This spicy Indian dish is full of great flavours, very easy to make and a deliciously warming curry for spice lovers.
I have made this a number of times in the last couple of weeks, using chicken and with just veges for my veg daughter. It is great and easily doubled. Get the authentic Indian flavour without too much complicated spice mixing. No need to change anything. If I'm making stock while I'm cooking this recipe, I'll add stock instead of water into the recipe. Definitely my new go-to recipe. - 01 Oct 2017
If I'm going to review a recipe it will only be if I stayed true to the instructions. I can't justify giving a bad review after writing about all the changes I made. Well guess what? This recipe is freakin great! Every bite was like a party in my mouth. Young and old, everyone enjoyed it. The leftovers were even better the next day. DON'T CHANGE A THING. - 03 Jan 2010 (Review from Allrecipes USA and Canada)
I have not made this recipe but offer this suggestion as I have used Garam Marsala before in another recipe very similar which was well received. For the Garam Marsala you can substitute: 2 tsp. ground coriander, 1/4 tsp. EACH ground cardamom and cinnamon, and 1/2 tsp. ground black pepper. Garam Marsala can be purchased at Penzey's or at World Market. - 02 Apr 2010 (Review from Allrecipes USA and Canada)