Reviewed: Jun. 6, 2006

I have no need to eat restaurant curry ever again as this recipe is fantastic IF you make some modifications! Before starting to cook, I marinated the cut chicken in a mixture of plain yogurt, tumeric, and pepper to give the chicken a great flavor and prevention against drying out. Once you start the actual dish, add extra onion and a lot of extra garlic (I used 6 cloves) and saute taking care not to burn the garlic. I added a bit more canned tomato than the recipe called for and supplemented with fresh chopped plum tomatoes. Add more curry than the recipe suggests - perhaps 1 Tbsp or more to suit your taste. I was a bit heavy-handed on the salt and it was perfect. The end result will be too bland if you're not. Tasting as you go is your best bet. Prior to adding the coconut I was sure to add a healthy dash of cayenne pepper to give the recipe a kick. I only added 1/2 of the can of coconut milk as any more would have made the dish too soupy. During this stage I also added about 1 Tbsp of light brown sugar and juiced only 1/2 of a large lemon. This dish will amaze YOU as well as your friends and family if modified to your liking. Don't be shy with experimenting with flavors. The next modification will be to add vegetables to the saute.

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CCOTTINO

Cooking Level: Intermediate

Home Town: Hasbrouck Heights, New Jersey, USA

Living In: Bothell, Washington, USA

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Reviewed: May 22, 2006

This is a great 'base' curry recipe! Based on other reviews, I added potatoes as the onions and garlic sauteed. I increased the curry powder to 2T, added extra garlic, a dash of paprika, a sprinkling of cayenne and chili powder. I used 1 lb of boneless, skinless chicken breasts instead of the whole chicken. The last change I made was chopping a fresh tomato and adding it in toward the end. It turned out spicy (made my eyelids sweat) and pretty much delicious. Next time I'll try adding some carrots as well. Yummy.

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AMFISCHER

Home Town: Sunnyvale, California, USA

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Reviewed: May 17, 2006

This was a good curry. I chopped the tomatos up, and added the liquid (I didn't see the "drained" on the recipe). I also only added 1 tsp of lemon juice (and I couldn't taste it.) I used 3 chicken breasts, it is easier than deboning and skinning a chicken. I liked the amount of curry that was in the recipe, that way you could taste the coconut milk. Cayenne pepper might be a good addition, but it was still good without. Don't forget to serve over rice.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: May 13, 2006

tasty. best curry ive had so far 1st time i added 4tsp curry powder, chopped mushroom, black pepper, spanish paprika and a little chicken stock 2nd time i stuck to the recipe and on its own it was missing something but with a little pepper you cant go wrong

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flava

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Reviewed: May 5, 2006

This is delicious dish. I only had one whole tomatoe in house which I diced up. I did add extra curry to taste as my fellow ppl expert cooks on this site have advised. Thx for all of the ad.

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Anita

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: East Orange, New Jersey, USA

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Reviewed: Apr. 2, 2006

This was a great dish. Extremely easy to make. As a member of a religious community with 9 others to feed, it was given 5 stars by all those at the dinner table.

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MikeDiBo

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Victoria, Kansas, USA

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Reviewed: Mar. 30, 2006

I gave this 5 stars because it was just so darn easy to make, especially after a long day of work! It was delicious and creamy...I will add a bit of spice and garlic to kick it up a bit but it's definitely delish!

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HALLOWEENBABY

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Reviewed: Mar. 26, 2006

I served this dish last night at a dinner party for some friends who are foodies. They LOVED it and one asked for the recipe to take back to France with her! I read through the suggestions and added some brown sugar and doubled the curry. I think the chicken tastes much better if marinated a short while ahead of time. I mixed some plain yoghurt with turmeric in a bowl and then put the chicken in (whole), covered it and stuck it in the fridge. Then I started chopping the onion and getting out the other ingredients. It can marinate anywhere from 30 minutes to several hours. While the onion cooks I take out the chicken and cube it. It tastes especially tender and delicious! I will definitely use this recipe again!

