Indian-spiced Chicken

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I'm not sure this turned out right for me. Indian is not my favortie. I wouldn't make this again.

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My husband LOVES thai and indian food - and my stomach ulcers don't. But I added the tomatoes with the onions in the beginning, and hopped up the cinnamon, poured the final recipe over emiril's curry rice pilaf, and voila! - A hot, spicy, and >>sweet<< dish that we both LOVED. It's all about the layers.

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I liked the dish, but the curry seemed to overpower all of the other spices in the dish.

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Great recipe....fast and furious (spicy.
Thanks

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This is easy and tastes good. I think I may double the amount of spices next time.

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I think I might have used a bit too much ginger. I also just feel like this is missing something...maybe next time I would use a better curry powder. Still...it is okay...just not the best.

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I made this and let it marinate for about 4 hours, since the reviews said the longer time was better. I used fat free yogurt and fat free half and half to keep it lighter. The flavor was wonderful! Next time I will cut down a bit on the half and half towards the end-I think since I used the fat free version, I didn't need to use as much. But the flavor was great--definitely will make this one again. Since I used the fat free stuff, I knew I was being good, but the flavors made me feel like I was being bad! Thanks for a great recipe.

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This recipe is perfect for me. It's easy to prepare, easy to cook and it's fool-proof. I am a new mother and don't have much time to slave over the stove, so this works out great and the taste is pungently amazing!!

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I LOVE in Indian food so I was little skeptical but I'm really pleased with this recipe. Someone mentioned it was similar to a Korma so I added a few tablespoons each of golden raisins and sliced almonds and it's excellent. The sauce was a quite thin so I pulled some out, added some corn starch and put it back in which cured the problem. Can't wait to invite some friends to try this one again.

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Easy and flavorful.