Reviewed: Jul. 11, 2004

I didn't like the flavor. A lot of heat (which I do like) but just didn't taste very good.

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Reviewed: May 20, 2004

This is a good, solid curry recipe. I decreased the proportion of spicy ingredients because I had some guests over who weren't the biggest fan of spicey foods, and it was still a bit spicey for them. I personally loved it. The flavor is really good, but not excellent, hence the four stars. Serve this with some raita, naan, and saffron/coconut rice, and you have yourself a delicious Indian meal.

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UJOHNC00

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Reviewed: May 2, 2004

Excellent curry and easy to prepare! I used two tbsps of red pepper, and it came out perfectly.

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APRILANNIES

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Reviewed: Feb. 16, 2004

This was fantastic!! Very SPICY!!! It only took about 15 minutes to simmer. I added 2/3 cup of water and it made a great sauce to go with rice. I used chicken breast instead of thighs and didn't use the cardamon pods or corriander. FABULOUS!!

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PRETTYJEAN

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Reviewed: Sep. 25, 2003

Really great for those who love spicy food. Easy, too -- in fact the only difficult part is having the ingredients. I couldn't find the cardamom pods, so I used 3 Tbs. Madras Tamarind Hot Curry (purchased at Cost Plus) and it came out great. Also added more red pepper (we like it HOT!) and a few grinds of sea salt. Since I planned to use a slow cooker after heating the oil and combining the ingredients, I reduced the oil by half. After putting the mixture in the cooker, I added about 4 ounces of chicken stock and let it cook for around 2 hours. Really tasty served over basmati rice. Thanks for the great recipe!

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SZOOSAN

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Reviewed: Sep. 22, 2003

I didn't have the pods, ginger-garlic paste or the peppercorn. I went without the pods, added ginger and fresh garlic separately and substituted large pepper for peppercorn. That said, this dish was absolutely wonderful! The ingredients were normal and me and my husband both love spicy hot food and this dish did not disappoint. I would recommend this to anyone!

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MELLYLEAH

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Reviewed: Sep. 16, 2003

~Whooooooa! HoLy Spicy I wiLL saY..umm.. I wiLL make sure To GRIND THE SPICES weLL nexT Time For sure. GooD Though. IF iT wasn'T so HoT, I mighT acTuaLLy make iT again.. And aLso I used BreasTs..YuMMMM!

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~SEXXXYLILSHORTY~

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Reviewed: Sep. 13, 2003

This curry had a very good taste...however, next time, I will crush the coriander seeds before using them. Every bite, i would bite into a seed and the flavor would be too strong. Also, next time, I may use chicken breasts. The chicken thighs were a little too fatty for my tastes.

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ACB2424

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Reviewed: Jul. 14, 2003

This is such a treat! My husband and children loved it. I added salt and let me sy that this really brings out a rich flavor. The way its supposed to be ;) And served over basmati rice is the best. This is by far the best chicken recipe I have tried in a long time!

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ANGEL25

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Reviewed: Jul. 13, 2003

Better than the Indian Restaurants! Great Recipe!

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LOVEFOODSOMUCH

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Reviewed: Mar. 11, 2003

I am eating and typing at the same time. THIS IS FABULOUS! I had to improvise with a couple of ingredients like the ginger garlic paste (I used pickled ginger and minced garlic) and I had no Bay leaves at all, but it doesn't seem to be lacking. We are a family of salt lovers, however, so next time I will salt the chicken first.Keep a beverage nearby because the spices 'sneak' up on you. WONDERFUL & EASY

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