Comments on: Easy Everyday After-Work Chicken Curry That Anyone Can Make

By: Neohippie

Neohippie — Tue, 17 Feb 2009 01:02:51 +0000

This looks like a great way for me to use up some of my CSA veggies!

I really like how most of your recipes are more like “formulas” than recipes. Great for sticking in whatever I happen to have on hand or whatever is in season.

By: Roxanne

Roxanne — Thu, 12 Feb 2009 13:49:03 +0000

Holy Cow is this good. I made the sauce even better by adding half a can of butternut squash puree. I’m betting pumpkin and sweet potato puree would be mighty fine as well. This just might turn out to be my go-to “Curry in a hurry” recipe. Thanks Barbara!

By: Diane

Diane — Tue, 10 Feb 2009 21:09:33 +0000

Maria P: Pick up a coffee grinder at a garage sale. That’s what I did 10 years ago for $5 and it’s just now wearing out (I should not have tried to grind turmeric in it).

By: Maria P.

Maria P. — Tue, 10 Feb 2009 11:13:41 +0000

Ooh… Looks yummy! I suppose it’s time to invest in a spice grinder. (The one I had in India was part of my blender. Don’t know if I want to spend that much money, though.)

I love the idea of fruit in the curry. I’m familiar with fruit in Persian soups and stews, but I never made the connection with something like a standard chicken curry. (And yay for plantains!)

Johanna’s right about the vegan thing, too. I eat meat, but I am so going to make this with tofu. Mmm…

By: Johanna

Johanna — Mon, 09 Feb 2009 21:46:15 +0000

This is a nitpick, but it’s one I feel I should make: The non-chicken options mentioned at the end are not just “for” vegetarians and vegans. They are for anybody. One need not be vegan to enjoy a vegan meal.