OOPS! I goofed but this dish turned out wonderfully anyway. I added white wine VINEGAR instead of white wine. Actgually, the meal had a nice little bite and we all enjoyed the sweet and sour sauce. Next time, I won't brown the chicken at such high heat - it dried it out a little. But, this was wonderfully flavorful.
This turned out absolutely delish! I basically doubled the recipe (I never cook just for 2) using already ground spices, using 1t each of ground cumin and coriander, and 1/4t ground cardamom. I also used boneless chicken thighs instead of breasts. Definetly a keeper. Froze the balance for another wonderful dinner in the future.
This is a wonderful dish! I did make some changes however. When using cardamon pods, you break them open and roast the seeds. Also, I saute'd the onions and then added the roasted/ground spices and remaining dry spices then I added the chicken (You lose some of the flavors when you add the spices to cooked chicken). Oh, I did not add the white wine either. My Hubby is from South India and really like the flavors. It's one I'll def. make again! Thanks for sharing this!!
Excellent, although the prep time given seems completely unrealistic to me. One great time-saver is using Sri Lanka (a.k.a. Ceylon) curry powder: the spices are already roasted and mixed, so you can just toss it in! If you can't find it in a store you can order it online--it's a delicious, dark alternative to regular curry powder.
Made this for company...was a big hit! I didn't have the seeds either so we just used ground cardamon & coriander. It turned out very nice - we will definitely make this again. Thanks for sharing!
This was excellent! Loved it. Followed the recipe and wouldn't change a thing. Thank You, I will make again.
This recipe had nice flavor and was easy to prepare. I followed the ingredient list and directions as posted with no modifications. I thought the dish needed quite a bit of salt, but you did say, "to taste." The fresh cilantro makes the dish. Thanks for posting.
Delicious & easy. Like CHef #358821, I doubled the recipe and used ground spices. I also added 1/2 a diced fresh jalapeno for 4 servings. I really enjoyed this and will likely make it again. I only simmered mine for 45 minutes and it was thick and tasty. Next time I may use canned tomatoes as the fresh ones really mixed into the sauce. Great flavors!
Very nice! Spicy but not hot. I doubled the recipe and made it in the crock pot - I used a 14 oz can of diced tomatoes instead of fresh. I also added a couple of sweet potatoes I needed to use up, which went well with the mix. Thanks for posting!
I gave five stars because I didn't use all the same ingredients. However, mine really came out to more of a four. I've been experimenting with using all pantry ingredients or things that I would normally have in my home. That said, here's what I did. I toasted about 1/2 t each ground cumin, ground coriander and ground cardamom until I could smell it and set it aside. (I was too lazy to bother grinding the whole spice) I thoroughly drained a can of white chicken meat and sauteed this in a little vegetable oil to brown the chunks. I followed the instructions after this until I got to the coconut milk. I used 1 T dry coconut milk powder with 1/3 C warm water for the coconut milk. I didn't have fresh cilantro on hand, but I did have fresh basil, so I used that. I hate when people change up my recipe and give it a bad review. I'll bet this was a 5 without all the changes I made.