I agree with the people who said this turned out great because they are great cooks. You do need to customize the recipe to your taste.
I used about 2 teaspoons from a jar of minced garlic. After sauteing the onion & garlic until the onion was tender, I added the tomato and sauteed garlic, onion, tomato together for about 10 minutes on low. I used the canned whole peeled tomatoes, but I diced them myself. Instead of throwing out the juice, I reserved it. While cooking the chicken I slowly added the reserved tomato juice and reduced it.
My grocery store only had sweetened coconut milk. If you can only get the sweetened coconut milk, don't add a whole can. Add a little, stir, simmer, and taste. I added about 1/3 of the can and it was perfect.
I wanted my chicken to be fall apart tender, so I cooked it on low heat. I used about 1lb of chicken. After I added the coconut milk, I added about a pound of cooked shrimp, 3 more diced peeled tomatoes (I used 1 14.5 ounce can, plus 3 out of another can), 1 tablespoon of butter, then covered and simmered for about an hour.
I was very heavy handed with the garlic salt and the curry. I used hot vindaloo curry paste and some tumeric based curry powder. I also added some cayenne (we love spicy food).
The butter added some richness to the sauce, and the extra tomato juice helped give me a nice rich sauce as well. If I had not only been able to get sweetened coconut milk I may not have needed the butter or the extra tomatoes.
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