Reviewer:

Reviewed: Apr. 23, 2012

SO GOOD! I omitted cardamon because it's pretty expensive, and then doubled the curry and added some red pepper to make it a bit hotter. Absolutely wonderful served over white rice! I'll be making this one again.

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Reviewer:

M Bott

Reviewed: Mar. 27, 2012

This was good, except I wasn't crazy about the clove flavor. Next time I may leave it out or use less. All the spices I used were dried. Also when I tasted it after it has been simmering for a while, I decided it needed more curry, and a lot more coconut milk and salt, and I also added chick peas. Also I felt like it needed more color.. so next time I would try adding carrots and maybe peas. Husband liked this a lot though.

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Reviewer:

chayalang

Cooking Level: Intermediate

Reviewed: Feb. 12, 2012

I would add less tomato juice and add more curry powder.....other than that recipe is great

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Reviewer:

Testosteron

Reviewed: Oct. 22, 2011

I didn't use the cardamom cause i didn't have it, and i used ground spices instead of fresh to save time. I also used diced tomato (that's what i had in hand), it came out pretty good. I served it with Roti, everyone loved it.

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Reviewer:

Tami

Cooking Level: Expert

Living In: Laie, Hawaii, USA

Reviewed: Sep. 25, 2011

This turned out to be a nice Indian Curry dish...although I had to tweak it a bit. I disagree that the tomato sauce was a distraction. that would come from someone limited in the different variety of curry dishes-even within only the Indian types. After feeling this dish needed something more, I added about a 1/2 cup of yogurt, increased the curry by another 1/2 Tablespoon, added 1 Tablespoon brown sugar, doubled the spices and let it simmer about 45 minutes. The second time, not having plain yogurt, I actually tried adding vanilla yogurt, and we actually loved the flavor it added, so I will likely do that next time. Although healthiest with chicken breast, more flavorful with entire chicken or thighs. Nice base recipe to begin with!

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Reviewer:

Dida

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Logan, Utah, USA

Reviewed: Sep. 8, 2011

I have made this many times - one of my family's favorites. I always use boneless breasts and skip the cardamonm but otherwise, it is amazing!

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Reviewer:

KERRIDAWAY

Reviewed: Aug. 9, 2011

My husband loved this and asked when I'd be making it again. Awesome recipe!

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Reviewer:

kellymc125

Cooking Level: Expert

Reviewed: Jul. 7, 2011

This was a good recipe however I changed a few things to suit my family's tastes. I used legs simply because we prefer dark meat. 1 onion instead of 2, added 2 peeled, chopped carrots, 2 medium potatoes cut in large pieces (I pre-boiled these about 7 minutes before adding to be sure they were cooked through) added 1/2 cup green chili. I only used curry powder because I did not have all of the whole herbs, so I doubled the amount of that. Served with basmati rice and peas. My mother-in-law is very picky and she went back for seconds and thirds!

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