Reviewed: Apr. 7, 2012

Wow, this was outstanding! Warmly spiced and savory, it's great over rice. I don't usually like to modify recipes the first time I try them, but I didn't have much choice - happily, this is a very forgiving recipe. I used a blender since I don't have a food processor, added extra ground cinnamon instead of the cinnamon sticks, used ground ginger (not root), and added a pinch of curry. I also used chicken breasts cut into large chunks, since I prefer white meat. Totally scrumptious!!

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Reviewer:

EMMI331

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Reviewed: Mar. 25, 2012

This is a very tasty recipe! I served it along with Indian Basmati rice.

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Reviewer:

KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: San Antonio, Texas, USA

Reviewed: Mar. 17, 2012

This was very good and I will definitely make it again. However, I did think it was lacking something...not entirely sure what though. I may try a little curry next time. This is definitely a good recipe that can be embellished upon.

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Reviewer:

KellyC

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Hamilton, Montana, USA

Reviewed: Feb. 24, 2012

Very tasty dish! Love the spices in this. A few changes I made: omitted cardamom (didn't have it), used 1 tsp ground cinnamon instead (should have used perhaps 1/2 or 3/4 tsp), grated the onion, garlic and ginger instead of processing it in food processor, used 10 chicken thighs instead and served with chapatti. Oh, also added some cayenne pepper and red pepper flakes as we like our food hot! a very delightful and rich curry-ish dish. Love it and will be making it often!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 19, 2012

Absolutely Delicious with a couple of "adjustments" I doubled the spices except the cumin which I tripled and used about a 3" piece of ginger root. I left out the bay leaves and didn't have nutmeg but would have used it if I had it on hand. I used 6 chicken breasts, 2 cans of tomatoes and added about 2 cups of chicken broth to give it lots of delicious sauce. I also added chopped fresh cilantro (just because I love it) and a head of cauliflower. I cooked it all in a slow cooker on high for 5 hours. A wonderful delicious Indian "Stew". Thank you so much for giving me the idea.mmm

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Reviewer:

Mary S.

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Saint John, New Brunswick, Canada

Reviewed: Feb. 9, 2012

I cooked for 45 mins covered and 45 mins uncovered. Changed nothing else and it was absolutely delicious. Great blend of flavors and not at all spicy so the whole family could eat.

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Reviewer:

Paintballdan

Reviewed: Feb. 7, 2012

This is absolutely delicious! Beautiful flavors...I didn't change a thing - though I did not use a slow cooker. Just prepared in a large sauce pan. And cooked covered for on low for an hour. The chicken was so tender. Do not skip the food processor step - I served with Basmati rice and the family loved it. I would definitely make this again.

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Reviewer:

favabeens

Cooking Level: Expert

Reviewed: Jan. 16, 2012

Absolutely Awesome dish nothing more needs to be said...

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Reviewer:

Blasky82

Cooking Level: Expert

Home Town: Deltona, Florida, USA

Living In: Palmer, Texas, USA

Reviewed: Jan. 9, 2012

Wow, this is great! I often add potatoes, carrots, and celery, to make it a one-dish dinner. I generally use fresh tomatoes instead of canned and simply dice them before adding to the pan, so that they cook down and become part of the sauce. This freezes well, which is always a bonus in my books. Thanks for sharing a wonderful recipe!

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Reviewer:

Heather

Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

I have made this dish several times and have tweaked it a bit each time. My last revision was our favorite. I used all the spices but added about 1/8 tsp. more of each, used 6 half chicken breasts, cute into large cubes, added 3/4 can crushed tomatoes (28 oz.), 3/4 can coconut milk. I cooked 45 minutes covered and 30 minutes uncovered. When serving, I tossed thawed frozen peas on top along w/some fresh cilantro.

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