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"Loved this recipe! I was using my oven for roasted potatoes, so I cooked this in a cast iron skillet on the stovetop the entire time. I did not double the sauce and there was plenty for servingbon the chicken, but not enough for potatoes. After the chicken was done, I reduced the sauce by half in the skillet, and it got rave reviews! Last thing, I..."
Jun 18, 2011 on Food.com
"My family enjoyed this recipe. I added two ribs of celery with the onion, used more spice than specified, and used yogurt instead of milk. It had enough heat, but it didn't have the complexity of flavor I usually enjoy in a curry. Next time, I will add raisins, and maybe some garam masala."
Feb 21, 2010 on Food.com
"This is a wonderful recipe - I will make it again. The only alteration I made was that I doubled the recipe, but only used two jalepenos. It was still very hot. I thought it was perfect, but if I would have used four it would have been way too much."
Dec 16, 2009 on Food.com
"This is a delicious, rich curry. My only suggestion is to add extra red pepper if you like more heat."
Aug 23, 2009 on Food.com
"I made this because I had all the ingredients, and it is delicious! I used 2 cups of coconut cream, 1 cup canned tomatoes instead of the fresh, and added a handful of fresh basil at the end. It is rich and delicious. I am definitely adding it to my regular rotation, but might try it with lite coconut milk to reduce the fat content."
Nov 29, 2008 on Food.com