Reviewed: Sep. 21, 2009

I made some changes. I used 2 tsp Thai red curry paste and 2 tsp Indian-style curry powder. Everything else I kept the same and served it over Jasmine rice.

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PADutchGirl

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Reviewed: Sep. 1, 2009

This was easy to make, but BLAND! And who would have thought with all the spices added that it could be bland? I may have messed up by using minced garlic like you buy on the spice aisle... does this make a difference? That garlic was all over in little chunks. Also, the color of this dish was strange- kind of between yellow and light green. I do have a good idea of how to vary the ingredients and make different dishes the same way now- with this easy recipe.

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scherrod

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Reviewed: Jun. 24, 2009

My husband loved this, but I wasn't terribly fussy on it. It seemed a bit more saucy than I would have liked, a tad runny. The taste was lovely, though, if not for the texture. The next time I make this, I will likely reduce the amount of butter. I will follow the photos rather than the recipe and not cube the chicken - I'm hoping that this makes a bigger difference. I served this with cous cous. Good for soaking up the excess sauce, but it wouldn't be my first choice the next time. Otherwise, I liked this and would make it again.

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ASHLEY40

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Reviewed: Jun. 18, 2009

What can I say I have made this 3 times and never get a complaint out of anyone. My mom doesn't like real spicy food so I put some on the side for her, as for the rest of us we love the heat. You can't go wrong with this dish.

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ALURAU

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Reviewed: May 23, 2009

Thank you thank you thank you!! This was fantastic. Reminded me a lot of a chicken korma. I did change this recipe quite a bit to suit my tastes but I'm still giving 5 stars because the end result was wonderful. Do watch those pine nuts carefully while toasting; those suckers love to burn without warning. One reviewer suggested adding shredded coconut and I think this would be a great addition which I'll try next time I make this (soon!) I may also try subbing half the milk with coconut cream for extra decadence. I did think it lacked sweetness so I added a little white sugar but coconut should solve that problem. I also upped the spices, half of which I added to the chicken and onion while it was frying, then half later to the sauce. I also added sauteed mushrooms and thought that they matched perfectly. Rather than "blandatize" the dish by adding cornstarch I just let it simmer longer and it thickened on its own, as well as tenderizing the chicken. Thanks to the OP and to all the great suggestions- I LOVED this.

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Joy1982

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Reviewed: Feb. 4, 2009

MMM.....ok, I love spicy food, but I didn't find this spicy in the least and I still loved it! I followed the recipe, more or less. I didn't have any cornstarch and wanted to make a separate sauce. I used 1 TBS of butter to saute the garlic and onion, 1 TBS to cook the chicken, and 2 TBS to start the sauce (1/4 cup in total). I made a roux using those 2 TBS of butter w/ 2 TBS of flour. Then, I mixed in about 1 1/4 cups whipping cream and stirred. I added the spices, but increased them as follows: ~2 tsp paprika, 1/2 tsp cumin and ~2 tsp curry. I stirred until to desired consistency. I taste tested and thought it was delicious, but added the sauteed garlic and onions. I would skip on those next time, but the toasted pine nuts are a must! It made an eat-out-of-the-pan sauce! Yummy!

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

This was OK. I used light coconut milk, and followed the rest as written but it seemed to missing something. It definitely had potentially so perhaps I'll follow some of the other reviewers in adding additional spices. I'll make again to see how it turns out. Perhaps marinading ahead in some of the spices would help?

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 25, 2009

I've just finished enjoying this dish, and it's going into my recipe box. I made a few alterations. I added 2 heaping tsp of curry powder, doubled the cumin & cayenne, and added freshly chopped cilantro at the end - I also omitted the cornstarch/water mixture; it thickens up nicely on its own.

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RAEVYNNE

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 18, 2008

This recipe was good. We like a little more spice so i used a hotter curry powder but at the same quantity as the recipe called for. Will use this recipe again.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Nov. 19, 2008

Thank you, William, for a wonderful recipe. I love spicy foods, but prepared this as written as my family is very sensitive to spices. I didn't feel that it was bland at all - the flavors were very delicate and the chicken was tender and moist - delicious! I substituted a small amount of red curry paste for the spices and it still turned out beautifully.

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cranberrygirl

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

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Reviewed: Oct. 15, 2008

Very good, softly spiced dish. I used chicken thighs, served with a rice pilaf and green beans. Will make again.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 4, 2008

Every one in my family loved this, served over rice. The only change I made was to use dry roasted peanuts instead of pinenuts. Yummy!

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 3, 2008

Quick and easy meal to prepare on a weekday. Even the kids loved this. Very flavourful , I served this with Oven Roasted Cauliflower

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MIKE

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Reviewed: Sep. 30, 2008

Really good. We thought it needed a little more of a kick so added some cayenne pepper.

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Michelle

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Reviewed: May 27, 2008

This recipe is delicious. I made it tonight and served it with the Carrot Rice recipe from this site and it was a huge hit. I took the advice of many reviewers and doubled the curry (just the right heat), and just let it simmer until the sauce reduced (didn't add the cornstarch). Will definitely make this again!

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mon

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Reviewed: Apr. 19, 2008

Thought this was a fairly solid recipe. I'd make it again, but not for company or a special occasion. I omitted the onion as I was out and no pine nuts (allergies). As well, I used whole chicken breasts as opposed to chunks. I had to double the cornstach slurry amounts as my sauce wasn't thickening to my liking (otherwise it would have been quite runny).

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Laura

Cooking Level: Expert

Living In: Squamish, British Columbia, Canada

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Reviewed: Apr. 16, 2008

WOW THIS WAS GREAT, MADE THE SAME AMOUNT OF SAUCE BUT CUT THE CHICKEN DOWN TO 2 SERVNGS.THE SPICE WAS JUST THE RIGHT AMOUNT, THOUGHT IT WAS GOING TO BE WAY TOO MUCH PAPRIKA. OH YA I CUT THE BUTTER DOWN TO 1 TBSP AND IT WAS PLENTY. THANKX

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granny bird

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Reviewed: Oct. 10, 2007

I haven't even sat down at the table to eat this yet. Although, I have taken 3 bites straight out of the pan. Yum! I had coconut milk and curry paste when I did an ingredient search here on allrecipes. I did not have some of the other ingredients, but I improvised. I used red curry paste in the sauce instead of the powder and added water chestnuts for crunch at the end. This is a keeper!

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JENNSCOOKIN

Cooking Level: Expert

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Reviewed: Sep. 22, 2007

As written this recipe gets just an ok. It is really lacking in flavor. I ended up having to add about six times the amount of curry and even then my husband said it tasted like it needed something, and it did. Next time I make it, I'm going to add some ginger to it, and maybe a tsp. of sugar or brown sugar. I'll add some cayenne pepper to it, too. It needs more zip. It did remind of the chicken Satay that one gets at Thai restaurants. With my addition tonight of more curry, it was good, it just needed a little boost to what I had already done. About curry powder: look at the ingredients on the curry powder bottle. For our tastes, we prefer one that doesn't list cumin as the first ingredient. McCormicks makes an excellent brand that we like. If you enjoy alot of cumin, then get one with that listed first. It will really make a difference to your enjoyment of curry dishes if you purchase one with the ingredients you like.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Sep. 15, 2007

This was very delicious. I just like to add that I made it with Quorn filets (chicken subsitute) -- i really liked this a lot and I intend on making this again and again!

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