The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 30, 2009
Great for the 2 of us with conflicting palates - I love exotic foods, my hubby prefers traditional American. I didn't have enough chicken so I used a couple whole skin-on bone-in chicken parts and hot Italian turkey sausage, browning before adding the onions, rmeoving and re-adding. Also added a touch of collards and okra.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 23, 2009
Delicious!
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kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 7, 2009
I loved this dish. Could easily be made with chicken tenders or breast. I didn't bone the thighs, legs or wings and cut up the breast into chunks. Following some of the other comments, I marinaded the skinned chicken in yogurt, turmeric and pepper. I used canned tomatoes, 6 cloves of garlic and 1 purple onion and 1 white onion since I had both types. I made my own curry powder using the recipe another reviewer had posted. My Dad grew up in India and he told us they always made fresh curry powder. I reduced the cayenne pepper to 1 teas so my son would eat it. This amount gave no kick. I served it with Mediterranean Quinoa, (allrecipe.com) instead of rice as I try to stay with low glycemic foods. The two dishes blended very well. The following day, I mixed the leftovers together and added fresh chopped plum tomatoes, more of the fresh curry powder and more cayenne pepper so that it had some kick. Was even better the 2nd time around.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 5, 2009
OK - I'm giving this one 4 stars provided that you first check out the the excellent suggestions in the reviews. I made the African curry that one of the reviewers provided since I didn't have curry powder (& didn't feel like running to the store :). I also marinated cut up chicken breasts in yogurt mixed with turmeric and black pepper as suggested by another reviewer (but I wiped off most of it before adding to the skillet). I also added 2 T butter to the sauce along with some brown sugar before adding light unsweetened coconut milk (all I had on hand). I think it needed the regular coconut milk as the sauce seemed a bit thin. I didn't care for the fresh lemon juice and am glad I only added a small amount. I had to add a bit of fine sea salt at the end too. So, this is a good recipe with some additions and I'll make it again. I'm amazed at all the reviews!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 12, 2009
Yummy! I did make a few changes per other reviews - double curry and garlic. I used 2 chicken breasts and 1 package 21-25 count jumbo shrimp. Excellent combination!
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Franklin, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
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Reviewed: Feb. 18, 2009
I used chicken breasts and fresh tomatoes. We loved this! Quick and easy meal. Will be making it again.
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meg
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 26, 2008
This was an interesting and flavorful dish! Instead of using a whole chicken i just used boneless, skinless chicken breast. I also omited the bay leaf. My husband commented that maybe next time i should add something to make it a little spicy, and i agree. Will make again!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 5, 2008
Made it at least twice - always good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 7, 2008
We thought this was good although I did triple the garlic and curry and I also added 2 Serrano peppers and a heavy shake of cayenne. We like it a bit spicy. Served over Jasmine rice.
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Cooking Level: Expert

Home Town: Coventry, Connecticut, USA
Living In: Grafton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 6, 2008
Awesome! Used Red Curry.
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Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 7, 2008
delicious
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 24, 2008
Very, very good. Will definitely make again. The only comment I have is that it was much more mild than I expected. I will probably add a little more spice the next time I make it.
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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 18, 2008
I just LOVE curry but have never made it myself before, and I have to say, this was simple and hit the spot! I made some slight alterations by using beef (what I had on hand), 5 teaspoons Garam Masala for my curry powder, a can of petite diced tomatoes with olive oil and garlic (again, what I had on hand), 1/2 a lemon and 2 tablespoons brown sugar, 5 cloves of garlic, and 1/2 a can of coconut milk. I am not sure if my curry powder was the wrong kind or if it was old, but it wasn't nearly spicy enough for us with only 2 teaspoons. However, we LOVE our food really spicy, so it's just a personal preference. My only suggestion is to add the lemon juice in a little at a time, making sure it doesn't get too tart for you. But do NOT leave out the lemon juice, it is the KEY to making this recipe shine! My hubby and I loved it and the teenager went back for 2nds!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 14, 2008
Wonderful recipe! I changed the recipe by adding 6 cloves of garlic, 3 Tablespoons of brown sugar, 1/4 tsp. salt, 1/2 can of coconut milk, 1/2 of the juice from a lemon, and 1/8 ginger. I served it over rice. We then put shredded coconut, oranges, bananas, and raisins on top. I need to still play with it, but it was very close to the curry that the cooks would make for us in bordering school in Nigeria, West Africa.
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ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 8, 2008
Husband loved it and he's from Africa. Added cayenne to taste and a tablespoon of light brown sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 12, 2007
My husband and I thought this recipe was terrific! Although I did forget to add the lemon at the end- Possibly because after tasting it in the pan we just couldn’t wait to get it on our plates! I did make one changes only because I did not have a can of whole tomatoes on hand I used a can of “Ro*tel” (tomatoes and green chilies) instead. I wasn’t sure about doing it since it had the added green chili but I had no other choice. I am sure this added to the spiciness. I also want to mention that I use Red Curry spice from McCormicks (I do love to cook but don’t consider myself all that experienced/knowledgeable so maybe someone else can clarify- is red curry spicier than traditional yellow curry spice?) I have used regular curry spice before and don’t remember it being so spicy. I doubt the can of rotel alone would increase the heat of this dish this much on its own. We love spicy food so I was delighted with the flavor these changes provided. Especially after I read reviews stating that the dish was bland. No blandness here- My nose was running, my tongue was burning and my body temp was rising as I finished my second helping! This will go into the regular rotation at our house!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 12, 2007
This is an excellent recipe. I made it for my husband, and brother-in-law, (who are from Africa), and they both loved it. My brother-in-law said it reminded him of home!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 25, 2007
Delicious!
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 19, 2007
If there was a meal that I was going make weekly . . . this would be it.
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Home Town: Toronto, Ontario, Canada
Living In: Ancaster, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 19, 2007
It was great. I added some other spices because all I had was Jamaican curry. I added about 1/2 tsp chili power, extra curry, 1 tbsp paprika, and a few shakes of dried cilantro. It was great. OH! I also added red peppers and let the coconut milk reduce a bit before serving. You can do pretty much anything with this and make it great.
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Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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