Reviewed: Nov. 9, 2009

After spicing it up a bit this recipe is great. As for people trying to find poppy seed paste, I believe that the recipe should read "poppy seed, paste" with the paste referring to the ginger/garlic paste. Thank you for the recipe!

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BEANSMOM1

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Oct. 27, 2009

This is good. I would recommend that you do not add water, but maybe use chicken broth and only half a cup and let the chicken cook in its own juice at low heat because it has a tendency to become watery. I used chicken legs instead of chicken breast. I had Achar Massala in the house so I used that. I served it on basamati rice. Expect some members of your family to let you know that the spice while cooking was burning their eyes. I did not use poppy seeds. I used curry powder instead. I will try and use chicken breast next time also. It does need something else in there to make it more tasty, but it is still a very authentic indian curry taste. It was spicy, but it was not burning.

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maeback

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Reviewed: Aug. 28, 2009

It was spicy, but sauce was too watery. Not much flavor.

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gregcs

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Reviewed: Jul. 22, 2008

Very good. But, because I was only cooking for myself, I only used 2 peppers, and 2 tbsps of oil. I should also have cut the water in half. It ended up a little watery. Also, how does one properly turn poppyseeds into a paste? I had a very tough time with that. Any suggestions?

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sarahc9

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Reviewed: May 27, 2008

I had to make some substitutions, but I was amazed how good this was! I only had 1/2 white onion and a whole purple onion and only 1 fresh green chilie pepper - so I added a can of diced green chilies as well. I also had to mix up some ginger powder and minced garlic to get the ginger garlic paste. Also to make a good curry without curry! Who knew? I also thought only 1 lb of chicken wasn't going to be enough - but it really is. I served it over white rice, which was great and I think it will be great and even more filling over brown rice...

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Sian

Cooking Level: Expert

Home Town: Villa Park, California, USA

Living In: Auburn, Washington, USA

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Reviewed: Sep. 30, 2007

I used one pepper less than the recipe called for and it was too hot. Unless you can handle such heat I would suggest cutting down on the peppers. Otherwise, this dish was delicious!

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Amanda Smith

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Reviewed: Sep. 7, 2006

This definitely calls for too much onion! Next time I will cut the amount in half. It also seemed that the recipe was missing something. Slightly disappointing...

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Rebecca Turner

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Atsugi, Kanagawa, Japan

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Reviewed: Aug. 25, 2006

Used 4 chicken legs instead of breast so cooking time varied , another 15-20 mints of cooking at low. scaled servings to 2, And found that the ingredients are low on spice(we prefer bit spicy and hot), so added 1 jalapeno pepper and more garlic , ginger and red pepper powder. Poppy seeds can not be made into paste as the quantity is much less , I would suggest making it paste with some cashews and increase the quantity to help rotate the grinder add 3-4 tbs of water also, thats the best way to do it . Refrigerate the leftover paste for any other gravy (stays fresh for 2-3 days), Its goes well with Mango Lassi as desert . Best made it with Canola oil , it will still be flavorful.lastly serve with chopped fresh corriander and onion slices.

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mantu

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

I usually make my curries with curry paste and coconut milk so this was a bit of a change for me. I reduced the chillies down to 2 because of my spice sensitive hubby, I couldn't get ginger garlic paste so I minced some garlic and stirred some ginger powder in. The sauce was a little thinner than what I'm used to but was very good. My daughter and I lapped it up but even with reduced chillies hubby struggled a bit. I served over plain rice. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Aug. 25, 2006

This was very interesting! I am unfamiliar w/ Indian cuisine so I didn't deviate from the recipe much. I did use curry powder instead of turmeric but that's the only change I made. I will say that it is next to impossible to make a paste out of poppy seeds. Even w/ my mortar & pestle & w/ the addition of a bit of oil, I couldn't get it to "paste" up. This dish was flavorful but it had too much oil, I think. I never like to see oil slicks on top of my food so next time I will decrease the oil a bit. I went all out on my Indian theme & served this w/Indonesian Spiced Rice, naan & kheer, for dessert. I served gewurztarminer w/ the meal also. It's a white wine that pairs well w/ spicy foods...it really complemented the dish. I also toasted my cook-along friends w/ a Madras before I began cooking. Thanks for a fun recipe Sai!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 25, 2006

