This made a really delicious chicken curry that went well with the eggplant burtha and naan I made for dinner the other night.

It worked out well.). I substituted about a tablespoon of fresh basil from our garden. Barb H. Thanks, for the suggestion on the substitution of sour cream for the greek yogurt. Thank you once again! It looked great and smelled delicious, the chicken texture was nice…looked just like your photos as as I cooked it. If you can get kids to do that, you know it’s good. Every Berry Muffin Recipe for Dummies (vegan)…plus the Bodacious Health Benefits of Berries. I didn’t have peas -put in edamame instead…. The kids really enjoyed it. Coconut products were bad mouthed by the Soy lobby and people got away from it even in countries where that is in plenty. Will add cumin in the leftovers. I’m so excited to try many more of your recipes. Hi Fanny, I’m not sure I understand your question – could you clarify a bit?

Sandra, I have searched & tried to configure this taste for so long! Thank you for this delicious and easy recipe. So good. Hello, if we wanted to increase the heat, what would you recommend? Hi Jenny I really want to cook this for my hubby but would like to know how to make a decent mild curry powder to use with this recipe please can you help with this? I may add sliced mushrooms next time, because we like them. I don’t think I’d ever cooked chicken with this technique – thin sliced browned at high heat and finished in the sauce later – but it turned out really tender, so I’ll remember that! I tinked a bit and used a red curry paste rather than powdered curry and we could not find cilantro ANYWHERE for some odd reason. Think, I have said to much for first communication! Thank you so much. Hi Jenn–Can I make this the night before and reheat when company arrives? It was nice to cook something without having to go to store on a snowy day.

I’ll probably add something other than peas (can’t stand them) but otherwise, it looks absolutely yummy! Checkout the Inspired Nepta recipe: Easy CHICKEN Curry without onion yet tasty. Here in Florida, we get vegetables from our CSA from November – April. I made your chicken curry tonight. The standard indian way is to first throw into the pan finely chopped onion, garlic and ginger. (This was the first time I made an Indian dish.) BharatzKitchen-HINDI is probably my favorite YouTube channel for all kinds of Indian recipes! This was a fantastic dish! I’m a convert : ). In a blender, blend all ingredients until smooth. Can you pls suggest an alternative to the nuts here?…is cannellini beans the only way to ho and if so, how many cans would i need to replace the walnuts & pine nuts in your recipe, do you think?..& should i then also add more of some other ingredient to give it that oomph…what do you think? Thank you for adding a new chicken dish to our lineup. This recipe was super easy to follow and came out exactly as promised. Was looking for a good idea for dinner with little more than some drumsticks (not breasts), yogurt (not Greek), oldish galangal and a little ginger, but with plenty of Madras curry, fresh cilantro, chicken stock, basmati, etc., and looked at Jenn’s technique.

I made this tonight and hubby is a curry snob – he is going to LOVE this!! I have made this recipe a few times and I absolutely love it! Place all ingredients in a blender or a high powered Vita Mixer, and mix until smooth. 4. My son LOVED it and asked me to make it again the next week, which I will happily do. Non-fat might not blend in quite as well as 2% (the difference is truly minimal) but that would not notably affect taste. Plus anything made with curry powder is going to toast like super noodles. Hope you enjoy! Some of mouths fed liked it however. Thanks Jen for another successful meal! Save my name, email, and website in this browser for the next time I comment. All I have in the fridge, will it ruin the dish?? I need to make it for a big crowd…is it possible to do it in a crockpot? Thanks!! Patak’s concentrated curry sauce with coriander and cumin. Do they add it for the taste or the texture of it??? Get new recipes each week + free 5 email series. I love Indian food but when making it at home it never really seems the same. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. It is definitely a keeper. Worked just fine. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

Hi Loriejean, The cost of preparing this recipe would really depend upon which of the ingredients you’d need to purchase (versus which you have at home) and the prices at your grocery store.

I cut the sugar by half, reduced the amount of chicken and added some cauliflower for crunch and red bell pepper strips for color. The curried roasted carrots were excellent. Found this to be a little bland. The chicken turned out very tender. Wellness Shots: Ginger Turmeric Lemon Potion Made in Your Blender! I added a little cinnamon and a bay leaf and more Greek yogourt than in the recipe and it was delicious! Love your recipe’s, every one! I will try it with cornstarch next time. I’ve already tried several of your recipes and so far all have turned out great! thank you

I love your recipes! You can always print a website page. Even the technique is very different. I used hot curry powder and added some more sweet curry powder. I was expecting a little more kick so I squeezed lime over our finished plates. I hope my comment doesn’t hurt your feelings. Followed the directions to a T, and it came out super. The recipe looks delicious.

To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more. I can’t wait to make it again, we love Indian food and it was just like we were eating at masala bites. I also didnt have cilantro, but it tasted great without it, and i most likely doubled ginger by accident which made it spicier but very good.

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