*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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This was my first attempt ever at curry. I chose a recipe with ingredients that I might be able to use outside of the recipe. This recipe did that and allowed me to modify it slightly so that my 4 year old could eat it. I added a potato and cubed butternut squash. I decided that after these additions you really could have done without the chicken and had a vegetarian dish. I ended up adding 2 cans of coconut milk (the light kind) and the consistency was absolutely perfect! I DID need to simmer it for about an extra 20-30 minutes for the potatoes but it didn't affect the consistency of the other veggies at all! This was a HUGE hit! Oh I left out the cayenne to eliminate the spice and it ended up needing a little salt.
I just cooked this and im only 20 and this was the first time I tried cooking something that didnt involve a microwave a jar or a packet and I must say it was one of the best currys I've ever ate. Just a shame I had a fight with my dad since he tried taking over and was putting in too much ginger so he went to bed and refused to eat any. My mam loved it as much as me though:) One thing I would say is I used the 4-6 serving recipe size ie one cup of yogurt and it barely filled half the plate and other half was chips. That was 2 generous servings. I guess if you are putting it on a bed of rice then maybe it would fill 4. Thanks anyway im gonna cook this for my friends next! I just cooked this again. This is a few months on since last time but this time I worked out what a cup is in metric. So I used the proper measurements which worked out as 16 tablespoons for 1 cup. Now this made 3 large servings but I think I preffered it with less yogurt and coconut milk making it thicker and more concentrated. I think last time I probably used around 12 tablespoons of yogurt and 9 of coconut milk. It was still a very nice curry with this extra stuff but I definetly preffered it before.
I really enjoyed this dish. It may not become your favorite dish ever but if you are looking for a tasty exotic yet easy dish one night try this! A few changes I made...cut the cinnamon in half (I can't help but associate cinnamon with dessert). Fortunately you cannot identify the spice in this dish. It blends nicely. I also used the entire can of coconut milk because I like a lot of sauce. I let it simmer a little (without the lid) to thicken. Lastly I added red bell pepper frozen peas and left the cayenne out. We also ate this with saffron rice as another person recommended. Good choice. Enjoy.
Love this recipe my husband and I really enjoy it and it is very similar to what you can buy at a restaurant (but this is a fraction of the cost). I have made this several times and here are a few things I have learned as it took me about 3 times to perfect it. FOR A SMOOTHER SAUCE (no graininess) 1. Be sure to prepare everything in advance. I suggest measuring all your spices and putting them in a small bowl. Get everything cut up before you heat the oil to brown the onions. If you don't by the time you get done measuring more of the oil gets absorbed and when you add the spices it gets really dry. 2. Another trick I did was to add the onions later. My husband is very picky about chunks of onions in food (he loves the flavor not the crunch) so I took mine with part of yogurt and pulvarized them in the food processor. I just browned the garlic (put the ginger in too). This also made it when I added the spices it never got dry. 3. Finally I think what truly made the biggest difference is this time I simmered this for almost an hour total. I think the longer it simmers smoother the sauce as well. After about 20 minutes my sauce also looked thin but after I let it simmer longer the consistency was perfect! Just a few things to try if you happen to notice your sauce seems a little "grainy" as I thought mine was slightly the first time I tried this! Also if you want it even hotter just add more cayanne pepper or even let people spring a little more on their own afte
Rating: 5 stars
This recipe is FABULOUS! First I always double this recipe because it makes as equally amazing leftovers. I omit the lemon juice and sugar I sub chicken thighs boiled in chicken broth ginger powder instead of the root (that's all I had) use a whole can of coconut milk per recipe (2 whole cans when doubled) and 1-2 Tablespoons of Garam masala. I add red pepper flakes and also add either cauliflower or potatoes. I followed the suggestion of roasting the curry and spices before adding everything and it never fails to produce a great meal. Even though it seems like this recipe has to be "doctored" a lot I find that that is actually what makes this recipe so wonderful-- it's so flexible. You can follow the actual recipe for some good curry or start to experiment to find the best combination. very very good recipe and one that I will hold on to for years.
I am not entirely sure what is going wrong with some of these reviews. I have several Indian friends and have eaten their curry many times. This tastes very much like the 'authentic' curries from their kitchens. I do add at least twice as much curry powder as is called for. Perhaps the wrong curry powder is the issue. I suggest buying from the "international" aisle or making your own mix from one of the recipes on this site. Also please be aware that curries are very region specific. If this doesn't taste like the curry you love then it may be from the wrong region.
My husband and I love curry so I have tried many different curry recipes. This one is by far the best curry and will be my standard curry recipe from now on. I usually have to tweak recipes to suit our tastes but I don't change a thing on this one.
as many other cooks said this is a great BASE recipe to play with. i used a lot more curry and garlic diced tomatoes instead of tomato sauce no coconut milk and no bay leaf. i reduce the cinnamon and the sugar substantially. i like lentils in carrots in it personally. i start mine HOURS before i want to eat it so that it melds more. the yogurt only goes in the last 10 minutes or so. i think if you're going to make this you want to take your time and taste as you go. i haven't found a better BASE recipe.
Rating: 1 stars
This whole recipe is upside down. First of all you need to fry the whole spices. Use vegetable oil for Indian cooking you want the oil to taste of these spices not olives!. It is the taste of the spices in the oil (whether whole or ground) that seperates high quality fare from stuff in glass jars and plastic packets. Use 1" cinnamon stick instead of ground cinnamon taste is far superior put this in with the bay leaf (though 2 is probably better) and if you want more taste 4 or 5 bruised cardomoms and a couple of cloves. All these need to go straight into very hot oil the spices will pop and splutter and release their flavours into the oil. Should only need a minute or so but if you have heat too low you will need to use your nose!. Next add onion garlic and ginger together this will stop the garlic and ginger from tasting raw and allow them to release their flavours. Lower the heat but still keep it medium high. Once onion etc is done add ground spices let them touch the bottom of the hot pan (stirring) they will brown somewhat and they won't taste raw do this for about a minute (again use your nose!). Do the same for the tomato puree it browns taste improves. I would let the yoghurt integrate and cook a bit before adding the coconut milk. I don't why you would need to remove the bay leaf... The above..frying spices etc is Indian food 101 and can be used in all recipes and will produce "that" taste you are after (spices integrated into the oil!).