I made a few unintentional changes, but I can still tell the base recipe is a winner for us. My only criticism is that it needed more salt for us. I used extra firm tofu (NOT silken style!!!) rather than chicken. I also added one leftover baked potato I had in the fridge, just to use it up. I had the oil too hot the first time I cooked the curry and burned it (EW!), so I didn't have enough for the second batch; so I used half the curry and filled the rest with turmeric and garam masala, then went to the store and bought more curry powder, so I really had the full amount of curry, PLUS the garam masala and extra turmeric. Gave it extra flavor, which is important for bland proteins like tofu and chicken. I cooked the curry and onions in a skillet, then moved it all to a crockpot and cooked on high two hours. I made a double batch for a party and served it with steamed rice.
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I made a few unintentional changes, but I can still tell the base recipe is a winner for us....