Reviewed: Mar. 6, 2009

This was an absolutely AMAZING recipe!!! My husband and I couldn't eat enough of it!

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Reviewed: Mar. 5, 2009

Wow! I was really looking forward to this curry based on all of the 5-star ratings. Generally I don't vary a recipe until we've first tried it so we followed it exactly. Served it to a party of five and the response was underwhelming to say the least. Perhaps we've been spoiled by eating out at some decent local Indian restaurants but it is a complete mystery to me why this dish gets the scores it's been given. Sorry, we could never recommmend this.

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SpiceLover

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Reviewed: Mar. 2, 2009

YowZerrr!!!!! Sooo Good. I am a huge indian food lover. And I have had my fair share of curry's. Especially in New York City and Philly, where I reside. I made this because it sounded pretty good. And I didnt feel like getting indian take out from some buffet style college campus indian food restaurant.Let me tell you it was really solid and very tasty. Use half a lemon though. And I used 5 tablespoons of curry powder instead of three. Also I added cooked peas and cooked, diced red potato's (large) to the skillet when close to done. That kicked it to a whole different level!! Try it you cant go wrong!!!!!

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Tommy

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

not great

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Kristi P

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

i've tried this recipe 3 times.. and it never tastes good. idky, the sauce always comes out kind of grainy-like. and not the right taste. it just seems so dry? i've tried the reviewers advice and that just made it worse. maybe i'm just inept.

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silentsuzie

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Reviewed: Mar. 1, 2009

I followed the last user's advice to up the curry powder to 8 tbsp. This is just too much. It gave the curry a grainy texture from the sheer amount of spice in it. I wouldn't add more than four or five, max.

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blueslystone

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Reviewed: Feb. 24, 2009

I've made this several times and the kids like it, too. A good introduction to curry.

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Lovely Rita

Cooking Level: Beginning

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Reviewed: Feb. 23, 2009

I just loved this...I think i will make it again tonight it was that good!!!

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Chelsy

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Reviewed: Feb. 19, 2009

As a reviewer suggested, I toasted the spices, then added olive oil and onion. I also used the whole can of coconut milk, and added about 1/2 cup more yogurt. Sweetened with honey, and used a leftover diced baked sweet potato as well. Served over quinoa. Wonderful!

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babybunnies

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

This, I loved. I just made it last night, and it was simple and pleasant to make. I didn't alter the recipe much, just put in some extra curry powder, and a bit of Turmeric.

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Sir Hugsalot

Cooking Level: Expert

Home Town: Austin, Minnesota, USA

Living In: Hephzibah, Georgia, USA

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Reviewed: Feb. 12, 2009

I really liked this recipe--if only I had enough yogurt! I added sour cream to make up for it, and it turned out WONDERFULLY. Thanks so much for posting this. My husband asked if we had any left overs and he said "I want to eat the curry dish as soon as I get home!" Thanks a bunch!

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haaseblume

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Reviewed: Feb. 10, 2009

It was hot but without much unique Indian flavor. It was tangy, just okay. It needed way more salt than I anticipated initially. Just okay. Not like the restaurants. Naan was great and it was good to put it over rice.

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Paige

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Reviewed: Feb. 8, 2009

We had Indian food in a restaurant once in London and didn't like it very much. I decided we should try one more time just to make sure. I'm sure this excellent curry but I gave it three stars because we really didn't like it. The flavors are just so strong for our liking.

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: Feb. 5, 2009

Very good. It had a little more heat and not as much flavor as I'd hoped, but it was still very good. I will make it again.

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Julie T

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Reviewed: Feb. 4, 2009

Great flavor and aroma. Added peas to it at the end to give it some color and vegetable. Served with Naan bread. Everyone in the family loved it.

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germanerin

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 2, 2009

My girlfriend and I love this recipe! One of the great things is that the leftovers reheat really well.

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Physicser

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Reviewed: Feb. 2, 2009

Added 1 potato, chopped into small pieces. Used whole can of coconut milk. Use at least 3.5 tbsp Curry powder. I served the curry with a variation of Indian Rice (Pulao) - also on this site. Rice was made with 1 C. jasmine rice, 1/2 small onion chopped, 1/2 tsp each of garlic powder, cinnamon powder, ginger, and cumin.

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spawley

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Reviewed: Jan. 29, 2009

I tried this with a couple of the other suggestions (extra curry powder, cooking the spices first) and found it to be kind of bland. I probably wouldn't make it again.

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daltongirl

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Reviewed: Jan. 28, 2009

Made this exactly as written and it came out delicious! It's very spicy, so next time I will reduce the cayenne. Served with short grain rice and Naan from this site.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 28, 2009

This is a great recipe. Iv'e made it 5 or 6 times now. Tastes like you're at an Indian restaurant. I use a 6oz container of yogurt and a whole can of coconut milk because it's easier. I also add another tablespoon of curry powder or garam masala.

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