Delicious! Yes, I added more curry, ginger, and used sweet potatoes instead of white ones.
I tweaked this recipe a little,too, adjusting to what I had on hand or could find. I moved from the city out to a rural Appalachian area where lentils of any color are hard to come by, much less yellow split peas. Somebody gave me black lentils as a Christmas gift, so I used them. Looked around a bit, and finally found curry powder. Fortunately, I had a ginger root in the freezer, since none to be founf fresh in local stores.I used Yukon gold potatoes instead of russet, since I only had the gold ones in my pantry. I found this recipe wonderfully infused with deep flavors and not bland as a few others have said. Next time I make this, though, I will put in extra ginger and add sliced celery, an aromatic cooking vegetable that makes everything taste/smell more exotic, believe it or not. I topped the dish with Greek yogurt (all I had on hand) instead of regular yogurt, and parsley instead of cilantro (can't stand the taste/smell of cilantro). Yum!
I guess we all tweak recipes as needed. I took other's suggestions and added more of the ginger, garlic, and curry, plus used red potatoes instead of russets and added carrots and green beans. The biggest change was making it in a soup pot on the stove, not the crockpot! Once the crockpot items came to a boil, I let it simmer for about an hour. Watch the liquid level and add more water if needed. Then, add lime juice and top with the cilantro, etc. Final result: Amazing! I loved the flavors parading around my taste buds like a fashion show! The ginger showed off the most for me but the freshly squeezed lime at the end was a refreshing compliment. Yum! 5 stars for my version!
Loved this recipe. Some things that worked for me were, adding more spices (especially curry) and cooking less time. Someone mentioned monitoring the cooking time for the first time, and I agree. I set the timer for 6 hours (rather than the suggested 8), and the food was done at about 5 hours on a low setting. I also added carrots for color and taste and they added a nice crunch. I could see where it could end up mushy if cooked too long, but 5 - 5 1/2 hours worked great.
While I loved the taste of this dish, I agree with someone below who commented how mushy it turned out. I put it on low for 7 hours as directed, but it probably only needed about 6. I'm sure crock pots all vary slightly as far as the low temperature setting, but I would definitely monitor this recipe at least the first time you make it.
I forgot to mention I subbed potatoes for sweet potatoes (much healthier).
I loved this recipe...very hearty and flavorful. I also used sweet potatoes instead of russet and took the suggestion of adding more curry (I out in a healthy TBSP), ginger, and a dash of cayenne. The yogurt and cilantro really finish it off nicely but also great without. Making this for the second time as we speak.
This was yummy! I had to transfer it to a pot half way through because my crockpot was too small and that worked fine. I added a bit more ginger, curry powder, and garlic. I used breasts instead of thighs. This would probably be good without the chicken and with veg stock instead of chicken stock for when I want something veg.
this was DELISH, but I did literally triple the spices, included paprika, & cayenne; we made it with half chicken breasts, half thighs; and we used sweet potatoes rather than russet so it was healthier. YUMM. the cilantro really made it great too, don't skip that.
I thought this was extremely bland. I added about another tbsp or two of curry and at least one tbsp of cayanne pepper for some kick. I wouldnt make this again... ended up looking mushy and had a bad taste.
I'm a sucker for crockpot meals. This one was amazing! We did feel that the # of servings should be at least 8 instead of 6. We carefully measured out each ingredient and this makes A LOT more than we expected. The portion size for 6 serving is almost 15 oz of food! Easy to make, tasty, and the addition of the fresh lime juice and cilantro at the end really brightens the dish.
This is a fabulous, hearty recipe that is simple to prepare. The chicken thighs are so tender that they nearly fall apart. I highly recommend this recipe if you like curry. I used plain greek yogurt, and it added a nice touch to the finished product.