"Get ready for this classic Indian dish, served over rice." — Cooking Light magazine
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ground red pepper
butter or stick margarine
skinned, boned chicken breast, cut into 1-inch cubes
1 (8 ounce) container
plain fat-free yogurt
1 (6 ounce) can
cubed peeled baking potato (about 2 1/2 pounds)
4 1/2 cups
hot cooked basmati rice
This is yummy! It takes awhile but it is worth it. It's not super curry flavored though, but definitely spicy. I reduced the water by 1 cup and simmered for less time, and added carrots and peppers to replace some of the potatoes. It does make a lot! Very good, highly recommended!
Sorry but we did not enjoy at all. I decreased the potatoes by about a pound, added more chicken, doubled the spices(and my spices are fresh) . . . and still my family was commenting on not enough chicken, too much potatoes and not enough seasoning - in spite of my endless tweaking. I LOVE to cook, and have been experimenting with Indian recipes for a few years. I should of known, 2 1/2 pounds of potatoes and rice? I guess I liked the idea of the seasoning mix. Won't be making this again!
Nice, but just seemed to be lacking something... There wasn't any Umpph...
This recipe had very little to no flavor. I tried adding twice the spices and it still lacked a taste - especially a curry flavor. I love curry and this did not taste much like it. I would not try this recipe again.
I like this recipe because it's a great way to make a very healthy, yet very flavorful meal. But I do make several changes now. First I made it exactly like written, and both my boyfriend and I felt the red pepper was way too overpowering (and he is quite the firehead.) The modifications I made this last time were: half the amount of red pepper and cinammon, a little more ginger (if using powder, if using fresh do same amount), and different vegetables instead of potato. Another great thing about this recipe is you can use any veggie you want and it will cook very nicely in the sauce. I now use carrots, bell pepper, fresh spinach, or whatever I have in the fridge. Next time I'm going to take other reviewers suggestion of red pepper flakes in place of plain red pepper. Also, be sure to simmer the curry for quite awhile to get the thickness in the sauce.
This was way to hot for my family. But I thought the flavor was good and I enjoyed it myself.
This curry taste pretty good. It uses yogurt instead of coconut milk, so it very healthy for you. It was so easy to prepare.
Make sure to use red chili flakes, not red pepper powder. We LOVED this recipe. An excellent curry.
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