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!

Made it at least twice - always good.

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.

Awesome! Used Red Curry.

delicious

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.

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!!

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.

Husband loved it and he's from Africa. Added cayenne to taste and a tablespoon of light brown sugar.

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!

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!

Delicious!

If there was a meal that I was going make weekly . . . this would be it.

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.

I thought this tasted really good. It was very silky and creamy. It was not very spicy, which I thought was perfect, but if you like hot curry, you would need to add heat. Since there has been so much discussion on the curry, I looked up a traditional recipe for African curry and used that. Here is the African Curry powder recipe: 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground turmeric 1½ teaspoons ground ginger 1½ teaspoons ground allspice 1½ teaspoons garlic powder ½ teaspoon cayenne pepper ½ teaspoon chili powder

This recipe is AMAZING! It's the first curry dish I've made and am so pleased with it. It's just as good as the restaurants I've been to here in Japan. This will DEFINITELY be a staple recipe in my home. My family loved it and my friend loved the leftovers. :)

This was really good. Just like at my favorite restaurant!