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Once i stumbled on to this recipe almost a year ago, i haven't made another curry since. I agree to leave it around 1/4th a cup. I have made this a bunch of times, and i do agree with Gay, that the amount of water is almost unnecessary. I usually put it in, because i like the extra sauce left over.. (throw it in a pot and add some shirmp or something. mmm) I also tend to up the garam masala to 1.5 tbsp cayenne pepper, just shy of 1tsp as well as the cumin, and a larger stick of cinnamon. I really like the flavour when its stronger and a little more spicy. Even better the next day. I also leave out the cilantro and it tastes perfectly delicious with out it.
I up-ed the oil to the original amount 1/4 cup. I loved the flavor of this. However, I thought adding 2 cups of water at the end of the cooking made this too soupy. I think half that amount of water, or none at all would have been better. Maybe with a little raita on top. Love this though and will make again.
Very nice. I took the previous reviewer's advice, using 1.5 tbsp of cayenne, double the cinnamon, and cutting out the water. At the end, I found it was a bit overpowering, so I added about a cup of water and that made it so it was strong, but not too strong for me. Other change I made was used half a cup of yogurt and half a cup of sour cream as I ran out of sour cream. Also used boneless skinless chicken breast and added some vegetables. Very good, but I wonder if the whole one and a half hours of cooking is really necessary? Next time I think I will cook it as a stirfry (very fast) and see if it really tastes any worse.