Reviewed: Nov. 21, 2008

I've made this a couple of times. It's great in it's simplicity to prepare. Good flavor, though it might need some salt.

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Aimee

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Nov. 6, 2008

This dish tasted good but I think it needed more spices, maybe more garam masala. It tasted a little too close to spaghetti sauce. But we still enjoyed it. Changes: I used 1 large onion, 2 14-oz. cans of diced tomatoes, and added mixed vegetables to it at the end. I'll probably make it again but with more spices.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: May 14, 2008

Really good curry. I made this vegetarian and served it over brown rice. It was healthy and good tasting. I had alot of leftover sauce so i used it the next day, added some chicken broth and made a soup out of it. It tunred out great. All things considered this was a really great recipe!

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gidget2100

Cooking Level: Intermediate

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Mar. 21, 2008

outstanding dish. Simple to make and tastes like it took alot of effort. The only thing different I did was to add already grilled and diced chicken that I keep in my freezer for quick fixes. I also will not use the cayenne pepper next time (as it is NOT kid friendly)only a small pinch at most.

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djconkle3

Cooking Level: Intermediate

Living In: Hudsonville, Michigan, USA

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Reviewed: Feb. 15, 2008

I am a cook of not much experience but I found this easy to follow and the results were fantastic. Improvised with a couple of the ingredients and added in potatos to it also due to personal taste and it came out great.

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James84

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Reviewed: Feb. 2, 2008

This was fantasic, very very flavorful. Only change I made was that I didn't use the chicken.

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kpdominion

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Aug. 29, 2007

The flavors don't blend very nicely. Tastes like chicken in tomato sauce. Try the Tikka Masala recipe, it's much better.

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MIDWIFE23

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Reviewed: Aug. 17, 2007

It was pretty good after a few minor changes. First, I added salt, since the recipe didn't call for any. Then, I found it to be a little too tomatoey, and spicey, so I added about a cup of plain yogourt, which did the trick. Also, when pureeing it, I would advise you to puree the onions and cumin first, cuz the cumin seeds stay whole if pureeing with the tomatoes. Also, I used beef pieces(for stir fry), and sauteed them a bit in the pan before adding the rest. It came out really good. I loved the flavor of the spices together. Served with basmati rice.

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: May 29, 2007

A wonderful balance of flavors and very easy to make. My husband cnat tolerate very hot foods, so it turned out a bit too spicey for him (perfect for me), but I added some yogurt to the sauce and that worked perfectly to cut down the heat.

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Annie

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Reviewed: May 3, 2007

Excellent! and easy to make too!

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JAMSAUTO

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Reviewed: Apr. 24, 2007

Never knew how to make curry, and I didn't realize how easy it actually was. I threw mine together using a 15oz can of diced tomatoes and used 3 cloves of garlic instead of one. I too, like another reviewer, am a garlicaholic. I actually had a blender handy and pureed it real quick, and it turned out great! I threw it on top of some whole grain rice and it made a great meal. Also, when it says simmer gently, I’d recommend placing a lid partway over it. The sauce is thick making the bubbles bigger causing it to splatter a bit.

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aikimann

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Reviewed: Mar. 25, 2007

Very tasty! I prepared with lamb cubes, and did it in a slow cooker on low for 8 hours. Was delicious! I upped the cayenne and garam masala a little. Next time will try on the stove, but I was worried about overdoing the lamb.

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Jodi

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2007

my whole family loved it. Perfect!

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luvchef

Cooking Level: Expert

Home Town: Colombo, Western, Sri Lanka

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 11, 2007

Very easy to make. I will use less cayenne next time. It is spicey. I used coconut juice instead of water. Very yummy! I serve mine over broccoli or spinach with paneer cheese.

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jkdodie

Cooking Level: Expert

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Reviewed: Mar. 6, 2007

I like the spiciness of this recipe and its authenticity. Instead of using fresh tomatoes, I used two cans of diced tomatoes (no salt added) and skipped the pureeing. Made it much simpler, and I preferred the consistency. I also appreciate that this is a low-fat meal. Not having to brown the chicken is a plus.

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Lind

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Reviewed: Feb. 15, 2007

Not that great... I live in London mind you and am used to awesome curries. It was too spicy and rather flavourless for my liking. I will keep looking.

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ANGIBEAN

Cooking Level: Intermediate

Home Town: River John, Nova Scotia, Canada

Living In: Melbourne, Victoria, Australia

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Reviewed: Dec. 19, 2006

Was craving something South Asian, but easy, which I think is hard to find. This was perfect and simple to make. I didn't use a blender cause I'm lazy, and as long as you don't mind chunky it was still good. Only problem was it wasn't spicy enough for me. I'll probably change that next time.

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Alia

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Reviewed: Nov. 27, 2006

Very good. My husband sad it was the best curry I have made. He did request that I use a bit more tomato next time.

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DOGLOVER22

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Reviewed: Nov. 17, 2006

Very, very good!! I also chose not to blend the ingredients. Think I like it better as I can not envision blending making the dish better. Used a large can on diced tomatoes instead of fresh. Served over brown rice. Also served chickpea curry (found on this site) as a side. Will definitely make again and again.

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M.A.H.

Cooking Level: Expert

Home Town: Chesaning, Michigan, USA

Living In: Owosso, Michigan, USA

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Reviewed: Nov. 15, 2006

Excellent with basmati rice and naan bread! I used a 28oz can of whole peeled tomatoes. Tossed them in the blender with the onion mixture and added some of the juice from the can to help thin it down.

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