4 Reviews

I used low-fat yogurt (well beaten) and chicken thighs instead of chicken breasts. The result was excellent - light-tasting, spicy and colourful (and the leftovers reheated well next day in the microwave).

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Anya March 22, 2002

This was easy to make. It was very tasty and I found it even better warmed up the next day. I will definitely be making it again. Next time I may try a slightly hotter curry powder. The fennel seeds really make it and the smell is lovely. I served it over nutty brown rice. Delicious.

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Debra Smythe March 27, 2002

This was wonderful.I,ll be making this again often.I served it with Basmati Rice,sliced bananas in yogurt and a beetroot Raiti

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Norahs Girl September 21, 2001

I don't hand out 5 stars easily but I think this one qualified. I was a little unsure how all the flavors were going to come together but it turned out great! I had really large breasts so only used 2. Also had no curry powder so made my own with cumin, coriander, fenugreek and a pinch of cardamom. At first the turmeric made it taste chalky but as it cooked the flavors evened out. I think it might be better to slightly grind the fennel first so that the flavor spreads better throughout. For the onion and garlic I used a food processor so that it was a fine dice. I think I could have used less water because there was a lot of onion juice that never really cooked down. I also think adding some fresh grated ginger would complement nicely. I loved the color... I took a picture and hope to have time to upload it.

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Chef Tweaker May 20, 2012
Green Chicken