Reviewed: Oct. 28, 2008

AWESOME recipe! I have made people who claim they hate curry into true believers with this recipe! I even double the curry, double the sugar, and add a bell pepper and pineapple. Delicious!

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Jamie G

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 24, 2008

WOW! I will make this weekly from now on! After reading other reviews, I decided to use 1 lb. chicken but left everything else the same. I added about 3 red potatoes (cubed), 1/2 a bell pepper, 1 yellow squash, 1.5 teaspoons garam masala, 1/8 teaspoon cayenne pepper, & 11 drops Stevia instead of sugar. I cooked the onions until they were translucent as suggested by one of the reviews, and I think that really opened up the curry. It simmered for 30 minutes covered, then 10 minutes uncovered. I like a good amount of sauce, so it came out just right... but it will be necessary to add veggies if you use the same chicken to sauce ratio. YUM!

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Laura Lu

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Reviewed: Oct. 23, 2008

I read alot of the reviews for this recipe and altered my indredients accordingly. It was an OK recipe, one for those who are trying for curry chicken for the first time it would be a good recipe. But if you've eaten curry chicken before at a resturant and you're looking for that sort of taste/flavor, this isn't the recipe for you.

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ConcoctionMaker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 20, 2008

I finally made this after printing out the recipe months ago. I made it exactly as written and was really pleased with the results, especially the sauce. My husband and I agreed that the only change I will make the next time I make it, is that I will use boneless, skinless chicken thighs instead of the breasts. We think the dark, mosit meat will be better in this recipe. And I will only use half of the can of coconut milk so there will be less liquid. Looking forward to making again. Thanks for sharing.

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KATESS

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Reviewed: Oct. 19, 2008

I love Curried Chicken, but this recipe was a little bland. The first time I made it, it was too tomato-y and thin, so the second time, I used a little tomato paste in place of the tomatoes and sauce. It helped thicken the sauce and flavor it well. The second time I also added more salt and pepper to the sauce which gave it more flavor. Tossing in some cauliflower rounded the recipe well.

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Christie T.

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Oct. 15, 2008

I had to give it four stars ONLY because I changed it a little bit. This is a good recipe doubled because left overs the next night are VERY flavorfull! I added half chicken and half shrimp (but only add the shrimp at the end so it wouldn't be chewy). I also added 1 small can of bamboo shoots, and about 1/2 cup sliced mushrooms. Cut down the tomato sauce by about 1/4 (because my husband doesn't like tomato sauce at all), and then served it over fried rice. It was amazing. The only thing I will do different next time is make it more spicy and even add a little more coconut milk. Thank you for this wonderful recipe!

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Sarah

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: Oxnard, California, USA

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Reviewed: Oct. 14, 2008

My family absolutely loved this recipe! I followed the recipe exactly even though I read the other reviews suggesting modifications. Because we hadn't tried any curried chicken (either at restaurants or home) prior to trying this recipe I think we went in with no expectations of how this was supposed to taste or look (i.e. , too sweet or too much liquid). Everyone loved it and requested I make it again and I will.

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shaesmom10

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Oct. 7, 2008

easy and delicious!! simple as that.

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karlotoff

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Reviewed: Oct. 1, 2008

Good recipe, very light and hearty at the same time! I made it as indicated in the recipe and it didnt need anything else. Only thing I may try next time is spicing the chicken more directly.

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Stephanie<3

Cooking Level: Intermediate

Living In: Matawan, New Jersey, USA

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Reviewed: Sep. 30, 2008

This was delicious-definitely needs to made again!

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Spring

Cooking Level: Expert

Home Town: Osborne, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Sep. 29, 2008

This is amazing! We made it twice in the same week it was so good! I did double the curry the second time-the first time just wasn't spicy to us. Otherwise perfect dish!

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johnab

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Reviewed: Sep. 27, 2008

YUM!! My husband ate half of this himself. He said I could make it any night. The only thing I did different was I added another tablespoon of sugar and a tad more curry powder. I served with basmati rice. It was DELISH!

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JULIEIND

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Reviewed: Sep. 19, 2008

I love this and so does my family! The kids went crazy for it!

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MellissaR

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

Absolutely heavenly!! As usual, I made my own slight changes and took the advice of others, which mostly consisted of taking a little more time on the sauce: cooking the oil and curry, then adding the onion and garlic, then the tomatoes, then the chicken, and then the rest. It took more time but the flavors were incredible!! I also substituted half of the chicken with a can of garbanzo beans; the flavor of the beans was wonderful in this dish, but the texture of the beans is not as smooth as the other ingredients. I also used more olive oil, one large onion, 1/4 tsp. cayenne pepper, and petite diced tomatoes instead of stewed tomatoes. This is definitely one of my new favorites!

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Katie A

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

This was really good as is but next time I will add a little less sugar because at first it was a little overpowering. After simmering for a whle it really came out delicious. The only thing I had to change was I only had a can of diced tomato and no tomato sauce. because of the excess sugar taste I decided to add a couple of spoons of plain marinara sauce (which is basically tomato sauce with a little olive oil anyway) I had so much left over I threw in a can of chick pease to the left overs and ate some for lunch the next day it was delicious! I froze the rest and can get at least another 2 meals out of it!

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BOOTBYRD

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 6, 2008

I'm giving this a 4 only because I had to make many provisions in it, but the result I believe is a 5. I took many suggestions from viewers. First I had whole stewed tomatoes in my pantry, so I put it in my processor on pulse so it came out slightly chunky, but mostly like sauce (I think this helped the result to be creamy in the end). I added cayenne (since I didn't have crushed red pepper), paprika, curry paste (green because that's what I had), white pepper, tumeric, cardamon and ginger (I had the refridgerated squeeze kind). I added diced cooked/skinned regular potatoes and added about 2+ tbs of heavy cream at the very end. I used 3 tbs curry (instead of 2) and 2-3 tbs sugar (instead of 3). I kept it covered for about 30 minutes and didn't have a problem with it not being creamy. I served it over steamed basmati rice. I didn't get the review from my husband yet, but not sure if they'll be any left by the time he gets home. If I were giving it to my daughter, I'd skip the cayenne pepper, but I'm not sure if she's ready for Indian flavors yet anyway.

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deanna

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Reviewed: Aug. 31, 2008

This was a HUGE hit and yet so easy to make! My boyfriend loved it! I will definitely make this again. I did make a few changes: 3 tbsp of curry powder (instead of 2) 2 tbsp of sugar (instead of 3) 1 red bell pepper (made the curry a little more filling) 1 teaspoon red pepper flakes (Adds just a little more spice) 1 tablespoon soy sauce 2-3 tablespoons cornstarch (thickens up the sauce, but use only if you need to)

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Samantha

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Reviewed: Aug. 27, 2008

fantastic recipe! I made a few modifications- I used 1 pound of chicken and added chunks of red potatoes. the recipe was really easy, which is important to me. I simmered the curry for an hour uncovered, and the curry thickened quite nicely! Thanks!

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LydiaDelia

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Aug. 24, 2008

Was good, needed spice and garlic.

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JESSI5US

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

This was great! I especially loved the flavors and how easy it was to make. The only thing I would add is that the Indian food that I've had in the past had a lot more heat and if that is what you would desire, you could add 1 chopped jalapeno.

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