Bombay Chicken Curry

From: Neonprincess

On Jul 20, 2006

This is a lovely dish. I added a handful of chopped green beans, just for added colour. I think next time I may 'up' the spices a bit, but that's just personal preference.

From: Aamna

On May 27, 2006

This was a great recipe. It didn't turn out spicy for me either... not that it matters, because I do love spicy food! It was just right. I loved it.. thanks for posting it.

From: -Sylvie-

On Jan 15, 2006

Thanks for posting this great recipe. I used two chicken breast filets, weighing about 300gr together, as there are only two of us, but I still used the same amounts for all other ingredients. I think the amount of sauce was just right and if I made it with the stated amount of chicken I think I'd double the sauce. I didn't have green chilis so I used one fresh red jalapeno pepper and just a little over 1tsp of chili powder and it was just right, nice and spicy without being too hot. The only other thing I changed was to add about 1 tsp of regular curry powder towards the end of cooking, for a bit of extra flavour. We served it with basmati rice and naan breads and I'll be making it again. :D

From: Jewelies

On Feb 16, 2007

This is excellent, we really enjoyed it. I didn't have fresh green chillies so used jar red chillies. Used about 1 1/2 teaspoons of chilli powder which was hot enough for us and we like hot curries. As the mix was simmering at step 3, I did keep a bit of an eye on it and probably added about a 1/2 cup of water so it wouldn't dry out to much. Also used the entire tin of coconut cream. Thanks for a winner Sarah!