Chicken Curry

From: payno

On Oct 24, 2009

perfect nice tasting curry that dont take a long time to complete

From: icancook2uknow

On Aug 17, 2009

This was great! I too, cant stop from eating the sauce while it cooks. It has lots of flavor and was easy to make.

From: Charishma Ramchandani

On Nov 12, 2002

This is an excellent curry and I do agree a 100% with Bergy that the house does smell wonderful while this is cooking. I made this for lunch this afternoon using a 1kg 200gm chicken(skinless and cut into bite-sized pieces), 1 tsp. garam masala powder, 1 1/2 tsps. salt, paste of 1 medium and 1 small tomato, 2 chopped tomatoes(medium-sized), 2 medium onions(chopped), 3 tbsps. oil(as a substitute for butter), 1 inch ginger, 7 cloves of garlic, 2 green chillies(slit) and 1 tsp. turmeric powder. I also added a pinch of red food colour to the gravy of this chicken while cooking this same and it imparted a colour that's beautiful beyond words. I omitted the methi seeds and I definitely find them very unnecessary in this beautiful chicken dish. I garnished it with corriander leaves before serving and it looked so neat and presentable. My family enjoyed it with rotis and some yogurt on the side. Your mom is a fantastic cook, do tell her that Thank You, Rav, for a beautiful lunch this afternoon.

From: Sandi (From CA)

On Oct 4, 2008

Terrific! This was simple and quick, but with a big flavor payoff . I halved the recipe and used a couple substitutions based on what I had available: ghee instead of butter, roasted jalapenos for the chili peppers, ground methi for the seeds and kashmiri chili powder for the red. And all I had on hand were boneless, skinless chicken breasts. If using these, I'd suggest watching the cook time closely and making sure they're don't get overcooked. The result was a very tasty curry I served over basmati rice that we'll definitely make again. Made for PAC Fall 2008. Thank you, Rav!