Servings: five to six.
This is a moderately spicy curry. If you’re sensitive to heat, cut back on the chiles and cayenne.
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Make Ahead Tips
You can freeze this curry, in which case you shouldn’t add the garam masala and cilantro garnish until you’re ready to serve. Thaw the curry in the fridge and reheat over low heat. Then sprinkle with the garam masala and a little ground cumin, cover, and let sit for a few minutes to let the aroma infuse the curry. Transfer to a serving dish and sprinkle with the chopped cilantro.
This was terrific, like the heat, no too hot but a nice heat, a keeper.
Made this for a Father's Day dinner and It was as good as these reviews made it out to be! I followed the recipe fairly closely with these changes: used full fat plain yogurt, used boneless chicken thighs, and cooked it in the oven for an hour at 300 (as another reviewer suggested), reduced cayenne to 1/2 tsp, but used two serranos. It was PLENTY spicy, but not so hot that the flavors were lost. I will definitely, 100% make this again. Made with naan and jasmine rice. Delicious! And easy!
This curry was a hit when I made it for a pot luck. I left the garma masala off at the end.
Fantastic flavour and low in fat! It's a winner ????
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