Reviewed: Nov. 8, 2009

Hands down, best curry base for chicken I have tried at home. I topped ours with a handful of freshly steamed peas for color and texture! I left out the coconut milk, increading the reg milk by 1/2 cup. I also left out the ginger (personal preference) but added more garlic. I felt that the 1 cup of water would make it too runny, and I am glad I left it out! Had to thicken it a little with more yogurt. TIP: To smooth it out, process a few spoonfuls of yogurt with about 1/2 of the sauce and stir it back into to the pan just before serving. It made all the difference for us!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JVarriano

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2009

This is good. I used all coconut milk instead of adding regular milk and water. This recipe will need salt - that's why it's called for. If your dish is on the bland side, try adding salt to taste before adding other ingredients and see if that does it. I like a little more heat to my curry, so I did add cayenne pepper to this. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

I omit the potatoes. Best one on Allrecipes site.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nette

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2009

I cooked this last night and while it was completely consumed by lunch time today it could have been better. First and foremost I substituted concentrated coconut for the coconut milk and secondly it was just kind of bland. This recipe needs to be hotter!! The potatoes added a nice touch to this recipe that my youngest son liked. This is a pretty good starter recipe and with a little tweaking I think it would be very good indeed!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Snave88

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

This recipe was really bland, and I even added cinnamon and coriander. I blame it on my store bought curry powder, but I felt that I was just adding lots of spice and not getting any flavor. I'll just need to keep working this one out, but I think that this recipe makes a nice base to start from. I also added leeks and cauliflower to mine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GODDESS77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2009

Wow! I added 1 Tbsn Garam Masala, 1/2 Tbsn black pepper, and 1 tsn red pepper. It tastes just like Pei Wei's Asian Coconut Curry. One of my favorites. Woopi

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

drummerbobb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

This is absolutely fantastic w/some modification: No milk or yogurt, just an entire 13+ oz can of coconut milk in its place. Add small amounts of fish sauce, ground cardamom and garam masala. Use 4-6 small/medium potatoes. Add bag of premium frozen sweet peas and 1/4 to 1/2 cup of golden raisins at the end of cooking cycle and cook till heated through. In the future I'm thinking I'll try to add chopped peanuts. Oh and I usually use boneless breasts or thighs cut up into chunks, although the thighs are tastier, moister and easier for the kids to manage on their own. I throw a few cups of jasmine rice in the rice cooker and this is a meal everyone in my family loves.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Raquelita

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2008

I thought this was a great base recipe for chicken curry. The amount of curry in the recipe was about the maximum I would want. Next time I think I will use a little less curry. Maybe 3 or 4 Tbsp instead of 5. I added some mushrooms and bell pepper and cut the onions thick rather than fine. Also added some brown sugar to cut the spice, and used powdered ginger instead of fresh. I will definitely be making this one again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KARISSAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2008

Not bad. I added mustard seeds, turmeric, curry leaves (using less of the powder), and a can of Rotel. We really liked it. We're picky about our curry, too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

allison

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2008

I wish I could have it every day. It was absoulutly the best thing on earth. My entire family loved it and wanted a lot more. It was so wonderful. I wish I could make it more. :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Mama

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

This was just okay. It is definitely missing something. We had to add a TON of salt. If I ever do use this recipe again, I will add lots of salt as well as some honey or sugar. I don't think it is lacking in the spicy arena, contrary to a lot of other reviewers who also found it bland. It needs something sweet. But it is a decent base.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Adrienne

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2007

My first curry! Super-easy, really difficult to mess up this great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

donder57

Cooking Level: Beginning

Living In: North Grafton, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2007

I made this for my boyfriend. I pretty much only used it as a basis/reference to make it my own. But what I came up with got a 10/10 rating from him. I also gave some to my friend and she flipped out. I used half a package of chicken breast, half a large potato, half a yellow onion, a can of coconut milk, just a splash of regular milk, and 3 tbsp of Madras curry powder. We like things spicy, so if you like it a little milder, cut back to 2. If it comes out unbearable, you can add some more milk in and let it reduce until it feels right. It came out with a beautiful yellow color, and my hands smelled deliciously of curry afterward. Served over rice, it makes for a great introductory Indian dish.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

chibis223

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: West Lafayette, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2007

An OK, basic curry. The yogourt and milk temper the flavour of the curry, so if you like spicy, up the curry powder, or reduce the yogourt/milk.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Darryl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2006

Potatoes took an hour to cook instead of the suggested 20-25 minutes. Curry was bland.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

iq5203

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2006

Great recipe!!! Easy and delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ruche

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2006

I thought it was alrite, it was a bit bland so I had to add more spices to it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dawn

Cooking Level: Expert

Home Town: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2006

I didnt have all the right ingredients, so i did the best with what i had. I used powdered ginger instead of fresh, increased the milk, yogurt, and water to make up for not having coconut milk, and added more curry powder, plus some cayenne. The result was delicious, even with the changes! A good, easy recipe.

Was this review helpful? [ YES ]
3 users found this review helpful