- Most Helpful
- Highest Rating
I made this again and want to review it again because it is one fabulous dish and worth 5 stars. This time I ground 1/2 cup of cashews and left 1/4 cup whole, to sprinkle on top. I added 1/2 cup chicken stock and only used 1 ts salt, to make it a bit saucier. Worked like charm.
This was delicious! I'll definitely make this again sometime soon. I liked how I could just throw the chicken in there and let it boil instead of frying it in the pan. The only change I made was that I used 1 tsp of ground ginger instead of the fresh ginger and I left out the garlic. I served this with Jasmine rice that I made in my rice cooker. Next time I'll just slightly crush the cashews. They were ground too fine and I would have liked it better if there were bigger chunks. I made this meal for my roommate and I. She somehow manages to find something wrong with 98% of the recipes that I make but she didn't have a single complaint about this recipe! Thank you for sharing this recipe
This is the best curry recipe that I have ever had - the different spices and flavors are absolutely delicious! I will make again and again. Thank you for such an outstanding recipe.
So yummy! I wouldn't chanfe a thing on this dish. I chose to serve over brown rice instead of white. Also keep in mind that if you want to eat it as leftovers the next day, the sauce will thicken.
Nice but not sure I would make it again. Add the cilantro near the end if you want to boost its flavour.
I used two tablespoons of curry instead of 3 and I still think I could have used a little less (I don't like extra spicy food.) I also used a less butter and added a little olive oil to saute the vegetables. We enjoyed this very much served over rice.
Loved the curry. I made half a recipe but used Rotel for the tomatoes. Loved the spice. Served with naan and rice.
Delicious! Easy! Definitely a keeper! I made it a little spicier than the recipe called for, but that was just personal preference.
This was fantastic. My husband said it was better than anything he'd eaten in a restaurant. I cut the salt in half and it was still plenty flavorful. Served it on basmati rice with a side of sauteed purple cabbage. Not a fast meal -- better for a weekend or when you have a good bit of time.