7 Reviews
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rachelinmpls on 11.22.2016
I made this twice, thinking after the first time I could maybe tweak it into a recipe I would like better. This just was not as flavorful as I would have preferred.
vthungrymom on 11.12.2011
This was so good. My husband loved it and I could eat up the sauce all by itself. I meant to add some potatoes but forgot. The flavors were just as I’d hoped they would be. I let the chicken marinate all day and it was so worth it. I did not add jalapeno because I thought I would serve it to my kids but I chickened out and ended up making something different for them anyway. So my husband and I added hot sauce to our dishes. Next time I will have my kids try it. I can’t wait to make it for guests.
Eat 2gather on 2.9.2011
My family loves this meal. It’s easy, the only complaint is that I need to think ahead to marinate the chicken. I serve it with rice and roasted asparagus, brocoli, or green beans.
Exarzun on 6.23.2010
The curry part of this recipe came out great, and the marinade for the chicken was quite tasty as well. It seemed to me though that the whole thing could use some more vegetables, so I threw in some green pepper, corn, and carrots, which not only help make the dish a bit more healthy (always nice), but went pretty well with the curry in general. I love how easy the whole thing is!
skoo on 6.10.2010
Made this last night and it was deeee-licious! I used 3 boneless skinless chicken breasts and one russet potato both cut into chunks. Next time I will probably use cut up chicken thigh. I love that I learned a new technique with this recipe! I only had spicy yellow curry powder so I used that in the full amount. It made for a pretty spicy curry but we loved it! You could really taste the marinade too (which I threw in in full with all the chicken, it didn’t mention whether or not to). For the potato I just threw it in after the onion got a little softened and cooked for a minute before adding the chicken. I did let it simmer for quite some time. The only issue I had was that the sauce was thinner than I would like (I added 1 1/2 cup of water after the chicken) so I made up a little roux and threw it in. It worked like a charm. Thanks again I will be using this recipe a lot!
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emilyborland on 5.1.2010
I made this a few days ago and it was great. I WILL be making it again!
My changes were that I used boneless chicken breasts cut into chunks, and when they were mostly cooked through I added very thinly sliced potatos to the broth to simmer until done. SO good, and I liked the heat on it!
mouse on 4.28.2010
I had trouble with the curry slurry, but it was likely because I used Garam Masala rather than curry powder – the masala got very gummy and looked most unappetizing, so I started over just using it dry, added to the hot oil. The result was pretty good!
Question: I will try again with a good curry powder. Does anyone have a recipe for blending one’s own curry powder, or a suggestion as to brand?
evasnow on 4.5.2010
I’ve been wondering what the secret is to this style of curry for years. Turns out, the “curry slurry” is it!
Made this tonight and it was wonderful. I left out the jalepenos and it was plenty spicy. I used chicken thighs, which was good, but I think next time I’m going to try something similar with lamb.
Definitely something I want to try again.
rubybell on 4.5.2010
I made this tonight, it was very yummy with some changes. I used 3 pounds boneless skinless thighs.
I used way more cilantro and a whole bulb of garlic.
I put this in the food processor with the tomato and one onion (did not add it later with chicken) and processed until finely diced.
I don’t like tumeric so I subbed a heaping tablespoon of smoked paprika. I also used one tablespoon of dijon instead of one teaspoon. I cooked the curry powder until thick but not a thick paste. I then added the chicken thighs, covered the pan and let simmer, stirring occasionally until the chicken was almost done. Towards the end I added some sliced mushrooms. No need to add water, the moisture from simmering added plenty plus I did not want to dilute the flavor. WONDERFUL flavor !
Will definately make again. Hope Ree doesn’t mine I changed it so much.
rideap8nt on 3.27.2010
Made this 2 nights ago, it was very good. I did not add the jalapeno because I thought it would probably be too spicy for the kids. I used a whole cut up chicken, and I think I would use boneless chicken breasts cut up into chunks next time instead. I marinated it all day, but I think the chunks would allow the flavors to get into the meat more.
It was good and will become part of our regular monthly menu.