A rich and authentic chicken curry that rivals even the best takeaway. The curry uses a yoghurt base rather than cream or coconut milk.
Used different ingredients. Fresh coriander instead of dried One teaspoon of asafoetida One teaspoon of paprika One teaspoon of turmeric Canned tomatoes instead of fresh (the juice adds to it) No cumin - 02 May 2010 (Review from Allrecipes UK & Ireland)
Something else. after I had fried the onions and added garlic, ginger and spices I transferred to a slow cooker, added diced chicken and cooked on low for 5 hours... this worked really well...and was DELICIOUS! - 05 Aug 2010 (Review from Allrecipes UK & Ireland)
I LOVED this recipe. I am English and cooked this dish for my boyfriends 'very blunt and to the point' pakistani family. They absolutely loved it and said it did not taste like it was made by an english person. I replaced the ground coriander with plenty of fresh coriander, used a teaspoon of asafoetida, used canned tomatoes instead of fresh and did not include cumin. I also put in a spoon each of paprika and turmeric. Because of the changes I made I am not going to give the recipe 5 stars but overall it gave me a great starting point. thanks! x - 02 May 2010 (Review from Allrecipes UK & Ireland)