Potatoes and peas make this curry a meal-in-one, but it’s also delicious with basmati rice.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Choose a young, fairly fruity, unoaked white wine that has just a touch of sweetness, such as Viognier, Chenin Blanc, or Riesling. —Tim Gaiser
I bookmarked this recipe for over a year and only tried it tonight. The recipe looks easy and the reviews were fantastic. My husband who isn't a fan of my other Indian recipes LOVES this! Easy to make and the result is fantastic! We loved it!
Fabulous! My husband and teenaged son loved it, I adored it! I followed the recipe quite closely, except I used shallots instead of onions, and used a bit more coconut milk and broth so it was saucier. Next time I'll make rice and serve it over that. Even with the potatoes I think rice would enhance it. Wonderful flavors, smooth, sweet, savory, fabulous!
Phenomenal. Liked it better keeping the chicken more in cutlet size vs smaller pieces...was not as dry. And also added cauliflower. One of the best dinners in my bag now...and super easy.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?