The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 12, 2009
I loved this, but will not put in any of the lemon juice at the end the next time I make it. It was all I tasted. The recipe itself is fantastic - spicy and complex. As good, if not better than the indian restaurant near my place. With the cayenne pepper I thought it was spiced just about right, but I do like my indian food hot. As mentioned, serving 4 people with this recipe is pushing it. Maybe 2 small kids and 2 adults, but 4 adults - no way.
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Cooking Level: Expert

Home Town: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 8, 2009
This was very easy and really tasty! I doubled everything and used a cinnamon stick rather than ground. I also added all the spices after the onions cooked down and let them cook for several minutes to bring out the flavors before adding the other ingredients. YUMMY!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 5, 2009
I keep kicking myself for using an Indian recipe that called for cinnamon! That was all I could taste, even with the heat of the other spices. We strained the chicken out of the sauce, so it was still edible, but otherwise we were not pleased!
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Cooking Level: Intermediate

Home Town: Mattawan, Michigan, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 4, 2009
We LOVVVED this recipe. We just tried Curry for the first time recently and couldn't wait to tasted again so i tried this because it seemed easy. Wow! I didn't have Coconut milk so i used a can of CocoLopez left from making PinaColadas so it was a little sweet so i added extra sour cream like others had suggested (no yogurt in the house)- it was so good - we were sopping up the extra sauce with bread. Thanks for sharing!!
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Cooking Level: Expert

Living In: Whittier, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 2, 2009
This curry is just to DIE FOR. I seriously make this stuff once a month, it's that good! It also freezes well, which is great because then I can enjoy this dish any time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 19, 2008
This was my first attempt at Indian Curry. I doubled all of the seasonings because it seemed too bland at first. The sauce came out thicker than expected despite increasing the liquid ingredients also, next time I think I'll add some water. To me this dish was missing something not sure what...it got an ok from my fiance which means I can make it again. I served over top of Basmati rice and sprinkled with cilantro before serving.
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Cooking Level: Expert

Home Town: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 18, 2008
Very easy and tasty authentic flavor!
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Cooking Level: Beginning

Home Town: Miami, Florida, USA
Living In: Coral Gables, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 12, 2008
This recipe was easy and tasty. I changed the recipe just a bit. I only used 1.5 Tbsp Curry (it was all I had), vanilla yogurt instead of plain, and a little less pepper. My 18month old licked her plate! Thanks, we will be adding this to our recipe rotation.
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Cooking Level: Intermediate

Home Town: Okeene, Oklahoma, USA
Living In: Germantown, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 10, 2008
This was fabulous! I amped up the spices as i like it on the spicy side. I served it with basmati rice and riata. I will definately be making this again!
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Cooking Level: Expert

Home Town: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 10, 2008
This turned out well and I would make it again. I would like to mention that it didn't make four servings. We got about 3 servings (and we aren't big eaters.) With that in mind, I would suggest doubling the recipe because the coconut milk and the tomato paste both came in a can that would have made double the sauce in the same amount of time. Otherwise, the dish is very easy to prepare and tasty too!
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Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA
Living In: Budapest, Pest, Hungary

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 9, 2008
This recipe is the bomb. It has become our standard curry recipe and we make it pretty often. Guests always love it. It's pretty spicy as written, so decrease the cayenne unless you love it really hot. We love spicy, but full strength, it's a force to be reckoned with.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 9, 2008
pretty good, we both liked it. But still needed something.. maybe a little less curry next time( I used about 4.5tbsp)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 5, 2008
It was burning my eyes while cooking. Husband and son loved it. I liked it. It's going into the "rotation" for dinner. Thanks for the meal idea.
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Cooking Level: Intermediate

Home Town: Canton, North Carolina, USA
Living In: Preston, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 5, 2008
This recipe is delicious! I've made this dish about 4 times now and with slight modifications. The first time I made it I found the lemon to be way to overpowering and like a reviewer below, I felt that the curry tasted better before I added the lemon. So I would advise either not adding the lemon or putting very little. Also I mixed the curry powder, paprika, etc with about 2 tbsp of water before I added it to the pan. I am Indian and this is what my family does to avoid the spices from burning. Other than that it is an amazing delicious and simply recipe to make.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 22, 2008
Not bad, but definitely not a 5 star. Would leave out lemon juice as another reviewer suggested as well as cook the spices beforehand. I also should have used full fat coconut milk. With those changes the flavors should be stronger and the sauce creamier.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 22, 2008
Very good
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Madison, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 18, 2008
So good! Everyone said it looked and tasted as good as restaurant curries:) I did want to spice it up a bit so I added Sriracha hot chili sauce and a small can of crushed pineapples. Served it over basmati rice, soo good! Thanks for such an amazing recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 14, 2008
Good recipe. I enjoyed all the flavors, but felt it was a little grainy. I think we'll use less powder and a bit more yogurt.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 12, 2008
Great curry! I made it with gobi aloo (a potato and cauliflower dish,) but next time I'll serve it on rice to soak up the plentiful sauce. Highly recommended!
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Cooking Level: Intermediate

Living In: Pacifica, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 12, 2008
Very good!
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