So tasty! I doubled the recipe, used chicken thigh fillets, but there was ample sauce left over so I would use 2kg next time, or 1.5kg + 1/2kg vegetables. I also thought I had made this and liked it. The rest of my family wasn't in love with it and was a little too spicy for them but I plan on making this again for myself when I get my Indian food craving! Easy to make coming from someone who doesn't do a lot of cooking. I used chicken thighs, 1 can of coconut milk instead of yogurt and added cauliflower and chick peas last 15 minutes of cook time. It tasted great as leftovers several days later. I think this recipe is a good base for adding other flavours, may be will try with garam masala next time. It's good for low carb diets, just add salad, no need to eat it with rice.
I liked how easy it was to make this, and it's flavourful and filling. Cooked for about 20 minutes since I was using boneless chunks of chicken. Like a few others, I also used (two) large boneless/skinless chicken breasts cut into cubes. This wasn't my first time making it and our family LOVES it. As well as some others, I used bone-in skin-on thighs and add some chopped tomatoes that were overripe. This was a simple curry with loads of flavour! I used garam masala for my curry powder – I prefer the stronger spices. Have served with rice, cubed potatoes or naan depending on mood -all good! I added chopped spinach in last 5 minutes for added vegetables. I would cut by half and then taste at end and adjust. I forgot in my previous review to say that I have made it with boneless skinless chicken thighs and it also works well. Aside from this, the recipe was followed exactly. Once the chicken was added, it took about 20 minutes to cook. I used 2.5 lbs boneless skinless chicken breasts, 3/4 cup light coconut milk instead of yogurt, 1 tsp salt instead of 2, garam masala curry powder, 2 cups frozen peas & carrots, and lightly salted cashews. This was delicious and my family loved it. Our favourite substitutes are boneless thighs, canned cherry tomatoes and reducing to 1Tbs of the curry powder by blending in other spices like cardamom, turmeric, more cumin and garam masala (though we definitely had a batch with too much garam masala so we go easy on that one) and using a pepper blend like aleppo in place of the cayenne. This is fast becoming a staple because of the flexibility and simplicity of the fundamentals.
It all hinges on how much or how little you want to play with the 3 Tbs of curry powder and the style of curry powder you use.
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