Many thanks to the person who submitted this recipe! It is easy and fun to make and so, so delicious. I recently bought a chicken curry dish at a local Indian restaurant in down town Berkeley but I thought what I got did not even compare to this dish. It is a restaurant quality recipe (and I have eaten at about a million Indian restaurants over the years).
Modifications: Very spicy food gives me terrible heartburn so I used one-half a jalapeno instead of 2 green chile peppers. This was perfect for a mild-spicy range (as in: Mmm...that has a little bit of kick but doesn't burn). In addition, I added the juice of half a lemon to the chicken towards the end to give it a tiny bit of zing and just a dash of depth to the flavor. I felt it needed either a nutty or citrus-y undertone.
It goes wonderfully with basmati rice mixed with almonds (the nuts are a great addition) and yellow raisins and cilantro or garlic stuffed Naan and Raita. I made it twice, once with basmati rice, once with restaurant-purchased stuffed Naan.
This recipe is first rate--a genuine keeper. Thanks!
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Many thanks to the person who submitted this recipe! It is easy and fun to make and so, so...