I actually grated a sweet potato into it to add more veggies and it didn’t alter the flavor. I rarely finish with the cashews as not everyone likes them. I’ve also added broccoli and other veggies and we serve it with naan on the side. I put the curry powder right into the pan with the sauce ba on the tofu first. I replace the chicken with tofu, baking it on the oven before adding to the pan. It’s in my bi-weekly rotation as it’s quick, easy and the whole family enjoys it…one of my daughter’s favorites. Total Active Time is way longer than 20 minutes - so do the prep work ahead and plan on 20 mins 'cooking' time. But the basic foundation of the recipe is great. If you like spicy, if you don't increase/add spice you'll probably find the dish lacking in flavor. The tarka mustard-cashew topping is great - definitely need to double it. When chicken slightly browned added coconut milk mixture (did not use blender - minced and made a paste of the garlic and grated ginger). I used more onions and sprinkled with cardamom, pinch of red pepper flakes and turmeric while cooking - when onions were soften added some minced garlic and the chicken cubes. I left the chicken sit in the mixture in the refrigerator about 1 hour. I used about a heaping TB curry powder and about 2 tsp green curry paste. So why doesn't Epicurious allow a space for notes anymore? And why does the app not allow you to rate a recipe? The changes they keep making to the site are not helpful at all.įour forks, but this is based upon my increase and addition of spices. We agreed that chicken thighs would be too dominant a flavor. We love hot stuff, but this was just right - not too much chili or curry.
The result was a clean, very tasteful dish. Served raw spinach on the side and served in bowls with brown rice. While rinsing out the coconut milk can, I added about a half of a can to the pot. Then I added the coconut milk, grated ginger, chopped garlic. I sauteed shallots (not onion) in vegetable oil, and bloomed cardamon, ground red chili, and curry (about 1 T). I used boneless skinless chicken breasts and did not pre-season them with curry. Since Epicurious doesn't allow a spot for "notes," I'm writing this review so I'll remember how I handled the recipe (which was very good and incredibly easy). Will try again with my favourite, Clive of India. I believe this recipe has potential, but the quality of the curry powder is paramount! Unfortunately the one we used wasn't up to scratch.
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