Good recipe with an interesting and different taste. Thanks for sharing. I have three changes: Only used 2 cups of water, not 6. And I find that caramelized browned onions taste better if they are cooked at a low heat for a long time. For this recipe, it took about 30 minutes. No burned edges that way. Lastly, I would probably make only about 1/3 as much curry because I had LOTS more curry than chicken. And while the curry tastes fine on its own, it was really special with the chicken/tamarind.