The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Jun. 19, 2008
I added veggies (onions, red peppers, broccoli, carrots) and mixed in non-fat yogurt after the cooking process, which added creaminess and volume to the sauce.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.89 star rating.
Reviewed: Aug. 5, 2007
Whomever said "spicy yet bland" was very much correct. Not inedible, but I certainly will not cook this again.
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Cooking Level: Intermediate

Living In: Tracy, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.89 star rating.
Reviewed: Jul. 18, 2007
Not great. 1. What Gravy? I added a mug of boiling water and 250g halved cherry tomatoes (I would have used chicken stock and/or chopped tomatoes, but I didn't have any) 2. The cardamon pods were killers when I bit into one. 3. The cloves were killers when I bit into one! 4. The coriander seeds were killers when I bit into one!! (the above could have done with being ground). 5. The black peppercorns wern't great whole either. All-in-all not the best (infact probably the worst) curry I've had, although it has some of the basics of a good curry. I'm honestly suprised at the number of 4-5 stars reviewers have given it.
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Cooking Level: Expert

Home Town: Derby, Derbyshire, England, U.K.
Living In: Hull, Yorkshire, England, U.K.

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The reviewer gave this recipe 1 stars. This recipe averages a 3.89 star rating.
Reviewed: Feb. 5, 2007
Spicey yet bland taste
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Cooking Level: Intermediate

Living In: ???, Norfolk, England, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Aug. 21, 2006
It was pretty good. I made my own ginger garlic paste(the recipe is on this site). I felt that it needed more flavor. So I added salt to it which was a bit better. Next time, I'll fry the onion with the chicken more before adding the rest of the ingredients. I think that will give it more flavor.
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Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
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Reviewed: May 4, 2006
'Gravy will be runny' - what gravy?! Initially, all I had was a big sticky lump of chicken, so I stirred in a generous glug of heavy cream. I've discovered that the flavor of 'curry powder' varies greatly from brand to brand, but this time I used Sharwood's, and I ended up with something like a chicken Korma but with a spicy red pepper kick. Not bad at all. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Mar. 23, 2006
Great recipe and a sure winner. Recommended modifications: use fresh cilantro and add coconut milk (lite or regular) and chicken bouillion for additional flavour. Enjoy!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Jan. 10, 2006
I added vegetables and thought it was delicious.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.89 star rating.
Reviewed: Oct. 1, 2005
Yummy curry not so yummy. I followed this exactly. Had a hard time find whole green cardamom pods. Still I was going to make this as written, so I waited until I found some. I did remove the bay leaves, cinnamon stick before serving. It was about a three star UNTIL I SANK MY TEATH IN TO A CLOVE. Even without this happening we all thought it had a kick to it but needed something (salt-maybe). After learning more you should not use curry powder but make you own curry. Curry is not a spice but a blend of spices
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Sep. 26, 2005
I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India, and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder, please!). Well my husband loved this, said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first, then added the ginger garlic, then the spices, stirred it for a couple minutes, then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe!
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RK

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.89 star rating.
Reviewed: May 17, 2005
I didn't like this at all, but my husband said it was ok (I'll go with his star rating as he's from India and knows more about the food than I). I keep going back to the recipe to see what I missed - there was nothing to simmer. The chicken thighs gave off a little liquid, but not enough to get a good simmer going. I added more of the spices and then even tried to doctor it up a bit with garam masala and some other spices, but no dice. I cook Indian food all the time and this one just doesn't do it for us - which is a shame as these are all pretty standard ingredients in our house.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.89 star rating.
Reviewed: Feb. 16, 2005
I love Indian food. I did not like this recipe. I would like to think I messed up the ingredients. I am an excellent cook and this is an easy recipe. I found it to be too sweet. I used minimal red pepper (kids)and ground coriander. I also had no cardamom. I think this could have made a difference. Even though, I still think this recipe is lacking something.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.89 star rating.
Reviewed: Feb. 5, 2005
As far as curry goes, this recipe is a good basic recipe. Easy to prepare and has some good flavor and heat. However, I changed a few things as others did as well. I grinded the spices down to bring out more flavor and make the dish easier to eat. I also added some stock and cream to finish it off so that there would be extra sauce to have with my rice. I'd add additional fresh red peppers (diced w/ seeds) if you want more heat. Either reduce the sauce by simmering it uncovered or add a cornstarch slurry at the end. Also, I think this dish could really go well with some veggies. I'll put some baby corn, asparagus, or eggplant in next time. If you want to add some presentation quality to it, I think some deep fried julienned sweet potato would go well as a garnish or fried onions to add some contrasting crunch. Much love to your cooking...cheers.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Jan. 22, 2005
This was easy and yummy. I didn't find it hot enough, though, and I used all the spices in the recipe. Would definitely make it again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Jan. 20, 2005
This was good, but not like Indian restaurants. It could have been because I used chicken breasts instead of thighs, omitted the cardamom and coriander because I didn't have any. It needed a bit of salt to get the full flavor. It was spicy though, which was good because I'm pregnant and heard that spicy food induces labor and I'm ready to have this baby!
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Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA
Living In: Mukilteo, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Jan. 19, 2005
Very gourmet- cut down slightly on the spices, added chopped tomato and served with couscous; quite delicious!
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JAN
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Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Dec. 28, 2004
I thought this was an excellent recipe. After reading everyone's advice, I held back on some of the spice - A bad idea for us. I made a few substitutions for what was in our cupboard. Traded out thighs for breasts, ginger garlic paste for garlic chili paste and ground ginger, cinnamon ground rather than stick, no cardamoms, parsey for bay leaves - this was a bad idea, clove ground for whole, coriander ground for seeds... I followed other peoples' comments about adding adding a bit of broth since breasts aren't as juicy as thighs and using the slow cooker. Both excellent ideas. Also, I added a ton of veggies (basically, veggies make me happy) - 4 carrots (2:1 for each breast), about 6 celery ribs (1.5:1), 8 baby red potatoes(2:1) , 4 tomatoes (1:1), 8 baby bell peppers (2:1). This filled up my entire huge slow cooker - low for 4 hours with froz ckn, pull out ckn, cut up and put back in, high for 1 hour. We ate what we could, then packed up some for lunches and froze the rest. Very excellent recipe, it will definately be used again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Dec. 12, 2004
I have made this twice now. First with chicken thighs and again with chicken breasts. The thighs are much more tender and produces more juices, thus making for a more abundant sauce. I did reduce the amount of red pepper by half as well as the black pepper. I also crushed the spices and broke the cinnamon stick in half only. The flavour was great. A bit of work but worth the time! This definitely beats the jarred curry mixes etc.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Nov. 16, 2004
Super flavour. I only used 1/2 the red pepper flakes and it was still too hot for me (made the back of my head sweat *grin*), but my husband thought it was just right and could have gone hotter. Didn't enjoy crunching on the corriander seeds, broken cinnamon bits and cloves, etc, so will grind the spices next time and leave the cinnamon stick whole. Good portion size.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Sep. 29, 2004
My husband is Indian and very picky about Indian food. According to him, he will only eat Indian food that is as good as his moms.I cook as American as apple pie. Let's just say, I didn't have any leftovers that night. The only thing to watch out for is the red pepper flakes. A pinch goes a long way in the spicey hot department.
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