This was wonderful. I followed other reviewers and coated the chicken in flour before frying it. I also added some sauteed onions and red bell peppers. It was the perfect amount of sweet and spicy. I did add a splash of mirin at the very end to round out the flavors. Really delicious and quick. Next time I might try using 1 tbsp honey and 1 tbsp maple syrup, just for a twist.

Reviewed On: May 1, 2012

Amazing! This is by far my favorite curry recipe now. The first time I made it I made a few modifications based on what I had on hand and it worked out so well that now that's my standard. I substituted about 3 tbsp of tomato paste mixed into a cup of water in place of the tomato soup. I also used coconut milk instead of the cream. I think that gave the dish a little added sweetness and kept it non-dairy for my lactose intolerant husband. I've also used sweet potatoes with stellar results. Last time I made it I turned it into an entree for company by adding chicken. Delicious in every variation!

Reviewed On: Dec. 1, 2011

Really delicious! I doubled the cinnamon and sprinkled a bit of it on top of the cookie loaf before putting it in the oven. That made the cinnamon flavor really stand out. Add a drizzle of chocolate and these are divine!

Reviewed On: Nov. 17, 2011