Reviewed: Mar. 3, 2012

Very good! We enjoyed this, although bf took a dim view of the veggies I used (I used a veggie mix that has peppers in it, but he's not always fond of peppers). I have a Costco sized bag of breaded chicken breasts that I'm trying to use up, so instead of using skinless boneless chicken, I used those (close enough--only difference is they are already seasoned and breaded). Since I used the breaded chicken, I didn't put it in the skillet at all, but cooked the veggies a bit in the skillet with the coconut milk and some flour to thicken, then poured the mixture over the chicken. I added the remainder of the can after it baked for 45 minutes, turned off the oven and let it sit for another 15 minutes. When I served this, I added some unsweetened coconut on top for garnish. I love this! The coconut milk is wonderful with the chicken and vegetables, and adding flour made it thick enough in the end for a slightly thick sauce. I served over green rice, and it made the rice better. The veggies did get a tad too browned for my liking, so I might cover the dish next time. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Sep. 29, 2011

This was very bland. Unless I can think of some others things to add flavor, I will not be making this again.

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Reviewer:

MommyOfTwo

Cooking Level: Intermediate

Living In: Otsego, Michigan, USA

Reviewed: Apr. 5, 2011

I love this recipe! I add a whole can of coconut milk instead of half because the sauce is so amazing. I also season the chicken with some fresh ground pepper while it's cooking and then use cayenne pepper at the end to spice it up since I don't have red pepper flakes. This recipe is awesome, thanks for sharing!

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lil Debbie

Cooking Level: Intermediate

Home Town: Lemoore, California, USA

Reviewed: Mar. 18, 2011

MY family loved this.. and I did add pineapple as suggested by a reviewer.

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Reviewer:

Karishma Chowdhry

Reviewed: Sep. 20, 2010

This was a hit. My modifications are: use the whole can of coconut milk, only use one onion and one red bell pepper. I cook the chicken to just about done, remove, and then sautee the pepper onion and garlic in the chicken juices. I then cut up the chicken, and then add it back to the skillet with the coconut milk. Only bake in the oven for 10-15 min. I do this all in one big iron skillet so that I don't have to transfer to a casserole dish. Yummy yummy to my tummy. (serve over rice with salad.)

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Reviewer:

MyDarlingNiki

Reviewed: Feb. 25, 2010

Not too coconut-y, just mellow and good. Instead of adding the garlic I sprinkled the chicken liberally with Jerk seasoning before browning and then added more to the sauce. I baked the chicken 15 minutes covered, 15 minutes uncovered, and when I checked it with a thermometer found that it was done a little sooner than the recipe instructs.

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Reviewer:

gapch1026

Reviewed: Feb. 14, 2010

I did exactly what the recipe said with one modification. I just added some sliced mushrooms with the onions. The outcome was very good. I passed it on with friends and they loved it too.

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Reviewer:

marizelqh

Reviewed: Jan. 26, 2010

This recipe is a great starting off point. I didn't brown the chicken first instead I baked it at 300 degrees F for an hour . Like others said I thought it needed something so I added some curry powder and cumin and 2 minced garlic cloves. I also didn't have red or green pepper so I left them out. I served it over jasmine rice and it was a very tasty weekday meal.

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Reviewer:

ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Oct. 11, 2009

I have used this site for years but have never written a review before. I decided to do so now because this recipe was great and unfortunately received so much bad rap. I followed some advice from some previous reviewers and here's what I came up with to make a killer recipe: I sauteed one green bell pepper, 1/2 yellow onion, garlic and one tsp ginger until tender. Then I added an entire can of coconut milk and two cans of cooked chicken breast - drained, cubed (ghetto, I know but that's all I had on hand and was in too much of a hurry to thaw some chicken). While all was simmering I added about two tbsp of chopped cilantro and 1/4 cup of toasted coconut. Then added two tbsp of lime juice. Simmer about 5 minutes total and then mix in four chopped maraschino cherries and top with some toasted almond slivers. YUM! Only four stars because it's very white on a plate and looks boring!

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