aromatic basmati rice. It was excllent. Perhaps that previous reviewer has eaten one too many hot dishes and lost taste in the buds! Enjoy for a quick, easy and filling meal!
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Cooking Level: Intermediate

Living In: Waterdown, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 23, 2007
This is really yummy!
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 15, 2007
Try using equal parts cream of chicken and coconut milk. I boil the chicken first and then cut it up and brown it in real butter along with the normal spices. I like to add plenty of allspice (like in arabian chicken) and dried chilies for a slightly different flavor and it also adds good coloring. Also, throw in some broccoli and julianned carrots to add different texures and flavors.
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Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 28, 2007
Very delicious even with picky eaters.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 5, 2007
Love this dish! Easy to prepare as well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 13, 2006
This is one of my favorite recipes! I just add more curry than called for to spice it up.
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Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 29, 2006
This an excellent curry!!! My english, curry obsessed husband loves this and he is a tough customer when it comes to curry. I made a couple changes just for convenience--the coconut milk avalable in my area is a 13 oz can (as opposed to the 10 oz called for) so I just add an extra TBS of curry to compensate. For the cardomom, cloves & cinamon- the recipe would be better followed as written however ... I only have powdered spice on hand so I use 3/4 to 1 tsp of each..it is still very good. thanks for an awesome recipe,
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 9, 2006
This was ok, but something about the spices was a little off. I added garam masala, more curry, and turmeric, as per the other reviewers' advice, but it still lacked a very authentic taste. Good, but I have liked other curry recipes from this site better.
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Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 17, 2006
I love this dish!!!! It is not nearly spicy enough for me as is, but I made the following changes... I doubled the amount of curry, added 1tsp turmeric, and 1tbsp garam masala. In addition, I also added lots of vegetables such as, red, green, and yellow peppers, some vine tomatoes, brocolli, and mushrooms. I also used a little more ginger and garlic than the recipe called for. Yes, I did quite a few modifications but the recipe is a great start to a delicious curry.
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