Green Chicken Curry

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This is so delicious! I mean seriously great! To all you new home cooks and new ethnic eaters PLEASE take the advice if you want to try a great new dish:
-Do NOT use water (clearly it'll add no flavor at all, try veggie/chicken/beef stock
-Do NOT use the quantity of water (I used a total of 1cup veggie stock
-get a good toast on the spices to enhance the flavor
-be DARING with the spices (I used 1teaspoon of garam masala, I LOVE it
-really cook the moisture out of the masala paste. (It shouldn't be watery at all
-I cooked the paste longer to ensure the moisture was out

I don't eat meat so I used egg plant & potatoes then flaked salmon ontop AFTER I finished cooking it. Served it with naan bread. No utensils needed lol dig in with those fingers!

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Yum yum yum! Made this on a last minute whim and LOVED it. Always looking for fun ways to cook chicken. Made mild for hubby and spiced up my serving. Changes made: used chicken breasts, cut in chunks. Used dried mint and parsley, only because I was totally unprepared to make this recipe. Flavorful, tender, and fab!!

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Aarti: Thanks a lot for this tasty recipe. If i may be allowed to make some commentaries, i´d modify the recipe as follows to reduce recipe preparation time, increase meat yield and quality:

After masala preparation:

Varnish the chicken with an adherent, coat every piece in the masala, stirr for about 2 minutes and remove from heat.

Add about 1 1/2 cups water to the remaining masala and the vinegar.boil until the sauce has thickened slightly , and then add the seared chiken for about 5 minutes.


Please let me know your comments,

Thanks,
Enrique

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Unfortunately, I can say nothing positive. I would not reccomend using 1 1/2 cup of water, it tuns the masala into green mush. The chicken did not absorb the flavor, this recipe was a disaster and I ended up throwing my portion out, while my guest added mint chutney and graciously ate the food as it was visible I was very disappointed.

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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.