Comments on: Domesticating the Dilemma…

By: The Relentless Builder

The Relentless Builder — Thu, 16 Jun 2011 03:11:47 +0000

I made this today and thoroughly enjoyed it! I wish I had discovered this earlier though…

By: Brand boots

Brand boots — Wed, 23 Mar 2011 14:01:23 +0000

Pretty good job. I just stumbled across your blog and wanted to say, I love browsing your blog posts. In any case, I will subscribe to your feed, I hope you write again!

By: Amber

Amber — Tue, 04 Jan 2011 18:35:08 +0000

Made this today with chicken thighs because that’s what I had in the freezer. It was really good. Definitely saved to favorites.

By: chicken curry

chicken curry — Wed, 15 Dec 2010 08:54:09 +0000

These look fantastic and your photo is just beautiful!

By: AV

AV — Mon, 27 Sep 2010 20:54:37 +0000

Hey, your sis told me bout this site, and been trying out some of the recipes. Quite lazy when it comes to cooking, and have two left hands to make it worse. Tried your chicken curry last week, and I’m well pleased with the results! Keep those recipes coming, pretty please. Some of us poor souls across the Atlantic survive off this!

By: Ken

Ken — Thu, 22 Jul 2010 01:48:20 +0000

I am planning to make this recipe tomorrow for dinner. It looks so very tasty, and the recipe backs up the image!

By: Fig Newton

Fig Newton — Thu, 07 Aug 2008 03:18:05 +0000

This is an awesome blog! I visited a friend in Bangladesh a few years ago and I have been unsuccessfully trying to recreate the great food I had there ever since then. I was searching for simpler curry recipes and I had a question about this one. What do you mean by “bruised” cardamom pods? I have purchased green cardamom pods before and they were very hard little things. Do you literally mean bruised (just on the surface) or more like completely “smashed” so the insides fall out? Also, do you use green or black pods for this recipe? I don’t have enough experience to know what the different types are used for in all cases. Thanks for all your work.

Thanks FN, I’ve used te green cardamom in this recipe. By bruising, I simply mean crushing the cardamom pods slightly to break it on the outside so that it can release its flavourful aroma. I hope you try out this recipe, it’s one of my oersonal favourites!

By: hgh

hgh — Thu, 08 May 2008 17:55:53 +0000

Thanks for this lovely recipe..delicious!

By: mancook

mancook — Mon, 14 Apr 2008 09:01:47 +0000

Hi Meena! Your recipes are wonderful and easy to follow. Most times turns out well. Cannot help noticing that you nearly always use chicken breasts for your chicken recipes. Im my part of the world, ie. Singapore, fresh chicken are easily available and it is easy to debone them. You can also buy boneless legs from the market! I would think all your chicken recipes would taste even better if you use fresh chicken and especially the boneless legs. What say you?

You are so lucky! I would love to use boneless legs MC, if only they were available this side of the Earth! But alas, chicken breasts are what’s most popular here, so they land up in many of my recipes. I do however, use boneless thighs as well and they taste great, so feel free to use whatever works for you. Thanks for connecting!

By: Jean

Jean — Tue, 11 Mar 2008 04:46:40 +0000

Just a query about the recipe. In the list of ingredients it shows yoghurt but I don’t find it in the recipe itself. But the recipe shows beaten curd??

Don’t worry Jean, yoghurt is also known as curd. They’re both trhe same thing. Sorry for the misunderstanding though, I made the correction to the recipe. Hope that helps!