Two questions . How did it taste (in your opinion)

Will you be doing it again and if any modifications ?

wrote:
> Here is my first attempt at Pakistani-Indian yogurt curry:
>
> I made homemade yogurt and then whisked it with corn starch to prevent
> separation as it cooks, then whisked in some olive oil along with a
> portion of the curry spice mix.
>
> Grate some fresh garlic, ginger, and onion, lightly sautee it in
> little bit of oil, add a little butter, stir in a portion of curry
> spice mix and turn off heat, remove from pan and allow to cool.
>
> Once the spice mash has cooled, whisk it in the yogurt and pour into
> pan. Slowly bring to a boil while whisking continously, adding some
> water or chicken broth and maybe coconut milk as it thickens while
> briging to a boil, then add diced cooked chicken and reduce heat to
> low, cover and stir occasionally.
>
> Cook the chicken curry while you prepare rice, adding a small amount
> of curry spice mix to taste near the end, but watch it because all the
> mixes seem to overdose on the red chile.
>
> If you add coconut milk, you might want to omit the butter, and you
> could probably reduce the amount of oil without harm.
>
> The corn starch worked as a perfect binder, and the yogurt didn't
> separate nor did the oil, and after half and hour the chicken was
> tender and the curry sauce was thick and creamy and I served it over
> rice. Naan bread would have been good, but I haven't learned how to
> make it yet.
>
> I used Shan brand 50g box of Chicken Shahi Curry mix from Pakistan,
> and it was okay but I've still over half a dozen different mixes to
> go, which I picked up at an Indian market for a dollar a box. Things
> I might modify would be to add some lemon/lime juice, and maybe some
> peanuts for a Thai twist, which would be especially good pureed with
> coconut milk. Some of the mixes call for tomatoes or tomato paste.
>
> - - - - - - - - - - - -
> Recipe suggestion - see instructions above:
>
> Cooked Chicken: 350g
>
> Yogurt: 300g
> Corn Starch: 25-30g
> Oil: 10-15g
>
> Onion: 20g+
> Garlic: 10g+
> Ginger: 20g+
> Oil: 10-15g
> Butter: 10-15g (optional)
>
> Curry Mix: 10-20g (careful!)
>
> Coconut Milk: 50-150g
> Chicken Broth: 50-150g
>
> Extra water if needed
> - - - - - - - - - - - -