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This recipe got rave reviews by our guests. I did make several changes, though, only because I was trying to use what I had on hand. I had no tomatoes but had a carton of organic cream of tomato soup. No cilantro but had fresh italian parsley, no shrimp or fish stock but used shrimp boullion instead. Added green curry paste instead of the peppers. This is a recipe that leaves a lot of leeway for making changes. More tomato/coconut milk are wonderful as it gives a little extra to put over brown rice!

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Traditional Chicken Curry

Reviewed: Dec. 21, 2008

I made several substitutions. I used a Tbsp of garam masala and substituted a Tbsp of a good curry powder for the other spices. Instead of yogurt I used coconut milk as others suggested. I didn't have the lemon or tomato juice (substituted a can of tomato sauce. I always prefer more vegetables so I added chopped carrot, bell pepper and two jalapenos at the same time as the potato and for the last 10 minutes some frozen peas that I had on hand. Many vegetables would go well in this dish. I also added a chicken bouillon cube to the water. Salt was a must add! Awesome recipe! Everyone was begging for more and for thee recipe.

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9 users found this review helpful