Green Chicken Curry

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This was my first time making curry and it was a success! My husband who claims to not like Indian food even loved it. I did substitute chicken stock for the 1.5 cups of water and used boneless skinless chicken breast instead of thighs. It was very flavorful and I will definitely make it again.

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We had such high hopes for this one, based on the reviews. I'm sorry, but we have to give this one thumbs down. We live in Pennsylvania Dutch country, so I'm embarrassed to say, we've never had curry before. So maybe is was the lack of familiarity that caused the problem, but...... Everything started out fine. The kitchen smelled great as we made the curry sauce. (is it called sauce? The problem came when we added the "water to cover". Water does not any flavor to anything. Ever. By the time the chicken was cooked through, the sauce had not thickened. It was a thin, soupy mess, and the entire dish tasted like, water! All that great flavor was washed out by the massive amount of water. I'll bet this dish would be much better with a change in technique. We plan to try other curry recipes, because we're thinking it can be really good if done right. But this recipe did not work as written.

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Absolutely delicious! This recipe is amazing. I added cayenne pepper. It works great with medallions of pork tenderloin as well! I will definitely make it again.

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Made the recipe for the first time tonight, It is the best green curry i tried and my husband tried it for the first time ever and he liked it a lot. I added some more garam masala at the end, and some cayenne pepper for some heat. Served it with basmati rice and garlic naan.
Yummy!!! Thanks Aarti.

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If you have never cooked any type of curry this is a great place to start. This recipe is very very easy and the end result has always been good. Just becarefull not to over cook the chicken because then it can get tough.

What I have done with this receipe is to cook the chicken in the masala, then I remove the chicken just before its done. Once the masala is done cooking then I will add the chicken back in to finish up. This is how I make sure I don't over cook the chicken.

I'm sure its not the right way but it works for me, and everyone I have made this for have raved about Aarti's Green Chicken Curry.

Thanks Aarti

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Delicious! We love Indian food but I've felt intimidated about making it. Thanks to Aarti, I feel much more confident about it now. This recipe was easy and well written. My picky-eater children both ate a small helping! Next time I will use chicken broth -- and probably less than 1-1/2 cups. The Thai chilis sound like a good idea too!

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Terrible ! I had to get rid of the bitter taste of the gravy by using a lot of sour cream. Even yougurt could get get rid of the taste. I would not recommed it to first time curry makers. They'll complete hate indian food.

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Made this without the coriander and malt vinegar and it was still great!
Since it was just two of us, I halved all the ingredients except the spices, which I used in original amounts.( I love spicy food!

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Very delicious and easy to prepare. There are a couple of changes I'll make next time - a little less water and add some heat. The good news is, it's worth making over and over again!

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This curry is wonderful! The flavor is great but not that spicy - next time I will add the Thai chilis that another reviewed recommended. Also, I cheated and used ground ginger and chicken breasts which worked out fine. The 1.5 cups water at the the end is a little much, either use less or simmer for longer than the 25 minutes. I served it with naan which scooped up the curry perfectly! Lastly, this recipe served two hungry adults with one serving of leftovers, not the "4 to 6" people advised.