Excellent template curry dish. You will probably have to make it a few times to get the right flavor and spiciness for you but when you find the perfect mix, you will keep coming back for more. I have made a few adjustments that I would like to share. First, I cooked the chicken separately and set aside for adding later. Also, I personally like vegetables in my curry dishes so I added a halved then sliced small zucchini and a halved then sliced green pepper (will add more next time.) I am a tomato lover and added a 28 oz can of whole peeled tomatoes instead of the 14.5 oz can. I also went nuts with the garlic and curry. 6 cloves of garlic and 2+ tsps of spicy curry powder and 1+ tblsps of red curry paste. To top it off, I added a generous amount of crushed habenero flakes. Most will not tolerate this but I do recommend adding some sort of heat to this dish. I also added a tbsp of cornstarch to the coconut milk to thicken it up. In the end, an excellent restaurant style curry dish.

Reviewed On: Sep. 4, 2009