Traditional Chicken Curry

Thickened and added cream

Flavourless ! Followed the recipe to the letter, honestly really annoyed having put the time in to make this, seriously lacking flavour, tastes like a watered down frozen birds eye curry! And when I say tasteless don’t mean not spicy I mean just tasteless slop! Even more annoying I have three portions left for lunches I am not looking forward too. Don’t bother wasting your time on this recipe!

I thought there was too much liquid and it was Bland. If I cook it again I will reduce the liquid and/or use broth. May add some vegetables too. Family liked it. Easy to make.

This recipe was spectacular. i made one and a half of the recipe and doubled up on aromatics and spices. i used skinless drumsticks as i’m not a big fan of chicken breast. i also used unsalted chicken broth instead of water, because i needed to use it up, besides, why use water when you can use broth! LOL i served it with basmati rice and naan. will definitely make this again and again!

I would DEFINITELY make this recipe again. It was superb; in fact, it was even better after it sat in the fridge a couple of days to let the flavors mingle. YUM! My hubby requested that I tinker to make it spicy, but I really enjoyed it.

This was good, but not great. Another reviewer was really on point when saying this is closer to tasting like chicken chili. The only real change I made was adding a few veggies – zucchini, bell pepper, and carrots (all added after sweating the onions). Although I enjoyed it, it certainly wasn’t what I was looking for in an Indian Curry. BTW, I waited to add the yogurt until near the end – as I’ve seen recommended by other reviewers and in recipes – but it curdled anyhow. Will definitely use coconut milk the next time I make a curry.

very good! We added a little bit of spice to it after serving up the kids but even without that it would be very good. Am for sure going to make it again!!!!!

I was a little disappointed. I am a huge fan of curries, and this one seemed lackluster in flavor. It wasn’t bad at all, but I think I should have doubled the spices, and might prefer coconut milk over yogurt. I might try it again with those changes, but not like this!

We and our friends thoroughly enjoyed this recipe!

This dish smelled delicious! However, I was a little disappointed with the end result – not sure why. I wont be making this again, but it was very fun to make a traditional chicken curry dish!

This is a good solid recipe. Will make again.

With a little tweaking this recipe could be super delicious. Since it was my first time making it I followed the directions. Next time though I will probably make it a a lot spicier. Also, this makes a LOT more than 6 servings.

I made several substitutions. I used a Tbsp of garam masala and substituted a Tbsp of a good curry powder for the other spices. Instead of yogurt I used coconut milk as others suggested. I didn’t have the lemon or tomato juice (substituted a can of tomato sauce. I always prefer more vegetables so I added chopped carrot, bell pepper and two jalapenos at the same time as the potato and for the last 10 minutes some frozen peas that I had on hand. Many vegetables would go well in this dish. I also added a chicken bouillon cube to the water. Salt was a must add! Awesome recipe! Everyone was begging for more and for thee recipe.

I was nervous about the long list of ingredients, but now that I have made it so many times, I wouldn’t change a thing. This is a great curry that you can easily adjust the “heat” to your own preference. About half way through, I divide the curry and make one very hot for myself, and the other I leave mild for my husband.

As I was anxious to start this (and hungry) I put the lemon juice, salt and pepper into the pan with the chicken (I used chicken thighs). I also substituted low fat creme fraiche instead of the yoghurt and did not add water as we like a thick curry. This curry was delicious! Better than some I have had in Indian restaurants. This has been saved to my recipe box and will be used many, many times in the future!!

I’ve tried this recipe twice so far and really enjoy it. Although I didn’t follow the tips of the previous reviewer, I will keep them in mind when making it again.

I followed the recipe exactly and it tasted more like a chicken chili. My 3 best friends are Indian, so I have had a lot of authentic Indian chicken curries. They all taste different, but this is not even close.

This is excellent as a starting base – don’t be afraid to try substitutions though. While it might not be authentic, this tastes great with about 2-3 tbsp of yellow curry, a handful of yellow raisins, and coconut milk instead of the yogurt.

Great flavor! The only thing I did differently was use boneless/skinless chicken thighs and a couple more garlic cloves. I also left the cover off the saucepan for a while to let some of the liquid cook off (it seemed a bit watery for my liking)I will definatley make this one again! I think next time I might add some red pepper flakes to spice it up a bit.

I am going to try that recipe today, but I can’t find the curry in the igredients.How much, and when to put it?

Added 4 cloves of garlic