This is a great recipe for curry chicken, especially if you play around with it a bit. I took the advice of some other reviews and I cooked 5 tablespoons or so of curry in the oil first for several minutes to get more of a paste consistency and to bring out the flavor. Then, I added the onion, 2 garlic cloves, dash of cinnamon, chicken, 1/2 tsp of fresh grated ginger root and some garam masala seasoning (about 1/2 tsp), 2 small plain yogurts, and added 3/4 to 1 cup of coconut milk. I didn't add lemon juice but added some cayenne pepper in the mix and sautéed it for approx 3 hrs. The longer you sauté everything, the better it will taste. Ideally, leave it in the fridge overnight, since it tastes even better the next day because all of the flavors have had time to blend. I would probably go light with the ginger root since I might have put too much in...the dish really had a ginger kick to it. I would even suggest to go with a dash of ginger seasoning instead. To thicken the sauce (it was a bit watery for my taste) I just added a tablespoon or two of flour and it thickened right up. It was amazing! It tasted just as it does in an Indian restaurant or better! I also used the Naan recipe found on here and together, this recipe was a huge hit with my guests! My boyfriend requested that I make it again and soon (since we didn't have any leftovers!) I would definitely eat this with either basmati or jasmine rice as well! Thanks for this wonderful recipe!
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This is a great recipe for curry chicken, especially if you play around with it a bit. I took...