This was good. I used chicken broth in place of water..as it cooked I added water. I cooked the potatoes separately (they tend to draw up a lot of water). It was really good and I would try it again.

This was very good, chicken was tender. I did not have the paste so just used fresh tomatoes that I just blended. Next time will use paste and will try on the family!! YUMMY

It was good but for me it needed 5 tbsp. of curry. I made it the day before and tasted it, a little bland. I added the additional curry and refrigerated over night. I used only one very large potato and cut in 1/2 inch cubes that was enough and it served four. Everyone loved it. I'll try this with beef next time.

Thanks for the recipe; it turned out great; more curry powder was added, as well as a cheese topping! Yummy! I love it! Thanks once again!

Tried this with wild goose, very good!

I tried this recipe for the first time. Very Yummy! I didn't have tomato paste so I used a small can of tomato soup, tasted great! I was looking for something to cook for dinner with some chicken left over from the previous day, came across this, and I am glad I tried it!

I made this recipe with some modifications: chicken broth instead of water. I also use 3 tbsp. of yellow curry powder, 1 tbsp. of red curry powder and 1 tbsp. of Garam Masala (Indian spice). I cook the potatoes separately for 20 minutes while the chicken is cooking and then add them for the last 40 minutes, cutting the total cooking time down to 1 hour total. I serve this with Jasmine rice to which I add cumin seed and some ready made naan that I pick up in the grocery store deli section. I brush it with olive oil and heat in the oven for 5 minutes. Delicious!

We had this for dinner this evening and it was wonderful. Just added some cumin and cayenne along with the other spices. Made with rutabagas instead of potatoes. Added a salad and that was it. Filling and yummy.

I have cooked this many times, and have also applied some of the features into other dishes. It is delicious as given.. but tomorrow I'm going to try this with some new organic curry I got off Amazon.com and am looking forward to the new taste. (The "yellow curry" I've been using is mostly flavored by fried onions, but the new curry I'll be trying is more cloves, cinnamon, cardamamon and the like. It has no heat, so I'll add a ton of cayenne as well.

I also use this technique for pasta dishes and vegetable soups as well.. ie: start with a huge base of dissolved onions and go from there... and add some wine...

This has become standard fare for me as I make it so often. I have started adding 2 bonnet peppers instead of cayenne. I combine the two curries, and I either eat it as is or over Jasmine rice. So delicious, and it gets even better after a few days in the fridge and the flavors coalesce.

This was very good and supplied us with yummy aromas during the cooking. I used everything as listed and seasoned with a little salt and more spice when it was almost finished. I added more water as it cooked and we got about 8 healthy servings. The potatoes soaked up the flavors as they cooked. Will make it again!

Which curry powder do you use, green or red?
Thank you,
Lisa