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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Reviewer:

Nikki

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Reviewed: Oct. 29, 2008

Flavor was okay, way too many red and green peppers, it overpowered the flavor of the rest of the ingredients.

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PacNWCook

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Yorba Linda, California, USA

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Reviewed: Oct. 10, 2008

I'm not a coconut fan, but something about this recipe looked really good. And for all intents and purposes, it was. I read about 30 reviews before I decided to make this, so I didn't make it exactly as written. I sauteed the garlic first, and added in a teaspoon of minced ginger. I cubed the chicken, cooked it in the garlic/ginger, added salt and pepper for additional flavor, then set it aside. I added one diced habenaro to the peppers and onions, and sauteed those as indicated. I added the juice of one lime with the veggies. From there, I added 14 oz of coconut milk and the chicken to the veggies. I simmered the dish on medium low for 20 minutes instead of baking. Right before serving, I thickened the sauce, and served it over rice. My wife, who is pregnant and extremely picky about flavors right now, loved it. I thought it needed a little more heat, and I had to add salt, which I expected since I didn't want to overpower my wife's taste buds. Overall, very tasty for a coconut dish. Add shredded coconut for a more robust flavor since coconut milk is very mild. This goes into the recipe book, but it's not a "make it every week" dish.

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JOHNMONIHAN

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

When cooking with coconut milk, you have to keep in mind that the longer it cooks, it will loose flavor and become greasy. So I used to coconut milk as I would when preparing a Thai curry...use half to start and add the last half at right before its done. That being said, the recipe was still a little bit bland for me. Based on other suggestions, I ended up adding some lime juice and cilantro to punch it up a little. That made the flavors a but more complex, but I was still hoping for something more.

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Reviewer:

lazychef

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

Doubled the coconut milk and the flavor was good, but I thought that it needed alot of salt or it was too bland. I added lime juice and fresh cilantro as well. It still seemed to need a little something. Will make again with some more variations and see if I can get it to 5 stars.

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Cory

Cooking Level: Expert

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Reviewed: Feb. 13, 2008

this was so good but i did make some changes i browned the chicken with garlic and vegtible base and a tbs of soy souce i added a whole can of coconut milk and simmered it on the stove. i stir fried the veggies and served with noodles very very good ( i did not have rice)i will save this recipe and make it again and again.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Feb. 4, 2008

First off, let me say I feel really bad about writing this. However, I feel that this is what these reviews are intended for. I found this recipe terrible!! That’s really saying a lot for me. My husband calls me “unusually unpicky”, meaning that I like practically everything I eat. It was overly “peppery” and the coconut milk could not even be tasted. My 8 year old asked if we were having enchiladas for dinner….that’s how overpowering the peppers were. I will never make this again.

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Reviewer:

LYNDA L.

Cooking Level: Intermediate

Home Town: Carrollton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Oct. 18, 2007

This recipe was a little bland for my taste. I added a few items to spruce it up. I like the caribbean flare so I added some brown sugar, ginger, cilantro, pineapple, coconut, sliced almonds and some marachino cherries. I also added some brocolli to it. I didn't put it in the oven, I did it all stove top in a skillet. I put it on brown rice.....EXCELLENT!!

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Reviewer:

RaNae

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Oct. 16, 2007

The overall dish was good, but I couldn't get the sauce where I liked it. It was a little too bland. Maybe that was because I used light coconut milk.

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LoraineT

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 28, 2007

This one goes into our rotation! My husband especially loved it, he has asked for it several times since I made it!

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Aubrey

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Reviewed: Aug. 27, 2007

This is a delicious recipe. I used it on Quorn brand fake chicken and it came out great.

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MARYK24

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Reviewed: Jul. 11, 2007

The hot pepper added a nice flavour. The chicken got a little dry, so next time I would cook for slightly less time. I added a little extra coconut milk and served it over brown rice.

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Reviewer:

Melissa 23

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Reviewed: May 21, 2007

I pretty much followed the recipe except I didn't bake it in the oven, just cooked it on the stovestop. Next time I might add a basil leave or something for more flavoring because it seemed a bit bland. It was better the next day though!

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HADDIE78

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 17, 2007

This recipe was just OK for me..I grilled the chicken on the BBQ first and then poured the sauce over top. The sauce just didn't seem to give a whole lot of flavor..but it smelled EXCELLENT..thats whey I'm giving three stars.

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SweetPea

Cooking Level: Expert

Living In: Coppell, Texas, USA

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Reviewed: Apr. 14, 2007

My husband and I thought this turned out...eh..."okay". We were really hoping of something with a coconut taste, but didn't taste it at all. Instead the dish was overwhelmed with the onion and peppers. I would suggest too that you add some cornstarch to thicken the "sauce", if that is something you like. It was more like a soup than anything else. And it was alot less Coconut Chicken and alot more Pepper Chicken. It was more time intensive that I usually do and because I didn't enjoy it all that much I won't be making it again.

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SUNFYER

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2007

This is a little bland, but good. I use yellow and red peppers which makes the sauce an attractive orange. I also usually cut the breasts into thirds before cooking them.

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Reviewer:

u2rcrazy

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Reviewed: Feb. 12, 2007

My husband and I both enjoyed this dish. We put a whole can of Coconut Milk in as suggested by other reviewers...and I would definately suggest for anyone else that wants to make this to do the same.

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Angela Michelle

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Reviewed: Jan. 21, 2007

I took another reviewer's tip of adding a touch of brown sugar. It made all the difference! I cut my chicken into chunks and marinated a couple of hours in 1/2 can coconust milk. I then cooked the chicken in the coconut milk and added the rest of the coconut milk when I added the veggies. I simmered on the stovetop instead of baking in the oven. I gave this recipe 5 stars because as is - it was just right for the kids. Then when I served my bowl I added a little curry powder and the chili peppers. On my second serving I added curry powder, chili peppers and 2tsp of peanut butter. Then it tasted just like Massaman Curry! I will definately be making this again and again!

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SHILLABILA

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Reviewed: Jan. 21, 2007

Was very tasty. I added a bit of brown suger to make the chicken a bit tastier. Also added some pineapple to the rice to truely make this a brill dish.

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Reviewer:

Lawrence Craig

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Reviewed: Sep. 16, 2006

Very yummy. Instead of green I used yellow pepper. Sometimes I find that green pepper can be a little sharp, and I wanted a smoother almost sweet flavour here. That's what I got. Very nice dish :)

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