About this recipe: There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!
Very delicious, wonderful blend of spices, my husband ejoyed it and is from India but suggested I add a little yogurt next time to increase the amount of the gravy. Curry chicken is one of his favorite dishes but he prefers more gravy. He also suggested adding some serrano peppers or indian chilies. It is great served over Basmati rice. Thanks Madhu! - 05 Feb 2010 (Review from Allrecipes US | Canada)
Delicious! I made a few changes though... I used a 28oz can of diced tomatoes instead of one fresh tomato, added 2 tsp cumin, carrots, mushrooms and bell pepper. Also, I don't know what ghee is and I didn't have any cilantro, so I omitted those. I used 1/2tsp ground cardamom instead of the pods. Turned out really well! - 22 Feb 2010 (Review from Allrecipes US | Canada)
Fun to try a traditional Indian recipe. Most curries in the U.S. have curry powder in them but I didn't miss it in here at all. This dish was very flavorful. I added some cooked potatoes which I already had and some peas and carrots. I will make this again! - 03 Feb 2010 (Review from Allrecipes US | Canada)