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Reviewed: Dec. 7, 2007

As I was anxious to start this (and hungry) I put the lemon juice, salt and pepper into the pan with the chicken (I used chicken thighs). I also substituted low fat creme fraiche instead of the yoghurt and did not add water as we like a thick curry. This curry was delicious! Better than some I have had in Indian restaurants. This has been saved to my recipe box and will be used many, many times in the future!!

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Diski


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Reviewed: Nov. 23, 2007

I've tried this recipe twice so far and really enjoy it. Although I didn't follow the tips of the previous reviewer, I will keep them in mind when making it again.

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DANNIELLEA

	Cooking Level: Expert Living In: London, Ontario, Canada
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Reviewed: Jun. 26, 2007

I followed the recipe exactly and it tasted more like a chicken chili. My 3 best friends are Indian, so I have had a lot of authentic Indian chicken curries. They all taste different, but this is not even close.

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Mai-ling


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Reviewed: Mar. 16, 2007

Simply delicious - a great recipe for Indian food lovers that won't burn a hole in your mouth. My one "complaint" is that calling this a "curry" recipe without actually having curry in it is misleading. Cumin and turmeric are in the curry family, but they aren't curry. I shared this recipe with a friend of mine who doesn't care for curry and she wouldn't cook it because of the name - but I convinced her otherwise luckily. Otherwise, this is super yummy and will please your hubby too!

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Georgia Belle


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Reviewed: Feb. 26, 2007

This is excellent as a starting base - don't be afraid to try substitutions though. While it might not be authentic, this tastes great with about 2-3 tbsp of yellow curry, a handful of yellow raisins, and coconut milk instead of the yogurt.

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HeyBeckyJ

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Columbus, Ohio, USA
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Reviewed: Feb. 19, 2007

Some of the directions seem to be missing..... When browning the onions, make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also, once you add the tomatoes, let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder.

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simmig


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Reviewed: Feb. 11, 2007

Great flavor! The only thing I did differently was use boneless/skinless chicken thighs and a couple more garlic cloves. I also left the cover off the saucepan for a while to let some of the liquid cook off (it seemed a bit watery for my liking)I will definatley make this one again! I think next time I might add some red pepper flakes to spice it up a bit.

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goodgoodvibes


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Reviewed: Jan. 30, 2007

I am going to try that recipe today, but I can't find the curry in the igredients.How much, and when to put it?

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miglenova


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Reviewed: Oct. 21, 2006

Added 4 cloves of garlic

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BEVY444


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Reviewed: May 15, 2006

This was excellent. If you love indian food try this. I added some chopped spinach and substituted sour cream for the yogurt and served over basmati rice.

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LIZA PIAZZA

	Cooking Level: Expert Home Town: Rome, Lazio, Italy Living In: New York, New York, USA
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Reviewed: Nov. 16, 2005

I didn't follow the recipie exactly, didn't have a couple of the spices and a few of the ingredients, so I winged it a bit, but it turned out very nice.

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ChefNan

	Cooking Level: Expert Home Town: Cincinnati, Ohio, USA Living In: Lake Waynoka, Ohio, USA
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Reviewed: Oct. 28, 2005

If you're looking a traditional INDIAN curry, then this is it. If, however, you are looking for a RED curry, then I suggest you try a THAI curry. The point of this curry is not the heat but the flavour.

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MADAMEMIMI

	Cooking Level: Intermediate Home Town: Aldershot, Hampshire, England, U.K. Living In: Bury, Lancashire, England, U.K.
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