Reviewed: Aug. 28, 2009

It was spicy, but sauce was too watery. Not much flavor.

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Reviewed: Jul. 22, 2008

Very good. But, because I was only cooking for myself, I only used 2 peppers, and 2 tbsps of oil. I should also have cut the water in half. It ended up a little watery. Also, how does one properly turn poppyseeds into a paste? I had a very tough time with that. Any suggestions?

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sarahc9

Reviewed: May 27, 2008

I had to make some substitutions, but I was amazed how good this was! I only had 1/2 white onion and a whole purple onion and only 1 fresh green chilie pepper - so I added a can of diced green chilies as well. I also had to mix up some ginger powder and minced garlic to get the ginger garlic paste. Also to make a good curry without curry! Who knew? I also thought only 1 lb of chicken wasn't going to be enough - but it really is. I served it over white rice, which was great and I think it will be great and even more filling over brown rice...

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Sian

Cooking Level: Expert

Home Town: Villa Park, California, USA

Living In: Mesa, Arizona, USA

Reviewed: Sep. 30, 2007

I used one pepper less than the recipe called for and it was too hot. Unless you can handle such heat I would suggest cutting down on the peppers. Otherwise, this dish was delicious!

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Amanda Smith

Reviewed: Sep. 7, 2006

This definitely calls for too much onion! Next time I will cut the amount in half. It also seemed that the recipe was missing something. Slightly disappointing...

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Rebecca Turner

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Atsugi, Kanagawa, Japan

Reviewed: Aug. 25, 2006

Used 4 chicken legs instead of breast so cooking time varied , another 15-20 mints of cooking at low. scaled servings to 2, And found that the ingredients are low on spice(we prefer bit spicy and hot), so added 1 jalapeno pepper and more garlic , ginger and red pepper powder. Poppy seeds can not be made into paste as the quantity is much less , I would suggest making it paste with some cashews and increase the quantity to help rotate the grinder add 3-4 tbs of water also, thats the best way to do it . Refrigerate the leftover paste for any other gravy (stays fresh for 2-3 days), Its goes well with Mango Lassi as desert . Best made it with Canola oil , it will still be flavorful.lastly serve with chopped fresh corriander and onion slices.

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Mantu

Cooking Level: Intermediate

Reviewed: Aug. 25, 2006

I usually make my curries with curry paste and coconut milk so this was a bit of a change for me. I reduced the chillies down to 2 because of my spice sensitive hubby, I couldn't get ginger garlic paste so I minced some garlic and stirred some ginger powder in. The sauce was a little thinner than what I'm used to but was very good. My daughter and I lapped it up but even with reduced chillies hubby struggled a bit. I served over plain rice. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Aug. 25, 2006

This was very interesting! I am unfamiliar w/ Indian cuisine so I didn't deviate from the recipe much. I did use curry powder instead of turmeric but that's the only change I made. I will say that it is next to impossible to make a paste out of poppy seeds. Even w/ my mortar & pestle & w/ the addition of a bit of oil, I couldn't get it to "paste" up. This dish was flavorful but it had too much oil, I think. I never like to see oil slicks on top of my food so next time I will decrease the oil a bit. I went all out on my Indian theme & served this w/Indonesian Spiced Rice, naan & kheer, for dessert. I served gewurztarminer w/ the meal also. It's a white wine that pairs well w/ spicy foods...it really complemented the dish. I also toasted my cook-along friends w/ a Madras before I began cooking. Thanks for a fun recipe Sai!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Aug. 25, 2006

Not quite a 5 stars but a 4.5! We really enjoyed this authentic-tasting Indian dish, even if I didn't add all the "spicy" ingredients. Thanks for posting!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

Reviewed: May 7, 2006

I tried the idea of mashing up chopped ginger and garlic to substitute the ginger garlic paste, but my curry turned out really watery. Also, is it poppy seeds or poppy seed paste? Anyway, it had a good flavor.

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