14 Reviews of Chicken Curry

From: Carrie Ann

On Oct 26, 2002

Wonderful! Time consuming, but the multitude of subtle and dominate flavours in this dish and the fragrant aroma make it well worth the effort. I added 3 tablespoons of Major Grey chutney to the dish to give it even more complexity. This is definetly worth 5 stars.

From: Spectatrix

On Nov 17, 2005

Magnificent recipe! I had ground coriander and cumin, rather than seeds, so I mixed them with a little olive oil and heated it to bring out the fragrance of the spices. I garnished with Mango Chutney (mango chutney), slivered almonds, and coconut.

From: Wine Freak

On Mar 22, 2005

This recipe was amazing. My boyfriend made this and I was so impressed. The complexity of the flavors and the perfect amount of spiciness made me go back for more after I had already eaten a lot. I don't particularly like raisins but they added a nice sweet flavor and a cool texture to the dish. We didn't have pappadams - we served this with a lightly curried rice. Soooo good.

From: IngridNL

On Nov 7, 2006

This is a really fantastic recipe. Subtle and wonderful. Thank you Carla!

From: Call Me What You Will..

On Jul 2, 2008

oh, my, gosh! one of the best things we've ever put in our mouths!! I'm a vegetarian and my friend Rachelle is vegan so we made a few changes. We used 2 pkgs of Smart Stripes Vegi chicken, substatuted the yogurt with soy yogurt and instead of canned tomatoes, we chopped up some fresh Heirloom tomatoes! And of course we used Vegistock instead of chicken. I also only used 1/4cup of cilantro, ACCIDENTLY left out butter, olive oil instead of peanut and left out the raisins and garnish... and it was AMAZING!!! We used powdered spices insteaded making it fresh, but holy moly... SO SO SO good... even Vegan!! We were drooooling! KUDOS!

From: Chef #1131490

On Apr 15, 2009

Very time consuming but well worth the effort. Tasted even better the next day too !!

From: Blackcats4

On Mar 30, 2008

We had this curry for supper last night and it is easily the best. So aromatic and with lovely gravy. I doubled the quantities and put half in the freezer. Thanks for sharing the recipe Carla.

From: Tannic

On Jul 12, 2009

My daughter and I really enjoyed this. It had great complexity of flavor without being too spicy. To cut down the time requirements, I used ground spices. I also used some more chicken stock (1 14.5 oz can) and 3 cups of frozen mixed veg so I wouldn't have to make a side dish.

From: Cara and Tovina

On Mar 4, 2008

Great recipe! The flavors are fantastic! We didn't have yogurt or raisins, but it still tasted wonderful. Just a few adjustments. It took me 30 minutes to caramelize (brown) the onions rather than 10. And next time I will add more red pepper. But there will definitely be a next time!

From: Chef #1384250

On Sep 16, 2009

One of the best curries I have ever made!