Who needs a takeaway when you have this recipe? Use lamb or beef, if you prefer.
Fragrant while cooking and tasty while eating. I doubled all of the spices because our family found it too mild. Adding a little chicken or vegetable broth is helpful as it tends to dry out while cooking. - 19 May 2004 (Review from Allrecipes US | Canada)
I added more garam masala only because I love the flavor of a stronger curry. Does Wajiha have more recipes available ? =-) - 07 Feb 2004 (Review from Allrecipes US | Canada)
I cooked this in a 4 Quart slow cooker on low for 6-7 hrs. Did not need extra fluid. Used only two raw boneless chicken breasts cut up. Added 1/2c whole canned chickpeas, 1/4 c golden raisins, and doubled the spices. But, still needed a bit more kick, so next time I will add more spices with heat (e.g., HOT chili powder). We served over Couscous. - 02 Apr 2011 (Review from Allrecipes US | Canada)