I agree with the previous reviewer that this is a strange recipe. It was way too yogurty for my tastes and extremely bland despite all the spices. I also felt there was too little chicken compared to the amount of sauce. Unfortunately I don't think this recipe is really worth trying to modify. When it comes to curry dishes I'm going to have to stick to my Indian friend's mom's traditional recipes!!
Chicken Curry with Yogurt
From EatingWell: Charter Issue, 1990
The addition of apricot preserves makes this chicken curry taste faintly of chutney. Serve it with brown rice seasoned with curry powder.
4 Reviews for Chicken Curry with Yogurt
My fiance and I enjoyed this meal. I had to substitute the apricot preserves with honey and did not have cardomom. I added splashes of curry powder to intensify the mild taste. Perhaps adding a whole cayenne pepper would intensify the spicyness. However, it was still enjoyable and simple to make.
This is a very odd recipe; way too much sauce for the quantity of chicken specified - I used four whole chicken breasts and still found it to be too much sauce! It's very, very, mild. I used a half tsp of chili powder rather than the 1/8 tsp of cayenne and could barely taste it buried in 2 cups of yogurt. I'm guessing you could easily double all the spices (or halve the yogurt) and find a nice balance. I may try this recipe again with some modifications.