Reviewed: Apr. 19, 2008

Very good. I successfully used tomato soup in place of the tomato paste. I used fresh ginger, mushrooms, onion, and red pepper, as well as a whole can of coconut milk.

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Jennifer F.

Cooking Level: Intermediate

Home Town: Southgate, Michigan, USA

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Reviewed: Apr. 17, 2008

This is one of our favorite recipes. I've actually used different meats (depending on what we've got): lamb, beef, or chicken as called for - they're all good! I use only 2 Tbsp of curry, but usually pop in 2 bay leaves. Also use 1 Tbsp of honey instead of sugar, and powdered ginger instead of grated fresh. If I have it I use coconut oil instead of olive oil (cooks much better at higher heat). Finally, have never added the lemon juice or cayenne pepper as it's spicy enough with the other ingredients for our taste (well, for mine - my husband would no doubt appreciate the added kick, but then I couldn't eat it!).

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NZCaligal

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Apr. 14, 2008

I really enjoyed the flavor of this curry - however, I did make several changes. First of all, I made my own curry powder (coriander, cumin, turmeric, ginger, mustard, black pepper, red pepper, chili, and bay leaf - "mild curry powder" recipe from this site), then I omitted the cinnamon and ginger(cinnamon - because that makes it taste like garam masala, and ginger - because I had some in my curry powder). Furthermore, I substituted ground turkey for the chicken breast and added some cooked chickpeas to add more body. Finally, I didn't have yogurt, so I just added the entire can of coconut milk (however, next time I may try it with only the yogurt to see how it would be without that slightly sweet taste of coconut). This was mild and delicious and I would make it again.

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Jezebelina

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2008

I made this 4/12/08. Probably the best curry recipe Ive tried so far. I stuck to the recipe except used boneless/skinless thighs. I used garam masala for the curry-I think thats what it meant. Served it with jasmine rice and steamed cauliflower. Husband said it was "really good" without being asked. I froze the other half a can of coconut milk- wonder if that will work?

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notyouraveragegranny

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Apr. 10, 2008

My boyfriend loves this recipe and we make it together often!

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rachel

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Reviewed: Apr. 6, 2008

I made the recipe as written and found it kind of bland. I would take the suggestions of several others and add more curry powder and possibly more pepper as well.

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Jeffrey East

Cooking Level: Beginning

Home Town: Okeechobee, Florida, USA

Living In: Mill Valley, California, USA

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Reviewed: Apr. 1, 2008

This recipe was great; it tasted very authentic. I added a little bit more curry powder to the mix, but that was the only thing I changed. Pour this over rice and have some Naan bread on the side. It's tasty!

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Joe

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Reviewed: Mar. 27, 2008

It was a very good curry recipe, though there were some alterations that I had to make. I did not use curry powder, instead I used yellow curry paste, double the garlic. I added a nice sized potato, peeled and chunked into small chunks, I added 1/2 cup of white wine, and 3/4 cup of chicken broth to keep the sauce a bit liquidy. I omitted the paprika and the recipe came out stunning, served over Basmati rice.

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Ravished

Cooking Level: Professional

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Mar. 25, 2008

My first time making curry and it was amazing! Lots of ingredients but worth the work! Make lots so you can freeze some and heat it up another night.

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Rachelle

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Reviewed: Mar. 22, 2008

My husband and I love curry, so I have tried many different curry recipes. This one is by far the best curry and will be my standard curry recipe from now on. I usually have to tweak recipes to suit our tastes, but I don't change a thing on this one.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Mar. 22, 2008

Awesome recipe! My husband loves it and invites his friends over when he knows we are having this dish. I have added a few things. 3 potatoes cubed, 1/4C raisins, and 2 apples chopped. It is sooooo yummy!

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Tiffany

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Reviewed: Mar. 14, 2008

This is an excellent curry dish. I had never made curry before, so I was afraid that it wouldn't turn out, but to my surprise it did! It was very easy to make, I followed most of the instructions. I didn't have any plain yogurt, so I followed a reviewer suggestion and just used a whole can of coconut milk instead. It turned out fantastic. I added more curry for more spice. I also added potatoes because I felt it would add a lot to the recipe. I cubed 2 medium white potatoes, covered and simmered the curry on medium-low heat for about 15 minutes until the potatoes were tender. Make sure to stir every once in a while so that the chicken and potatoes don't get burnt.

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guapagirl

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 13, 2008

So yummy!! I made this with chickpeas instead of the chicken. Easy and delicious. Add more curry if you like it hot.

