Reviewed: Jun. 10, 2008

This recipe made almost too much sauce. I added a little extra curry powder and some peas. My husband, who can been picky when it comes to anything other than meat and potatoes, LOVED it.

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Stephanie Ferguson

Cooking Level: Expert

Living In: Rochester, Minnesota, USA

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Reviewed: Jun. 7, 2008

Great home substitute for expensive restaraunt food. I made enough sauce to freeze for an easy dinner another night. We found it to be a bit sweet, so next time I'll tweak the sugar/coconut milk amounts.

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cj

Cooking Level: Intermediate

Home Town: Chatham, Ohio, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Jun. 3, 2008

This recipe is amazing! I've been searching for a curry recipe forever, looking for a good indian dish to make at home instead of neeeding to eat out. Only change made was marinading the chicken in lemon juice for an hour before cooking, also used no paprika and no sugar, increased curry to 4 TBL.sp. Really yummy. served w/basmati rice and naan.

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Erin

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Reviewed: Jun. 1, 2008

Delicious! Proper ventilation is a must! The curry smell may stay for days.

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mnhkitchen

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: May 31, 2008

Very good! This was my first attempt at homemade curry chicken (not using a mix) and my fiance and I both really liked it, so it's a keeper. I followed some of the suggestions I saw and upped the curry to 5 tablespoons and dry-roasted the spices first. I used shallots instead of onions and also added carrots, red bell pepper and mushrooms. Instead of cayenne at the end, I used Hot Shot which is a combo of red and black peppers. Only used a dash of lemon juice and no sugar. I served it on top of couscous and it was delicious!

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ms.lisac

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Henderson, Nevada, USA

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Reviewed: May 30, 2008

Someone said this was bland, and I agree. All it needs is a little salt and that makes it a 5 star for sure! YUMMY

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THEREZ77

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: May 29, 2008

This curry dish was the best one I have tried yet, and let me tell you I have been searching high and low for the perfect curry recipe! I have a feeling the yogurt and tomato paste are the ingredients I have been missing. These are the small changes I made - I used a combination of curry powder and red curry paste. No cinnamon, sugar, bay leaf or lemon juice. I also left the cayenne powder out and let each person add chili paste to their own plate, and I’m glad I did because it was plenty spicy for me but my husband added more heat. Served with crushed peanuts, Jasmine rice (or boiled potatoes) and the roasted cauliflower from this site - this is now our favorite meal! **Update** in an effort to perfect this recipe to our liking, I now also add about 2T of smooth peanut butter.

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 28, 2008

I love curry chicken and this is my favorite recipe for it! I substite canned tomatoes for tomato paste and make my own curry powder because I like it really spicy. This recipe is excellent if you like a creamy curry rather than a tomato based curry.

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Lemon to the aid

Cooking Level: Intermediate

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Reviewed: May 25, 2008

I will make this again but it isn't quite "absolute favorite" material. I personally thought it was "alright" but everybody else who ate it that night raved about it. It tastes good but is fairly Americanized.

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bluehat

Cooking Level: Intermediate

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Reviewed: May 24, 2008

On phase 1 of South Beach and have been trying to keep dinner interesting so I don't feel deprived. I love Indian food but I've always heard about how incredibly fatening it is so haven't had it in way too long. The ingredients in this dish work on South Beach and I believe would work with many diets. Used less oil than called for and used lite no sugar coconut milk. Didn't have lemon or bay leaf but didn't feel like a thing was missing. Did add a dash of nutmeg - not sure if that added anything. Made it pretty spicy like we like it. Was incredibly easy and will definitely be doing again.

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SMalt

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Reviewed: May 19, 2008

Loved it!! was my dinner and the left over my lunch next day. definetly a repeat in my kitchen

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newbie_cook

Cooking Level: Beginning

Home Town: Flushing, New York, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: May 18, 2008

Very easy to make and so delicious. I would make it more often if it did not leave the house with a pungent smell.

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Jen-jen

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Reviewed: May 16, 2008

I've been making this recipe for quite some time now. Its absolutely the best tasting chicken curry recipe out there. The yogurt and coconut milk make all the difference. As a short cut to making it faster, I take all of the spices and portion them out in ziplock bags so that when it comes time to make it, I just grab one of the bags and I've got all of the spices ready to go. Also, again to make it quick, I use ground ginger and powdered garlic.

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joerockt

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Reviewed: May 8, 2008

Restaurant quality! Although I skipped the garlic, lemon and cayenne pepper and added peas and carrots. Also I used ground ginger instead of fresh. My husband, who's not fond of Indian cuisine, went for seconds.

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Mayirissa

Cooking Level: Intermediate

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Reviewed: May 3, 2008

At first I thought it will be horrible because i could smell the yogurt in it while it was still on the stove. But after about 30 min. the smell disapeared. It was very good. Just remember to open the windows because my house smelled like curry for 2 days.

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Annie

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Reviewed: May 1, 2008

This turned out really well. I was somewhat concerned because of some reviews that described this dish as being bland. I did the dry-pot spice roasting suggestion, and if you try this be warned about the smoke and the strong odor. I used half of the cinnamon, half of the lemon, and more ginger and curry. Otherwise I stuck to the recipe. I cooked it for an hour which I think helped a lot. I made a double recipe for 5 people.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Apr. 20, 2008

Great and the ingredients are flexible--no exact measurements required!!

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us5moores

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Reviewed: Apr. 19, 2008

This recipe turned out really rich and pretty in color and looked a lot more appetizing than it actually was. It seemed a little bland, which surprised me. If I were to ever make it again, I would definitely add more spices and something to give it a little kick. The curry seemed to overpower all the other flavors in this dish -it almost tasted powdery. I might also try sour cream in place of the yogurt as another reviewer suggested.

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WAMommyof4

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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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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