Reviewed: Nov. 25, 2005

This was delicious! I substituted four fresh (skinned) tomatos in place of the tomato sauce and added a can of tomato paste and a 1/2 teaspoon of turmeric. As a low fat alternative, I used low fat coconut milk. You could also add vegetables (carrots, peas, red bell pepper, brocolli, beans, asparagus tips) in place, or in addition to the chicken. I'll definitely make this recipe again!!

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MizzSpider

Cooking Level: Expert

Home Town: Ware, Hertfordshire, England, U.K.

Living In: Los Angeles, California, USA

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Reviewed: Nov. 21, 2005

Very good recipe, my husband loved it. I didnt have coconut milk on hand so I substituted sour cream and it still came out very nice.

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yanas54

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Reviewed: Oct. 24, 2005

I like this pretty well, but will keep searching for a better one. I used a can of diced tomatoes, drained, rather than tomato sauce and 2 tsp. curry powder as friends requested "mild."

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KALICEC

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Reviewed: Oct. 14, 2005

I found this recipe several years ago. This is the VERY BEST Indian Chicken Curry recipe I have ever tried! This is EXACTLY how I like my Curry Chicken! I'm so glad I found this recipe and I use it every chance I get. Everyone who tastes it, wants the recipe!!!

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Dare to dream

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Reviewed: Oct. 5, 2005

This was really good I increased the garlic and ginger and cut the chicken into bitesize pieces. After making this recipe the first time I learned a very valuable lesson. Get all of the spices at an Indian market. For example cardamom cost $12 at the grocery store and you only get a very small amount it cost a $2 at the Indian market and you get a whole bunch. I also added a couple of serranos peppers as I wanted it hotter!!!

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KJ9012

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Reviewed: Sep. 21, 2005

I made this for friends and family one night with wilted greens. They thought they had gone to heaven! I used regular curry powder because the kids wouldn't have been able to handle the madras, but it was great non the less.

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TLCPRNMN

Cooking Level: Expert

Living In: Albert Lea, Minnesota, USA

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Reviewed: Sep. 17, 2005

We love this dish. I cut breast and thigh meat in chunks before browning because that's how our favorite Indian restaurant serves it. My husband didn't like all the onion, but I did. I used ground cardamom and ground cinnamon which worked just fine and maybe even imparted a little more flavor than the whole spices would have.

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MM

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Reviewed: Sep. 4, 2005

Very tasty but not like in a restraunt. Definitely worth a try though.

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COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Aug. 25, 2005

I hoped for something deliciously exotic tasting and was not disappointed. I made just a few changes: 6 Tablespoons curry paste in stead of the powder, tinned chopped tomatoes replaced the tomato sauce

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ANNALIE

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 25, 2005

This was the first time I have attempted making a curry, and it was a HUGE success! I had to use dry spices, and I didn't have the cardamom. But, it was still great! I used light coconut milk to cut down on the fat, which was a great substitute. I also added two sliced carrots and a handful of raisins for color and texture. I'm sure the leftovers will be great for lunch today. :) Thanks Kristi!

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LADYSIMMONS21

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

Living In: New Britain, Connecticut, USA

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Reviewed: Jul. 26, 2005

I LOVE this recipe! One of the best dishes I've made. I used powdered spices instead of whole spices. I cut the chicken thighs into bite sized pieces.

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Amy J

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Reviewed: Jul. 9, 2005

Great recipe!!!

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HARRISOE

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Reviewed: Jul. 1, 2005

Delicious! I am a new cook with a sparse spice rack (and budget), and had to leave out the cardamom and clove, but the dish was still quite flavorful. Tastes great with green pepper, too!

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JLEWIS

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Reviewed: May 27, 2005

Okay. I followed other reviewers' advice and doubled the curry (since I was using regular curry powder) and halved the tomato sauce (since others complained the tomato sauce dominated the dish too much). Sadly, this didn't help enough; the tomato sauce was still the strongest flavor in the dish and the next more distinctive was the cinnamon (then came the curry). This didn't have a flavor I liked, and certainly not a distinctively curry one. I much prefer Indian Tomato Chicken recipe (for a spicy tomato-based Indian recipe) and Indian Chicken Curry II recipe (for a true creamy non-tomato-based curry recipe) on this website.

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: May 19, 2005

I used cut up chicken tenders and used some non-fat yogurt instead of the coconut milk, and it came out great! I also cut up two small red potatoes and those added some variety to the chicken and onion.

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DOGSNRODENTS

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: May 17, 2005

This is a perfect recipe for those who like indian food. I made it with chicken breasts instead, cut in small pieces. I didn;t have cardamon or cloves, and used cinamon powder instead, but it was still mouth wathering! I will repeat thi recipe at least once a month!!!!

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FADINHA

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Reviewed: May 9, 2005

Amazing! I can still taste the delicious mix of spices in my mouth. This was very good and extremely tasty. The cardamon, cinnamon, cloves, and ginger melded together. I used a little less tomato sauce and added fresh tomato. I didnt realize how easy it was to make curry and will definitely do so again! This recipe tastes exactly like many curries you will get in restaurants.

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MZSYLVER

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Reviewed: Mar. 26, 2005

Fabulous! This is great. I used mild curry powder, probably could've went with the hot, but loved it just the same. I also used boneless chicken breast and cut in chunks. Added some green beans for veggies.

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MGILBERT

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Reviewed: Mar. 6, 2005

Pretty good. Used regular curry powder instead of the hot stuff. Will keep searching.

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Peach822

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2005

All I can say is WOW! This recipe is fantastic, the only thing I change is the amount that I make. I double the recipe so that we can eat seconds, or leftovers. I wouldn't and don't change a thing. :o)

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