Not quite a 5 stars but a 4.5! We really enjoyed this authentic-tasting Indian dish, even if I didn't add all the "spicy" ingredients. Thanks for posting!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: May 7, 2006

I tried the idea of mashing up chopped ginger and garlic to substitute the ginger garlic paste, but my curry turned out really watery. Also, is it poppy seeds or poppy seed paste? Anyway, it had a good flavor.

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WorkingMom'sHousewife

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Keystone, Colorado, USA

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Reviewed: Aug. 5, 2005

Instead of chili peppers (as the kind Americans use are generally mild), I used canned jalapeno slices (chopped); and as I didn't have garlic-ginger paste, I mashed together a couple of garlic cloves and some chopped fresh ginger. The spiciness was perfect (the warm-your-throat kind, not the mouth-on-fire kind), but I thought there was something lacking in flavor. Were I to make this again, I would probably use more garlic, maybe 1/2 cup less water, and more garam masala. Also, I served this over coconut rice - an accompanyment I would recommend.

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DEBAC

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Reviewed: Jul. 5, 2005

Not as spicy as I expected ( I think I should have used fresh chiles, but still had good flavor. I added chicken broth instead of water.

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NANCIG

Cooking Level: Expert

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Reviewed: Dec. 6, 2004

I wasn't thrilled with this recipe at all. I followed the instructions to the letter. The resulting food was very bland. I separated some of it into portions and experimented separately, doing things like adding more spices (more chili powder, more GM, etc.), I even tried adding coconut milk, plain yogurt, tomatoes and their juice, etc.. ANYTHING.. For my taste, this recipe is not good as it stands and no matter how I fiddled with it, I could not get it to have a pleasing taste anything similar to the authentic indian food I eat everyday.

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JACKSKNIFE

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Reviewed: Dec. 6, 2004

I made this for friends for dinner one night. We thought the flavor was great. I would have liked it spicier but it was fine for my friends who don't care for spicy foods as much as I do. I did omit the poppy seeds because I didn not have them at home. I served the curry along with the Indian Spiced Basmati Rice recipe from this site. I will make this again soon.

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WFD2NITE

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Reviewed: Oct. 20, 2003

This dish was tasty and easy to make. I expected the sauce to be thicker, and would enjoy it more if it was. I used everything in the recipe but the poppyseeds. I used canned green chiles, which worked well. Next time I will make it a little spicier, and hopefully I can find a way to make it thicker. I served it over basmati rice. All in all, this dish was good, I will definately make it again. The recipe given is good, but I think once you make it and figure out how to customize it to your preferences, it will be great.

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CACHINE

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Reviewed: Apr. 11, 2003

This is an awesome recipe! My family and I tend to like very spicy food...I add triple the chili powder, twice the garlic, twice the garam masala (available from the grocery) and one half the chili's to the recipe. I have had RAVE reviews when I made it served over rice --in fact, when I made it for a person from India, he said it was just "like home". For ginger garlic paste, I just mix ginger powder with the pressed garlic prior to adding it to the curry mix. This is also terrific heated up the next day for a little less spicy taste. Weloved it!

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HALLY_C

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Reviewed: Mar. 12, 2003

I really didn't like this dish at all. My husband didn't mind it, but he didn't rave like he usually does when I try something new. I won't be making it again.

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AVGULIK

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Reviewed: Dec. 13, 2002

Maybe I did something wrong...but between the ingredients saying poppyseeds and the recipe saying poppyseed paste...and saying cook until 'well boiled'?! This wasn't spicy and my husband said, "Don't bother making this again."

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CHICKADEE

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Spicy Chicken Curry

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