Very tasty recipe. I used stir-fry chicken and it came out lovely & tender tender. I cut the recipe in half and cut back on the rice. A very delicious dinner enjoyEd by both oƒ us. Thanks Pat for another recipe to be enjoyed again.
This is delicious. Lots of flavor and just the right amount of heat for us. My grocery store no longer has an Indian section, so I had to use Thai red curry paste. Next time I go to my second choice store, I will look for the right type of curry paste. But the Thai paste worked very well. I used a stove top pressure cooker and it comes up to pressure pretty quick, but I cooked the suggested 15 minutes. I used canned, diced tomatoes. Thanks for this keeper.
Made this with my homemade garam masala and no serrano, since my Indian chilli powder is very hot. The spices in this made the dish so delicious - it still was super spicy, but my carrots were also on the small side. I can't wait to try this again with less chilli powder to see how it turns out. Still loved loved loved the way it came out, just definitely on the Indian hot scale the way I made it.
I'm always in the mood for Indian food. I keep lots of samosas and other frozen items in my freezer at all times. I halved this recipe and served the potatoes alongside some potato and pea samosas. Lots of potato, but who's counting. : )
I took a couple of liberties with. this recipe - I cut back on the rice & sauce. I cut the chicken like stir fry. Stir fried the chicken the added sauce ingredients and all done 5 minutes later. We loved the recipe. I used bought chutney.
Scaled back for 1 serve using a dozen raw banana prawns which I fully peeled otherwise made as per recipe and served over rice with some warm naan bread on the side for what was a great dinner and thoroughly enjoyed, thank you Mikekey for a quick and easy meal made for Pick Me tag game.
I really enjoyed these. Some of the guests and family members thought they were too spicy. I used a serrano chile, and there was definitely heat in the dish. But I enjoyed it with the flavors of the spices. For those that are heat sensitive, I recommend seeding the peppers before cooking. Thanks for sharing. Made for CQ 2017 for the Smok'in Chefs.
I used a cast iron fry pan and I seared the scallops off in some oil in a very hot pan just enough to get some colour on them but not cook through and transferred to a plate and kept warm and added some butter to the pan and then cooked up the mushrooms and shallots and then added the sour cream mix and cooked it off a little and then added the scallops back in with juices and warmed through and did not need the cornflour slurry. I had scaled the recipe back for 1 person and used 200 grams of scallops (16) of them and served with some saffron rice and the side and went to heaven as I them, thank you Tisme made for Pick Me tag game.