Green Chicken Curry

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This tasted like an authentic Indian dish from a NYC restaurant. I served it with Guy Fieri's Bollywood Basmati rice. Like other reviewers, I substituted chicken broth for the water and had wonderful results.

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very good! i didn't have mint so i used parsley. also, instead of yogurt, i added coconut milk at the end and let simmer more. it was fantastic!

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This recipe was my first home cooking Indian experience and overall I was pleased. The flavors were balanced and the onion and ginger mellowed nicely. I would DEF recommend serving this with Naan, because the sauce is yummy and there was plenty left over to soak up. I am used to making Thai curries and I do have to say I missed the sweet factor I usually get with the pineapple and coconut milk, but this was a zesty and fresh dinner that still satisfied. One could add crushed red pepper for some more heat if desired.

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Great curry layers and layers of flavour. Used the recommendation to use chicken broth vs water and very please.

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This was AWESOME!!! I will make this again and again- everyone was raving about this!! Thanks!!

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I've made this twice so far, and it's such a great dish! I like to serve it over pine nut couscous. I will follow the suggestion next time of a previous reviewer by brushing a little olive oil on the naan bread and heating it under the broiler for a couple minutes. Looking forward to that. When I first made this, I was a bit skeptical it would turn out so great because the mint and cilantro puree smelled so strong, and I thought it would be too minty. But in the end, it all works out beautifully.

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Definitely use chicken broth instead of water. Otherwise, this will have a lot of good spices, but it will taste like something is missing. Broth definitely gives it that filling body you are looking for. I also added a little more of all the spices. This is restaurant quality curry.

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Loved, loved, loved this curry! I just couldn't believe how well rounded all the flavors ended up. I did the exact recipe except I used chicken ***** (cut in half for thinner pieces brown basmati and whole wheat Naan bread. I brushed the Naan with olive oil and rubbed with a clove of garlic and put under the broiler for about 2 min a side to warm alongside the curry. Just fabulous (my three year old ate her whole plate!
-Way to go Aarti, I was rooting for you from the beginning and can't wait to watch your show!!!

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Great recipe, however, to jazz it up, I used chicken broth instead of water and coconut milk instead of yogurt. Added carrots, green peppers peas and potatoes during last 10 minutes....FABULOUS!!!

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We really enjoyed preparing this dish. Please check out my review on my blog at http://bit.ly/cAj9ax