Reviewed: Feb. 3, 2011

I thought this was really good. The flavors are very complex. I didnt think tis was a complicated recipe and the different steps are designed to bring out the full flavor of the spices. I would make this again for sure.

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Reviewer:

Gayla

Cooking Level: Expert

Home Town: Wooster, Ohio, USA

Living In: Erie, Colorado, USA

Reviewed: Apr. 15, 2009

I LOVED this curry! Despite the long ingredient list, it's not that difficult to make as long as you've got a well stocked pantry and pre-roasted peanuts. I omitted the curry leaf as that was the one thing that I didn't have, and it still tasted amazing

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Reviewer:

honey chile

Cooking Level: Intermediate

Reviewed: Sep. 16, 2007

I pretty much followed the recipe, except that I sauteed some diced chicken breast along with onion, I used way less cilantro and mint (half a bunch is A LOT!), and omitted the curry leaf (didn't have any). This was good and we enjoyed it, but I've made less labor-intensive curries that have been just as good. Also, take care to remove the cinnamon stick, cardamom pods and cloves before serving - biting into them unawares is not pleasant.

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 8, 2006

This dish has zip! It's quite tasty and not intimidating as it looks to prepare. i was able to find most of the ingredients at my local grocery store, although I didn have to hunt around for the curry leaf. I did slightly reduce the quantity of mint leaves however because I thought half a bunch seemed like it might be a lot and as a matter of personal preference, I prefer a more subtle mint flavor anytime I use mint in cooking.

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