Wonderful! I used half a package of 3 1/2 lb boneless, skinless thighs. I also doubled the garlic, and used tandoori paste, since I didn't have the tandoori masala. I was surprised to find out I was out of tomato paste, so I subbed about half a small can of sodium free tomato sauce. I used Thai Kitchen red curry paste, as well as Greek yogurt (added at the beginning and had no curdling issues). Otherwise, used the recipe completely. It wasn't quite spicy enough, so I put in some crushed red pepper to taste. I didn't thread the cardamom pods--I used cheesecloth to make a "bouquet garni". After cooking this in the crockpot for about 4 hours on high, I threw in a chiffonaded bunch of Swiss chard (needed to use it from my CSA!). Turned down to low for another hour, and thickened the sauce with a little bit of sauce thickener. Delicious! I served with some jasmine rice and roasted, shredded beet salad (seasoned with a little green onions, lemon, & tiny amount of cumin). After tasting this, I think the addition of a little fresh ginger would put it over the top.
Was this review helpful?
13 users found this review helpful
Wonderful! I used half a package of 3 1/2 lb boneless, skinless thighs. I also doubled the...