The first time I tried this, I pretty much mucked it up. The spices burned some, I made it in a cast iron skillet and it just wasn't quite "right." But I have learned from my mistakes, starting with using my enameled cast iron instead. I omitted the onions, mixed the spices together in a small dish (increasing the curry, sugar and adding 1/2 tsp of cardamom), heated the oil on medium, then turned it down to low before adding the spices all at once and stirring constantly so as not to burn. After the 2 mins, I added the chicken and turned up the heat up to between medium and high heat while stirring in the tomato paste, the yogurt and 1 cup of coconut milk. Once boiling, I dropped the heat and follow the remaining instructions.
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The first time I tried this, I pretty much mucked it up. The spices burned some, I made it in...