Reviewed: Nov. 3, 2009

Very creamy, easy recipe. Not spicy at all. Still enjoyed. My curry was not spicy but will buy spicier curry next time.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Oct. 28, 2009

Good to Joe and me

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melanie b

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 22, 2009

I gave this five stars because I substituted several ingredients/made alterations and it still came out fantastic. When I went to add the coconut milk, I found that it had gone out of date. The closest substitute I had on hand was cream of coconut. I used all I had left in the bottle (about 8 oz) and added regular milk to make 14 ounces. I used some leftover roasted pork loin as the meat, added two potatoes cut into cubes, an extra tablespoon of curry, 1/4 tsp cayenne and a couple of fresh Roma tomatoes in addition to the canned. I thought for sure it would come out terrible due to substituting the coconut milk, but like I said, still fantastic. I'll definitely make it again.

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CMICHE1

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Reviewed: Sep. 17, 2009

I changed the recipe a little -- I used vegetarian chicken pieces, vindaloo seasoning instead of curry, and added tomatillos. I thought it was good, but not nearly as spicy as I expected since the vindaloo seasoning is quite hot without coconut milk. I added more salt than indicated as well, and,as others suggested, added brown sugar. Overall, a good dish. I will make it again.

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Kylie

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Reviewed: Sep. 7, 2009

Ok, I'm not a knowledgeable curry cook so maybe that is why I had trouble? It seemed that many people had great success with a few modifications, but mine turned out to be very watery. I think I need a step-by-step guide on curry.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

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.

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Jeremy Beer

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Reviewed: Aug. 14, 2009

I thought this was a very simple and tasty recipe. I added a bit more curry that it called for, as well as extra salt. Next time I use this recipe I plan to try using even more curry and an additional clove of garlic for extra zing. This will definitely be a recipe I visit again in the future.

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decoratorlady

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Reviewed: Aug. 13, 2009

The end result i got from this curry was delicious, but i ended up needing to make many adaptions. 1. I use diced chicken breast instead of a whole chicken 2. I used the 2 tbsp of sugar like everyone reccomends 3. I used 2 tbsp of mild curry paste instead of curry powder 4. And i added a chopped red bell pepper. Very tasty with my adaptions i think

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Aug. 5, 2009

I wasn't terribly impressed. It was ok but missing something that I can't put my finger on. I probably will not make again.

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wvcookwv

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Reviewed: Jul. 13, 2009

Abso-flippin-lutely fantastic. My girlfriend and I love this recipe. We follow it to the letter, put it over rice, and serve in a bowl. The only thing we do different is use boneless/skinless chicken cut into cubes and brown them before adding them to the mixture.

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TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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Reviewed: Jun. 27, 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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Peace Frog

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

Delicious! Especially over rice.

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kim

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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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Katrich

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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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ANNOVA

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Reviewed: Mar. 11, 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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Cookiemommie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Feb. 17, 2009

I used chicken breasts and fresh tomatoes. We loved this! Quick and easy meal. Will be making it again.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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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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Elisabeth

Cooking Level: Beginning

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Reviewed: Aug. 5, 2008

Made it at least twice - always good.

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leslieebony

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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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