Reviewed: Nov. 22, 2009

This was absoutley yummy! The only thing I could suggest is add some of the chicken rub seasoning into the coconut milk mixture. It gives it a more flavorful taste. I also served it over basmati rice. Next time I am adding pottatoes to make it last a little bit longer.

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bugandsmiles

Cooking Level: Beginning

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Reviewed: Nov. 18, 2009

The chicken was very good but the sauce...a little too runny in my opinion.

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jenbrown

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Reviewed: Nov. 12, 2009

We quite liked this dish, but it was a bit of work, and the kitchen smelled like this dish for a few days after. Nevertheless, we enjoyed it. Nice recipe. Thanks!

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StaceyAnnA

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

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Reviewed: Nov. 8, 2009

I did not have all the spices listed but it was still great! Even the kids (ages 2, 4 and 6) loved it.

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Coralee

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Reviewed: Nov. 1, 2009

I use canned tomates instead of the fresh... tomaotes w/ jalapenos.. this is better than I was trying to match from a hotel buffet on the beach on our cruise to Brazil. My friends always request that I make this for them.. I used dried parsley often.. just as good flavor as the fresh.

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Tami

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Reviewed: Oct. 26, 2009

It was good but I've had better. I can't imagine using a whole tsp of cayenne. I barely used 1/4 tsp and it had just the right kick. I would make this again. Thanks!

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Smartyounglady

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Excellent! Spicy and sweet at the same time. I did everything as per the recipe and it turned out beautifully. The only thing I would try next time, is baking the chicken instead of pan frying. I found the chicken to be slightly dry and baking would ensure a juicier result. Thanks for sharing!

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katR

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

I was looking for a recipe with coconut milk because I've never cooked with it before. I'm so glad I found and used this recipe. It was very easy and very delicious; I kept going to the pot to taste the sauce. I couldn't improve the seasoning but I kept tasting it anyway! My husband is lactose intolerant so he wouldn't eat it on the first day so I explained the differences between coconut milk and dairy. He tried it on the second day and loved it. Now he's asking me to make it again! LOL I served it with basmati rice; a delicious combination.

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susan

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Reviewed: Sep. 19, 2009

It was pretty good the first time around, but the leftovers were fantastic! I think the spices really melded together after sitting in the fridge overnight.

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Star

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

I just finished making this tasty and pretty simple dish. You're right, the house was filled with fragrant cumin and onion aromas. The tomatoes gives the sauce a very nice finish. I would add salt to the coconut milk sauce as well. I added two additional cloves of garlic - love the stuff. Just enough bite from the jalapenos. Sliced the chicken once finished so it would be easier to eat. Served it over Calrose rice. Yummmm yum. I will add plantains as a side for it next time. Definitely a keeper.

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Chef Gela

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Aug. 30, 2009

I accidentally used cream of coconut instead of coconut milk.. very tasty mistake! I used a single jalapeno, and served it over jasmine rice. It was delicious and I will be adding this to my list of things to cook over and over again. Next time I will cut the chicken into strips or small chunks, though, I think full breasts were just too much.

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Clare

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Reviewed: Aug. 25, 2009

Tis ok. The flavors were definately spicy and I added fresh basil to give it a little more flavor. I felt it was missing something on the savory side....

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ANGELA97303

Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

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Reviewed: Aug. 24, 2009

My new all time favorite recipe! My family doesn't like things too spicy, so I used 1/2 the cayenne and 1/8 of the jalepeno. It was the perfect blend of sweet and not too spicy, just enough. I am sharing it with all my friends.

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Colette

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Reviewed: Jul. 5, 2009

My family (including kids...age 12 & 9) loved this recipe. I did half the cayenne and used only 1 jalapenos with seeds. It was spicy, but the kids liked it enough to power through it (with milk). Also, I cubed the chicken before coating it with the spices and returned the chicken to the coconut milk/tomato combo for a few minutes before serving. It was flavorful and delicious! Husband said it was Food Network quality :)

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HTHANSON

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Reviewed: Jun. 16, 2009

I forgot the ginger and the parsely I tasted the coconut milk sauce and I didn't love it until I added curry. I also didn't use low fat coconut milk, i used whole. I added some cayenne but less than the recipe prescribes and it definitely had a kick. My husband and I both enjoyed this though. Sorry about the curry for you purists...but, it just made it taste way better.:) Next time I'll add the ginger and see if that helps. I also added kosher salt to the sauce.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jun. 10, 2009

Excellent!!! My boyfriend and I loved this recipe. I rubbed the spice mixture on the chicken a few hours before I cooked the dish. I also sliced the chicken into chunks after cooking it and returned it back to the sauce to simmer for about 5 minutes. I think I will add basil at the end next time as advised by another reviewer. Delicious!

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Meghan

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 20, 2009

This was simple and delicious. I only used about half of the can of milk and it still turned out good (less fat). Instead of the tomatoes, I added a 1/2 bag of frozen veggies (thawed). More fiber. Wild rice makes this dish awesome.

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Stacey14

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Reviewed: Apr. 17, 2009

okay. When I came across this recipe, my eyes lit up with excitement. I love all the ingredients, and would even nominate myself to be president of the coconut milk fan club. That being said, when I made it, I was really disappointed! It IS incredibly spicy, which I find to be a positive, but something was just off. I used canned tomatoes, reserving the liquid just in case, and when it came time to serve, I did add some of the tomato juice for a little more tomato-ey flavor. That could have been this dishes ( and my ) downfall. I will still give it three stars for the recipe itself as I think its fabulous!

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KellyV.

Cooking Level: Beginning

Home Town: Oak Ridge, Tennessee, USA

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Reviewed: Apr. 13, 2009

I think I was hoping for something more like Mulligatawny - this just was missing something, and too much cayenne as well. Maybe I should have used more salt?

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chef24

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

this was delicious - my husband even went back for second - something unusual on my cooking nights! :D

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mrsmaggiehunter

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Brazilian Chicken with Coconut Milk

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