Reviewed: Jan. 9, 2012

One of the reviews mentioned adding coconut milk. When you do that, it becomes more of a south Indian/ Sri Lankan thing...which is fine but it sweetens it a tiny. When I was SO into cooking Indian, I was making more of the North Indian/Pakistani foods.

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Reviewer:

DML

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Jan. 3, 2011

This is a 5 with changes. I followed the recipe as directed and didn't like the texture. I added a can of coconut milk, about 2-3 tsp of garam masala, additional tsp of tumeric, and about 3-4 Tbl of ground cashews (to thicken it up).

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Reviewer:

DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: Dec. 6, 2010

Add more chili spice, and more hot peppers, as well as more garam marsala

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Reviewer:

Donna Jean

Cooking Level: Expert

Home Town: Newport News, Virginia, USA

Living In: Harrisonburg, Virginia, USA

Reviewed: May 28, 2010

Ground turkey was used in place of the cubed cooked variety. I only used 1 pepper, and the meat mixture was hot enough for me! Great taste!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 30, 2009

This curry tastes just like the curry at an Indian restaurant! I added a little madras curry powder without the green chile peppers in the dish to add a little more curry flavor.

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11 users found this review helpful