I tried the Bombay Curried Chicken recipe the other night and found the instructions to be flawed. It says to brown the vegetables on high heat after cooking the onions. I did this and it made no sense because I still had the raw chicken sitting on the counter. So I took out the vegetables, browned the chicken and finished the rest of the recipe as printed. I had to move the whole thing into a much larger pot because a large skillet just isn't large enough.
Also, the potatoes took much longer to cook than the rest of the ingredients so I suggest either par boiling them first or cutting them very small.
The dish itself is delicious and tastes much better served the next day.
Yeah, as printed I thought it was dreadful. After the suggested 15 minutes of cooking time the vegetables are still raw and there wasn't enough juice left in the pan to keep them from burning. I cooked for an additional 20 minutes, plus added 1-2 cups of lowfat milk and a bay leaf, and the dish benefitted greatly from it, IMHO. Still, I don't think I'll be making it again.