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Reviews for: Photos of Traditional Chicken Curry
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Some of the directions seem to be missing..... When browning the onions make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also once you add the tomatoes let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder.
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(73)
Some of the directions seem to be missing..... When browning the onions make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also once you add the tomatoes let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder.
Helpful
(73)
If you're looking a traditional INDIAN curry then this is it. If however you are looking for a RED curry then I suggest you try a THAI curry. The point of this curry is not the heat but the flavour.
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(16)
I made several substitutions. I used a Tbsp of garam masala and substituted a Tbsp of a good curry powder for the other spices. Instead of yogurt I used coconut milk as others suggested. I didn't have the lemon or tomato juice (substituted a can of tomato sauce. I always prefer more vegetables so I added chopped carrot bell pepper and two jalapenos at the same time as the potato and for the last 10 minutes some frozen peas that I had on hand. Many vegetables would go well in this dish. I also added a chicken bouillon cube to the water. Salt was a must add! Awesome recipe! Everyone was begging for more and for thee recipe.
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(16)
As I was anxious to start this (and hungry) I put the lemon juice salt and pepper into the pan with the chicken (I used chicken thighs). I also substituted low fat creme fraiche instead of the yoghurt and did not add water as we like a thick curry. This curry was delicious! Better than some I have had in Indian restaurants. This has been saved to my recipe box and will be used many many times in the future!!
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(12)
I was a little disappointed. I am a huge fan of curries and this one seemed lackluster in flavor. It wasn't bad at all but I think I should have doubled the spices and might prefer coconut milk over yogurt. I might try it again with those changes but not like this!
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(7)
This was excellent. If you love indian food try this. I added some chopped spinach and substituted sour cream for the yogurt and served over basmati rice.
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(7)
I would DEFINITELY make this recipe again. It was superb; in fact it was even better after it sat in the fridge a couple of days to let the flavors mingle. YUM! My hubby requested that I tinker to make it spicy but I really enjoyed it.
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(4)
I was nervous about the long list of ingredients but now that I have made it so many times I wouldn't change a thing. This is a great curry that you can easily adjust the "heat" to your own preference. About half way through I divide the curry and make one very hot for myself and the other I leave mild for my husband.
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(4)
very good! We added a little bit of spice to it after serving up the kids but even without that it would be very good. Am for sure going to make it again!!!!!
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(3)