I had high hopes for this one...we love a good curry! But even though I tried to jazz it up with blanched almonds and raisins and used twice the amount of curry powder, it still was kind of bland and more like a tomato-saucy chicken casserole than a curry. It wasn't bad, but while it may have passed for a curry in 1959, it just couldn't compare to what we've come to expect from a chicken curry. AND it's fairly labor-intensive; I would recommend cooking the chicken and taking the meat off the bone the day before, unless you have a few hours to prepare dinner!
The recipe on page 132, Country Captain, sounds similar but possibly a little more flavorful.
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