Potatoes and peas make this curry a meal-in-one, but it’s also delicious with basmati rice.
Choose a young, fairly fruity, unoaked white wine that has just a touch of sweetness, such as Viognier, Chenin Blanc, or Riesling. —Tim Gaiser
Lovely! I doubled this recipe. It was begging for a big serving of basmati rice to soak up that sauce, though. Next time I'll try adding vegetables instead of potatoes and making rice. I also might add less chicken stock for a thicker sauce. The combo of ginger, curry, and coconut is perfect and packs a fragrant punch... but I think my hair will smell like dinner until I wash it.
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.
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