Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef

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Enjoyed this more than I thought I would. It was really good with a nice balance of flavors. Slight adjustments as follows: I didn't use the spinach, substituted 2 hot chile peppers for one jalapeno and used 1 can whole tomatoes and crushed them up in the pot, halfed the chicken stock, didn't use the tomato suace or diced tomatoes. Still had to use some corn starch to slightly thicken the sauce at the end. Chicken took about 7 minutes to cook once added to the pot. Would not skip adding a generous dollop of greek yogurt, some scallions and the cilatro. Served over basmati rice.

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Tasty? Yes. But too soupy, not saucy. I'd use only 1/2 cup of broth; you can always add more but not take away. I had to reduce it down and add flour. I decided to make this when I heard Rachel say she was using mango chutney--bingo, I had some in the pantry forever and didn't know what to do with it. Since my chutney was HOT mango chutney, I didn't add any more heat. Also, the sauce was enough to handle up to 3 lbs meat. I used 2 lbs of pork tenderloin. I omitted the spinach. All in all a good recipe, but I have about 8 Indian cookbooks, and this recipe was lengthier than most of those. It wasn't hard, just a lot of sections to prep to then put all together. Not a fast weeknight meal but a meal to play with when you have the time. I won't be making this again.

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Another winner from RR. Very flavorful and delicious. I cooked it with chicken as my protein. Also added golden raisins and chick peas for a more Morrocon flare. Delicious. Thanks once again Rachael for not only teaching me how to cook, but loving to do it!

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Perfect and not too spicy!

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Juicy and tender I love this recipe!