Reviewed: Mar. 24, 2003

Most incredibly delicious! I would, however, recommend using Curry paste from an ethnic foods store (Indian curry is nice) rather than that flavorless powdered stuff you buy at the local grocery store. And be generous with it. :)

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PEPPERKATT

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Reviewed: Mar. 22, 2003

Although this recipe wasn’t difficult to prepare, it required a lot of time watching the pan on the stove. It smelled delicious while I was preparing it, but the result was rather disappointing. The curry was on the bland side. This dish could be improved if vegetables are added. At present, the dish is only chicken in a bland curry. It lacks taste and texture. I served the chicken and curry over rice, which soaked up the sauce and added texture, but did not alter its essential blandness. It wasn’t terrible, but it needed something extra.

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PAMELAMMA

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Reviewed: Mar. 13, 2003

The recipe was great, but I changed it a little to get the results I wanted. For the tomatos, i bought tiny grape tomatos and quartered them. Additionally, I did not think that there was enough curry in the recipe. I probably used about twice as much as what is called for. I also used cubed chicken breast instead of a whole chicken and there was no problem at all. For the best results, go to an asian market and buy curry there. Curry fromt he supermarkets tend to be bland. Anyway, if you can't read the lable, it's probably a good curry. The last thing I did different was that I added some cayene pepper to the recipe to give it a kick. All in all, i thought it was great and I will cook it again. My guests loved it.

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KFEATHER

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Reviewed: Mar. 12, 2003

If you love bland food you'll love this recipe. I didn't trust the other negative reviews because I thought the ingredients sound okay. I was very wrong. I doubled the garlic and curry and added cayenne and a bunch of salt, still no luck. If you really want a great coconut milk / curry dish try the VIETNAMESE STYLE VEGETARIAN CURRY SOUP (I'm sure you can add meat if you'd like).

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PALAUDAVE

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Reviewed: Feb. 21, 2003

Very good. I did saute bell pepper with the onion. Also I used chicken bullion and about 1/3 c. water instead of salt (this also made it a little less coconut-y). I added some cayenne pepper to give it a little kick and served it over rice. Very tasty. Thanks!

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PURRBERT

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 20, 2003

Recently married, and still learning to cook :) My husband loved this one! I also added more curry and used a bit less coconut. I used some of the coconut milk for my rice. It went really well together. I'm learning... Thanks!

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TBGARCIA

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Reviewed: Feb. 8, 2003

This is a very good recipe and easy to make. If you like to taste the curry like we do :-) we might want to add more than what the recipe reccomends. Other than that it turned out great!

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GUIO

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Reviewed: Feb. 1, 2003

I made this recipe for company and it went over very well. I added red pepper sauce, since we like our food spicy. It was very "saucy" so I added rice noodles to the pan at the very end. I cooked and additional 5 minutes on a low temp. Turned into a very nice one-dish meal. Will be making again

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NicoleK

Cooking Level: Expert

Home Town: Saint Clair Shores, Michigan, USA

Living In: Chesterfield, Michigan, USA

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Reviewed: Jan. 26, 2003

I don't know what you divas are complaining about, get a butler or something if it's not good enough for you. This recipie is delicious. Yes, there is a lot of extra liquid and the spice isn't hot, but it IS very good!

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SPICYVIKING

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Reviewed: Nov. 24, 2002

I've had better and simpler curries. The flavors aren't very intense I'm sorry to say but the coconut milk is a distinctive addition. If only it were more highly concentrated or better absorbed by the chicken.

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HMSLYDIA

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Reviewed: Nov. 4, 2002

I think the problem people had with this recipe turning out bland may have been due to the curry they used. I tried a 'regular' curry from a grocery store and got bland results. I bought curry from an Indian foods store and it is much stronger. (I've been told that there are many different varieties of curry.) I'll make this recipe with the Indian curry next time. Oh, and I used lowfat coconut milk and it tasted great!

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SKEDDY

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 3, 2002

Very dissapointing! Sounded tasty...but very bland. Won't try this again.

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JAVAWZL

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Reviewed: Nov. 3, 2002

I really like this recipe. It is a great substitute for chili on cold dreary days. I didn't add the lemon juice, used 1.5 lbs of boneless skinless chicken breasts and I served it with brown rice. Very easy to fix. My family gobbles it up!

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GJACOB

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Reviewed: Oct. 30, 2002

BLAND. very disappointing, considering the rave reviews. from the ingredients, it sounds like it would make a tasty dish. perhaps the amount of coconut milk drowns out the other flavors? i would not make this again.

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sammycat

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Reviewed: Oct. 28, 2002

This is a great recipe. It's got a little bit of tanginess to it, because of the lemon juice. Really, really good, though not spicy at all.

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LURK922

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Reviewed: Oct. 22, 2002

My husband is from Australia and really loves a good curry. He thought this was just average. I have to agree. I thought it was bland. I tried it with the Coconut Rice recipe someone else recommended and I really liked that!

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SABROSAHINDLEY

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Reviewed: Oct. 18, 2002

This dish is absolutely fabulous! The second time I made it I used half a can of "Lite" coconut milk to cut a few calories and it was still delicious. I used diced tomatoes instead of whole ones, and I used a little more curry than called for. Huge hit with the entire family!

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Feeding Finicky Boys

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 12, 2002

Pretty good stuff... the flavors combined well and the lemon juice at the end really gave it some zip. We served this with the Coconut Rice recipe found on allrecipes.com too and it worked out great!!! Thanks so much Valeriekooka...YUMMY DISH!!!!

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Verna

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 10, 2002

This is such an easy receipe!! The coconut milk is what makes it so special. :) Would totally recommend this receipe.

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Tracy

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Oct. 1, 2002

I have used this recipe several times and I really liked it. It serves as a good base for light experimentation. I prefer a little bit less coconut milk than the directions ask for, but either way it tastes delicious.

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CVANASTEN

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African Curry

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