Reviewed: Nov. 10, 2009

Tastes just like Red chicken curry at a Thai restaraunt that I love! I used Red curry and added steamed broccoli. MMM!

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Reviewed: Nov. 9, 2009

Really great recipe, but a little too sweet for me. Next time I'll use one less tablespoon of sugar and perhaps some more curry powder. I also added two potatoes when I added the coconut milk and tomatoes and they were perfect!

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ISMOM

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Nov. 9, 2009

Excellent recipe as is. Made 2nd time for dinner guests, with shrimp, seaweed, and very thin sliced mushrooms over stir fried noodles, with a side cucumber salad and fresh tropical fruit. Guests raved saying that it was a great goumet meal.

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LJ from N.C.

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

Living In: Beaufort, North Carolina, USA

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Reviewed: Nov. 9, 2009

This was an excellent dish! I am definitely not a fan of curry, but I would certainly make this again. I cooked the curry in oil for about 5 minutes, and then cooked the onion and garlic for another 5. I had to add more oil (another tbsp and a half) to thin out the spice mixture enough to coat the chicken. I simmered the mixture, uncovered, for 60 minutes, and it turned out beautifully! My husband said the recipe is a definite keeper.

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TDM

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 5, 2009

This is a tasty and very simple curry recipe. I omit the tomato sauce, because I find that with it the tomato flavor is too overpowering, and just use the can of diced tomatoes. Be generous with the curry powder, it really adds so much flavor! Also, be sure to add the wet ingredients just before the chicken is cooked - if you let the chicken cook through and then simmer it for another 30 minutes, it will be tough.

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KTBUG418

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Reviewed: Oct. 30, 2009

This was awesome! Made it exactly as stated and it tasted like something that came from a popular asian bistro near our house.

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Lilli Kroes

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Menasha, Wisconsin, USA

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Reviewed: Oct. 26, 2009

Excellent. Very good dish. I added potatoes and carrots and it came out wonderful.

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DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Oct. 25, 2009

I thought it was a bland. If I made again I would add more spices and thicken it up a little.

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sweetie

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Reviewed: Oct. 21, 2009

I made this tonight. My son said,"it's almost perfect." He's never said that. He just walked by and said,"are you saving the rest of the curry?" "I think I'll have it tomorrow." He's never said that either. I think I'll add some sliced green peppers and bamboo shoots next time. Thank you!

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rugosa

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Reviewed: Oct. 21, 2009

This was pretty good. It's not a recipe I'd use often but it wasn't bad. I added a green bell pepper and more spices because by itself it was bland. Not sure if I'll make this again.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 20, 2009

I was not particularly crazy about this, but I won't blame it on the recipe. While cooking this the aroma reminded me of a Panang curry and so my taste buds were expecting something else. Totally not the fault of the recipe. My bf said it was pretty good therefore explaining my rating. He said he would eat it again if prepared, but I am not sure I want to play whodini with my taste buds again.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Oct. 19, 2009

This was really good. I did make some adjustments, and therefore might adjust this later. I used chicken breast; next time I might use a mix of boneless/skinless thigh and/or breast. I also added 12 oz. defrosted frozen spinach, and 5 grated baby carrots (wanted to up the veggie content). Oh, and I used light coconut milk (and a whole medium onion, not half). It was plenty of sauce even with the additional veggies, but next time I might add an additional 1/2 tbsp of curry powder. Very solid recipe that I will make again! We will be eating the leftovers tonight.

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Emily

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

We loved this. I added more onions, garlic and curry powder and about a tsp of cayenne pepper. I also cooked the curry powder in the oil for 5 mins first and the onions and garlic for another 10 before I added the rest of the ingredients. Simmered for an hour and 20 mins with the lid off and it was thick and so good!

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KimJas

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Oct. 15, 2009

I love this recipe. I have used cubed boneless skinless chicken breast and also thighs, skinless, but with the bone. Both are very good, but I think the thighs are much juicier and have more flavor. I also added a cup of peas just as the sauce was thickening,so they were not over cooked. You really can't beat how easy this is.

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Amy1724

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

YUM! I added some veggies (carrots, potatoes and peas) and just realized I forgot the sugar, but it was wonderful. Thanks so much for this recipe.

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BELINDA SAWYER

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Reviewed: Oct. 9, 2009

this has become my go to curry base recipe, although every time i cook it i use different veggies, beans, etc. I don't eat chicken so I leave that part out. I usually do as another user said and add the curry powder to the oil first and let it cook a spell before adding the onion, I also use crushed tomatoes instead of diced, and i like to add a little chopped jalepeno to kick it up...but all in all, a very easy base recipe...you can also substitute agave nectar or cane sugar for the sugar, or leave the sugar out altogether and its still pretty sweet.

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peterman

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Reviewed: Oct. 8, 2009

This was waaaaaaaayyyyy too sweet and sugary for me - so sweet that I cant eat it! I think that this recipe has potential though. This explosive sweetness may be due to my own fault. I tried to follow the recipe as written, however I didnt have sugar so I used splenda. Splenda is supposed to be 1:1 with sugar, but maybe splenda is still sweeter when it comes to mixing with foods? I gave this 3 stars because I think even with the 3TBS of extra sugar called for, it would be too sweet still . I read some reviews and I did not see anyone else who had the same complaint, so I'm going to try this again next week and next time I will only add 1 tsp of sugar at a time and taste to see what works for me...hopefully it will earn more stars for me next time around.

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KHall

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Reviewed: Oct. 7, 2009

I made plain chicken just in case my sons (8&6) wouldn't eat it and I won't bother next time, this was nice and mild. I did use a very mild curry and I could tell how much the flavor of the curry effects this dish. I'd suggest using a curry you already know you like. The basic three cans and curry powder are easy to keep on hand so I'll be turning to this recipe often.

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ATaylor

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Reviewed: Oct. 6, 2009

Excellent and easy recipe that is extremely versatile. I made some slight changes, cooking the curry in the oil longer, then cooking the onions (I used a whole large sweet onion) and garlic until the onions were totally translucent, as well as adding 1 lb of sliced mushrooms, 1/8 cup of coconut powder, increasing the sugar to just shy of 1/4 cup, and omitting the tomato sauce entirely. We WILL be having this again..it was a major hit with my curry-loving boyfriend and even the 8 year old scraped his bowl clean, though he did add some plain yogurt to "cool" his off about half-way through. We had to force ourselves to leave leftovers!

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MsChristy

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Reviewed: Oct. 6, 2009

I thought this recipe was great; pretty straightforward and yielded a great tasting chicken dish. I followed the recipe exactly and was very pleased. Thanks for the recipe!

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