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SAMI

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Reviewed: Mar. 12, 2008

This is very, very, good. Very tasty. Even better the next day! All the flavors blend in together. Very authentic. Now I do want to say one thing... Don't make this if you are in a hurry! I made this recipe twice. The first time I was in a hurry, I ended up putting in the wrong measurements, I had no coconut milk, I could'nt find any place that sold it, so I used regular milk, it just did not taste good at all! Two days later, I made it again. I took my time, I threw it the spices before the onion and the garlic, like reviewer mentioned, used coconut milk this time, and it turned out awesome! This a recipe that needs a little TLC...take your time with and it will turn out to be a very good meal!

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velizwifey_602

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 12, 2008

This is a great recipe for curry chicken, especially if you play around with it a bit. I took the advice of some other reviews and I cooked 5 tablespoons or so of curry in the oil first for several minutes to get more of a paste consistency and to bring out the flavor. Then, I added the onion, 2 garlic cloves, dash of cinnamon, chicken, 1/2 tsp of fresh grated ginger root and some garam masala seasoning (about 1/2 tsp), 2 small plain yogurts, and added 3/4 to 1 cup of coconut milk. I didn't add lemon juice but added some cayenne pepper in the mix and sautéed it for approx 3 hrs. The longer you sauté everything, the better it will taste. Ideally, leave it in the fridge overnight, since it tastes even better the next day because all of the flavors have had time to blend. I would probably go light with the ginger root since I might have put too much in...the dish really had a ginger kick to it. I would even suggest to go with a dash of ginger seasoning instead. To thicken the sauce (it was a bit watery for my taste) I just added a tablespoon or two of flour and it thickened right up. It was amazing! It tasted just as it does in an Indian restaurant or better! I also used the Naan recipe found on here and together, this recipe was a huge hit with my guests! My boyfriend requested that I make it again and soon (since we didn't have any leftovers!) I would definitely eat this with either basmati or jasmine rice as well! Thanks for this wonderful recipe!

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Isbell

Cooking Level: Beginning

Home Town: Edmonds, Washington, USA

Living In: Southfield, Michigan, USA

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Reviewed: Mar. 10, 2008

I really enjoyed this recipe. It is just as good as my favorite Indian place.. I'd definitely roast my spices and I'd like to say you should absolutely use more chicken. It's enough sauce for probably 4 chicken breasts. I will definitely use more chicken...

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The Italian chef

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Mar. 8, 2008

Love this recipe, my husband and I really enjoy it and it is very similar to what you can buy at a restaurant (but this is a fraction of the cost). I have made this several times and here are a few things I have learned as it took me about 3 times to perfect it. FOR A SMOOTHER SAUCE (no graininess) 1. Be sure to prepare everything in advance. I suggest measuring all your spices and putting them in a small bowl. Get everything cut up before you heat the oil to brown the onions. If you don't, by the time you get done measuring more of the oil gets absorbed and when you add the spices it gets really dry. 2. Another trick I did, was to add the onions later. My husband is very picky about chunks of onions in food (he loves the flavor, not the crunch), so I took mine with part of yogurt and pulvarized them in the food processor. I just browned the garlic (put the ginger in too). This also made it when I added the spices it never got dry. 3. Finally, I think what truly made the biggest difference is this time I simmered this for almost an hour total. I think the longer it simmers, smoother the sauce as well. After about 20 minutes my sauce also looked thin, but after I let it simmer longer the consistency was perfect! Just a few things to try if you happen to notice your sauce seems a little "grainy" as I thought mine was slightly the first time I tried this! Also, if you want it even hotter just add more cayanne pepper, or even let people spring a little more on their own afte

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CafeYork

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

I have made this several times and always end up adding way more curry than the recipe calls for (I usually make it, then see how it tastes after 15 min of cooking and add what I think it needs). I also like to add yellow squash, okra or zucchini. And if I don't feel like opening a whole can of tomato paste, I use a real tomato and it still tastes great. Goes perfect with Naan. Good recipe:

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lao

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Reviewed: Mar. 5, 2008

By far the best Indian dish I've eaten, and my husband's family is Indian.

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Cheri Fogdt

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 2, 2008

Very good. Wish I could give it 4 1/2 stars, cause it's ALMOST as good as the curry I had in Kenya, but it blows out of the water this curry I had in an "authentic" Indian restaurant in PA. Delish!!!

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MissLeeLee

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Indian Chicken Curry II

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