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cressyk

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Reviewed: Mar. 16, 2006

I was really stressed out today because i wanted to make a chicken curry but none of the recipies on this site got consistent reviews. In the end I improvised, basically making this recipie with fresh ginger. It turned out fantastic -- but I agree with the other reviewer who said hers was good because she was a good cook. The trick is you can't work with this particular recipie like a robot -- think of it more like friendly advice than engineering specifications. If it doesn't taste good it means you aren't done yet!!! For me the key was getting the salt right and adding lots and lots of extra garlic (I had garlic powder but fresh would have been better). The only thing I'd do differently is that next time I'd throw in some potatoes. And start cooking earlier than I did today.

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YONDERBOY777

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Reviewed: Mar. 15, 2006

I didn't add the lemon juice and the recipe seemed ok. This recipe definitely needs more kick though! I'll have to try cayenne or red pepper flakes next time like others have suggested.

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TSBENNINGS

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Reviewed: Mar. 4, 2006

Absolutely delicious!!! I added more curry, carrot, irish potato, escallion,garlic powder and a little more salt and pepper to my taste.My boyfriend really lov ed this one!!!!

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jamvibes

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Reviewed: Mar. 1, 2006

Perfect curry dish. I am squeamish about handling raw chicken, so I just used an already roasted chicken from the supermarket. I have mild curry powder, so I doubled up on that. I figure if I wanted to kick up the heat, I have enough cayenne and chili powder to do the job, but decided I didn't need it. I've always shunned curry dishes with tomatoes, it just didn't feel right. So this is my first dish, and it tastes wonderful! The brightness of the tomatoes work very well with the sweetness of the coconut milk.

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Feb. 28, 2006

this was beyond delicious, but that could be bacause I am a beyond amazing cook.. hmm... :j My family says this tasted like something out of a resturant and they beg me to make it again and again! I did make some changes though which I will reveal in order to make your dish of curry as good as mine. Let's see.. first make sure you use bonless chicken cause it is a b***h pulling the bones out of that sucker. On to the next step.. I used garlic flavored olive oil instead of regular, but that isn't nescesary at all. My next change was to make absolutely certain the tomatoes were as drained as possible, and to dice them as well. Next, I used probably a total of 2 or more tablespoons of curry powder, most of which I added during the coconut milk stage. Just be sure to tast it frequently and add the curry powder to meet your own personal preference. Next, I added around 1-2tbsp of dark brown sugar and about a tsp of new mexico chili powder, THIS STEP IS A MUST!!!! Next, I added only about 3/4 can of coconut milk which I thought was perfect, but I was told the whole can could of been used. Again, it depends on personal preference so taste frequently. Last, I ended up only using about 1/2 the amount of lemon juice, which everyone thought was lemony enough. Last last, be sure to serve over rice, it's delicious that way! I hope I could help!

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Kayla

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Reviewed: Jan. 23, 2006

I made this dish tonight, I think it was a good base, but for me it seemed to be missing something. I added some cayenne as others had recommended, I think this definitely helped. I also used 3 1/2 tsp of curry. I felt it could have been a tad sweeter, I think another poster recommended 1 Tbsp of sugar, I think I'll give that a try next time. Overall, a start to something good, just need to get the adjustments figured out.

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Jason

Cooking Level: Intermediate

Home Town: Quincy, Illinois, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 10, 2006

great recipe, I tried this one becasue it didn't use any strange ingredients, I had everything in my pantry already. I added tons more curry, but I understand the regular grocery store variety is not the best to use. It tasted great! I only used half the coconut milk, becasue it got really soupy, not sure if that was my mistake or not.

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ALIXOXO

Cooking Level: Beginning

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Reviewed: Jan. 6, 2006

My whole family loved this! Tasted justlike the curry we get here in Kenya...yummy! The reason I only gave it a 4 star was because I thought it was rather bland without the cayenne pepper. But adding some cayenne pepper (a half of teaspoon I think) made it just perfect for us. I also added extra garlic and I forgot to add the lemon, I'll have to do that next time. This is a favorite! Thanks Valeriekooka!

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Dec. 28, 2005

Really easy to make and I was really impressed with how it turned out. I had less chicken (just some chicken breast I had in the freezer) so it would have been better with more but the curry itself is nice. A bit heavy on the lemon so I might add some sugar before eating the other half I have left. I will certainly use this recipe again, possibly adding more curry and garlic and maybe adding some ginger. I loved the coconut flavour, and the creaminess. I may even get the larger can of coconut cream next time. Another thing I might try is adding some chili or dicing the tomatoes before cooking. I served this curry with naan bread and will have the leftover with rice.

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