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Reviewed: Nov. 6, 2007

curdled.

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KECIA123

	Cooking Level: Expert Home Town: Rome, Georgia, USA
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Reviewed: Jul. 4, 2007

This is a nice base recipe to make a quick curry. I added sauted onions, broccoli, garlic and used 2 tbsp of a thai curry paste instead of powder. I like it hot and next time will up the amount of paste. I drained off most of the water as I simmered with a lid on and found if I took the pan off the element, the yogurt mix blended without seperation.

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Violetzee

	Cooking Level: Intermediate Home Town: Barrie, Ontario, Canada Living In: Kelowna, British Columbia, Canada
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Reviewed: Apr. 17, 2007

When I made this recipe I cut it half so I olny had 2 servings instead of four. I thought it was way too bland and my Dad thought I should add veggies to it so next time I think I will use more curry powder, add Chinese Five Spice and come onions and/or peppers

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Paisley


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Reviewed: Mar. 5, 2007

I'm really glad I tried this recipe, despite some of the reviews worrying me. I was very careful to turn off the heat when I added the yogurt mix and I didn't heat it much at all after stirring it in, just enough to make everything warm. Also, I would recommend draining nearly all the water off the chicken. You can always add a little water back in if the sauce seems like it's going to be too thick. I used red curry powder instead of mild. Delicious!

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Reviewer:

Ty


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Reviewed: Feb. 3, 2007

I really wanted to like this recipe, but the sauce came out watery and curdled and the overall effect was pretty bland. I ended up picking the chicken out and mixing it with some aromatic saffron rice, but I won't be trying this one again.

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Jennifer


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Reviewed: Jun. 5, 2006

I've made plenty of curries with yogurt and would recommend anyone to try this recipe. I would advice to mix the yogurt with some cornstarch and gently fold it in at the end of cooking. It will stay creamy and consistent without curdling.

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Reviewer:

Ed


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Reviewed: Mar. 20, 2006

This recipe was easy. However, the curry taste was way too mild for my taste. I added a lot of extra curry and a dash of garam masala. I also added some steamed onions and peppers with success.

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Reviewer:

ROBOSLOBIN


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Reviewed: Oct. 10, 2005

My yogurt also curdled in the pan, but the taste was fine. I suggest mixing some extra yogurt and curry powder to use for dipping or to pour over the chicken after cooking.

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Reviewer:

Maren

	Cooking Level: Beginning Home Town: Sioux Falls, South Dakota, USA Living In: Monroe, Louisiana, USA
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Reviewed: Jan. 8, 2004

A very nice and tasty recipe, which is simple to make and enjoyed by the whole family.

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Reviewer:

CLAREY


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Reviewed: Jul. 29, 2003

I don't know what I did wrong but like the other reviewer, my yogurt curdled and I had a mess on my hands. I ended up having to throw out everything.

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Reviewer:

SHANWATSON


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Reviewed: Jun. 22, 2003

Very good recipe. I also added cinnamon and a little extra curry powder for more taste. Potatoes diced and boiled can be added as well. However, the calories and carbs will go up.

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Reviewer:

SLENZO


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Reviewed: Jun. 22, 2003

I've never really tried curry foods, but this seemed awful. I don't think the yogurt is supposed to curdle, and the smell was awful!

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8 users found this review helpful

Reviewer:

daisysue62


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