Green Chicken Curry

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This recipe was alright. It's certainly a very mild indian curry dish. The sauce seems to be lacking something, but I haven't cooked enough Indian dishes to know what is missing. I've made it several times and will probably make again, but not very often.

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This was soo good. I used lemon instead of vinegar (still get the acidic taste. I used coconut oil instead of olive oil because most curries have coconut in them. I used chicken stock instead of water. Delicious..

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as in earlier review, this was a big miss. i too had an amazing result with the chicken tikka and was hoping this would be the same success. missing alot, just tasted like a very bland chutney or saag or something...nothing good bout it at all. really you shouldnt waste your time on this one. gonna try all her other recipes though!

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Huge hit at my house, my husband wished he had some Jalapeno Chutney to mix with it, and that would have been great, but don't know how to make that.

However it is a dish the WHOLE family said I would have to make again.

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kinda bland; not sure what it's missing. and i am not a "heat spice" person, so it's rare i need more spice or heat

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This recipe was a total miss unfortunately. I had such high expectations for it, especially after seeing the number of great reviews and succeeding with Aarti's Tikka Masala recipe. I followed the recipe strictly and the end result was a watery, undercooked bland mess.

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Delish! I tried it yesterday, and my hubby and I loved it! It is very similar to the Goan (Indian west coast green chicken curry, and very similar ingredients used except for the yogurt. I am a Goan and I grew up with this curry and believe me with a bit of Aarti's clever tweaks to it tastes the bestl!! I am never going back to my old recipe!! this was full of flavour and had just the right consistency, silky smooth, not watery. However, I did a few changes though after reading the reviews, which said the curry came out watery.
1I put in the food processor, the cilantro, mint, red onion, garlic, ginger, a bit of salt and pepper with a bit of olive oil, instead of water just to make it into a paste. This way the flavor is not diluted by the water.
2 When cooking the chicken, I added only about 1 cup of water instead of 1 and 1/2 cup and cooked with the lid closed.(this keeps the flavours in and also keeps water from evaporating
Rest of the recipe was the same.
Thanks Aarti!!

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I've had a lot of curry, every kind imaginable. This is by far the best curry I have ever had. I would cut down the water though, half it.

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I cooked it today but it was too watery! water must be half less!

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I agree with most of the commentaries. While making the curry I realized it didn't need more water, so I just didn't add it. I am glad I did it, it turned out really good. I don't know much about Indian food, but many of the flavors remind me of my home, so I look forward to try other recipes.