I followed the recipe almost exactly - the only difference was I sliced chicken breast instead of using tenders. It was way too thick. The sauce was definitely “gloopy” as another reviewer mentioned, and that was before I put the chicken back in. As soon as the chicken entered the sauce all of the flour cooked onto it came right off and thickened the sauce even further. I had to keep adding water to even make it stir-able. The final result was an over thick paste tasting of tomato and flour- bland to say the least. I love Indian food and cook some of it frequently, so I was very disappointed. In the end I added a can of stewed tomatoes, a bunch of standard yellow curry powder, and some water to make it decent. To be fair, the chicken cook times in this recipe were dead-on, as the chicken came out perfectly tender. I would definitely suggest using milk in place of cream for this recipe both for the fat content and for the sauce thickness concerns, if you decide to make this. I would also at least double the seasonings, onions, garlic and ginger. Aaaand I would use only stewed tomatoes in place of whole plum if I were to make this again. So... basically a different recipe altogether.