Reviewed: Nov. 20, 2009

Normally I'm not a big fan of tomato + meat, but this was delicious. Made the recipe pretty much as given, but used diced tomatoes since that was what was on hand. Amped up the heat ever so slightly with 1/4 tsp of Kashmiri Mirch (red chili powder) and served on brown rice. Again...just wonderful; thanks for the recipe,.

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JoeFoodie

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Reviewed: Nov. 19, 2009

Excellent!I like this more than curry. I made Naan to go along with it, yummy. We couldn't stop eating it.

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monyleft

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Reviewed: Nov. 9, 2009

I made this in the crockpot and the only thing I did different was to use boneless/skinless chicken breasts instead. It was VERY good! The spices are a blast scentation in your mouth with every bite! My family loved it! The next time I made it I added a diced carrots & celery to have more veggies. Still super!

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EyeLean

Home Town: Dallas, Oregon, USA

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Reviewed: Nov. 1, 2009

extraordinary!!!!!!!!!

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mackenziegrove

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Reviewed: Oct. 23, 2009

This recipe was really delicious and easy to make. I cubed chicken breasts into smaller pieces and it cooked for about an hour and was tender and so fragrant. The entire house smelled wonderful. This just might become a staple in our house - thank you for the recipe!

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Liezl

Cooking Level: Intermediate

Home Town: Johannesburg, Gauteng, South Africa

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2009

I submitted this recipe. I am not Indian born (Italian!!) but I have been married to my Indian husband for 23 years. I learned from the master's hand--his mother!! Northern Indians use Bay leaves...south Indians use curry leaves, which, by the way are wonderful!

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SHECOOKS2

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 23, 2009

- cut chicken into small pieces - add chickpeas - do not puree onions, etc, just fry them up

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Marie

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Reviewed: Jul. 15, 2009

I made this for dinner tonight. It is an excellent recipe although I made some changes. I used garam masala instead of buying cardamon, tumeric and nutmeg. When I tasted it, it tasted a bit too tangy tomato and it was not hot enough for me so I added 1 teaspoon of chili powder and 1 teaspoon of sugar to neutralise the tanginess. Now, it tasted quite similar to the chicken at our favourite banana leaf southern Indian restaurant back home in Singapore. My husband loved it although our apartment now smells like an Indian restaurant! Hahaha... We will definitely be cooking this again.

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Diadiva

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: Suffolk, Virginia, USA

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Reviewed: May 15, 2009

This recipe is wonderful. I did, however, make the following changes...based solely on what I had... I used garlic powder equivalent to 4 cloves. I also used ground ginger. I threw that in the blender with the onion and made a paste. I used ground cinnamon, diced tomatoes, and cut up chicken breasts. Those changes I really can't see changing the flavor of the recipe...as they are all the same ingredients...just a different form. The only thing I left out was the cardamom...because I didn't have any.

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Jessica M.

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

my husband and i love it. the ingredients are in the cupboard, it's simple, easy and a joy to smell simmering away. i also tried it with beef, and although not as good as chicken, still a make again recipe. the heat is just enough for the beginner curry fan; the spices warm and rich.

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laureen

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Reviewed: Mar. 29, 2009

I loved being able to use all these spices and making something very different with chicken. I made this in a slow cooker and it came out very good. Not too strong but had a nice taste. Will make again. Thanks for the recipe!

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*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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Reviewed: Mar. 3, 2009

I thought this was very good, but my family thought it had a little too many spices. I suggest cutting back on the spices just a little... maybe put 2/3 or 3/4 of the amount of each spice in. It was very tasty, though.

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Galena

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

Didn't change a thing! This was great!

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ELYSE17

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Reviewed: Jan. 27, 2009

YUM!!

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Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

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Reviewed: Jan. 24, 2009

I cut the amount of black pepper in 1/2 and was glad I did. This was simple, delicious and healthy.

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Susan Sat Nam

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Reviewed: Dec. 6, 2008

This was good. I probably needed to let it simmer longer (I was in a bit of a hurry), but the flavors and spices were definitely a good combination. My husband said it smelled like an Indian restaurant when he walked in the kitchen. I guess that's a good sign!

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la chef

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

I made this for a very close indian friend. He seemed scepticale when i told him what i was cooking, but after making this dish for him, he said if hadnt known that i made it he would have thought it was made by someone who grew up cooking indian food. wonderful dish!

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Dizy

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Reviewed: Oct. 15, 2008

want to like it, but missing something....not salty enough. cooked it for 1.5 hrs and still not really right.

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somegoodsomenot

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Reviewed: Aug. 11, 2008

Absoultely wonderful!! This will be a staple in my repertoire. I have been looking for a good, healthy, home-made indian recipe for quite some time. This is it. Truly a favorite from a picky cook. Thanks!

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sarahc9

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Reviewed: Aug. 8, 2008

Made this for dinner a few nights ago because I was in the mood for something different. I really liked this, followed the recipe EXACTLY. It had lots of flavor and I liked all the spices used. It ended up being a kind of a pricey meal because I hardly had any of the ingredients. I will make this again on a special occasion like a celebration dinner, but its a little out of my price range at the moment to make regularly. Thanks for the recipe, it was VERY tasty.

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