My DH and I give this dish 5 stars -- we loved it! I cut the recipe in half as we're light eaters, omitted the sultanas and used chicken thighs instead of breasts. Otherwise, I followed instructions to the "t" and it was great. Very flavorful, yet delicate. Not spicy at all. Served it over rice with tomatoes and plain yogurt as garnish. *Note: this is the exact same recipe as the one found in CURRY by Mridula Baljekar.
This recipe was really 3.5 stars, but I rounded up. I took WendyBob's suggestion, and made it in the crock pot. I also put potatoes in it too, for a one dish meal. I used 1/8 tsp cayenne instead of the chili powder and doubled the garam masala. Serving size should probably be 2, instead of 4. Very easy, good flavor, and smells delicious while cooking.
This was a good recipe, made better in my opinion, by the other reviews. I used less onion (one small) and less water (only 3/4c) and I also upped the spices slightly. My own changes were: no mushrooms, because we didn't have, no sultanas, because DH hates, and, I totally forgot the tomato paste!!!! I didn't realize it til later because it seemed something was missing, and I imagine the tomato paste lends a lot to the overall flavor, so we'll try it again soon with that. I still found that even with one onion, that was too predominant a flavor. While I was cooking, DH said that his eyes were burning, this is after the onion had been 'cooking out' for a good 20 minutes. Still, we did enjoy it. One more point- this is a very, very, very simple dish. Very easy to cook- and quick too. Thanks!
5 stars for flavour, 3 stars for some of the directions, however I'm rating it on flavour and we'll DEFINITELY be having this again. Our blender is a bit useless so I decided to make this by hand, ie. finely chopping everything. and it still came out beautifully. The flavours are fantastic - it's quite mild on the curry front but is certainly not lacking flavour in any way. I made this as stated except for the sultanas which I omitted (personal preference) and I used double cream instead of yogurt because my yogurt had turned and cream was all I had in. My qualms re: direction, etc. were as mentioned before. As directed, there was too much water. In view of this I feel the 10min cook time is inaccurate and 20 minutes is more like it if you want to get the sauce thicker. I simmered this for 5mins covered and, when it was looking far too watery, removed the saucepan cover and simmered for another 15mins. All in all I think the whole recipe would have probably been better suited to a frying pan, in which case the water would have evaporated quicker and the amounts would probably have been fine. When I make this again I will definitely be trying it that way. I can't say enough how much we enjoyed this though. My picky other half usually won't touch curries (despite my best efforts) but we both thoroughly enjoyed it and will definitely be having it again. Even with an extended cooking time it is a quick and easy curry to make and is also very healthy. I suspect that you could quite easily use less oil, and I also suspect that this would work very nicely in the crockpot. We will most definitely have this again but I will be doing a lot of tampering with the directions. Don't let that put you off though - this is very good - flavourful, healthy and easy to make! Thanks for sharing Redsie!
Quite a tasty dish! 3 1/2 stars. I used half a large vidalia onion and this seemed to be a bit too much, as the onion flavour was quite prominent. I used only 1 cup of water and still had to simmer this 20 minutes to get the sauce to the desired thickness. For the chicken I used thighs. I served this dish with basmati rice. Made for PAC Spring 2007.