The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 5, 2009
I followed the recipe but wish I would have added a tad more curry. Like others, I could smell curry (though not unplesant) in my kitchen for 2-3 days afterward. The sauce was a little thin but it worked out well on the rice so no complaints on that. Thanks for the recipe, it's a keeper!
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Cooking Level: Intermediate

Home Town: Marion, Indiana, USA
Living In: Portage, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 4, 2009
This is a marvelous template. I use this as the base for my own signature curry chicken. I add ginger, soy sauce, cumin, cloves, red pepper, a splash of cinnamon and chopped habernaro peppers. I also add about a half a can of tomato paste mixed with water, sugar and a little garlic, this way I can determine the flavor of my sauce instead of someone else. My husband is gone for work about 6 months out of the year and this is one of the token meals he expects when he returns home. Thank you for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 29, 2009
This recipe was awesome!! I never made curry before, but this turned out perfect. Changes I made...I added fresh grated ginger, about a teaspoon,and also chopped potatoes. I also used more curry than was called for..I think I doubled the amount. It was not too spicy because the sugar really balanced it. I served it all over basmati rice, and everyone had seconds. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 29, 2009
Everyone in my family loved this meal (3 kids under age of 6 plus 2 adults). The flavors are mild enough for children. There were no leftovers. We did take the advice of a previous reviewer and simmered uncovered rather than covered, which thickened up the sauce nicely. This will become a staple in our menu.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 28, 2009
This dish was okay, it didn't get rave reviews from any of the 5 adults and 2 kids we had eating this last night. I'm not sure if the sauce was supposed to thicken at all, but ours didn't. The flavors were not at all as exotic as I would have liked them and not one of them in particular stood out as exceptional. Words of caution: Wash your hair after cooking this, my hair smelled of curry clear until the next day and the house still has the lingering aroma of curry.
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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 25, 2009
This was delicious and unbelievably easy. I followed other reviewer's directions and simmer with the lid off. It's important to keep an eye on the dish though because there is a fine line between runny and too thick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 24, 2009
it's completely mild (which is great for guessts!), so my Indian neighbor said to add cayenne to make it hotter if you need to.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 22, 2009
Soooo good with red curry paste! I cooked the paste and oil (peanut and canola) for about 5 minutes, added onion & garlic and cooked another 5 minutes. I sprinkled some garam masala, cumin, s& p on the chicken and browned it before adding everything else. (used about 1 1/2 Tlb os sugar and it was perfect). EXCELLENT with peas and basamati rice!
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Cooking Level: Expert

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 20, 2009
Ohhh maannn! WOW this is something! Everyone stuffed themselves this was amaaazing! I added the curry powder to olive oil and stirred for 5 minutes, then added onions and sauteed for another 5 minutes, then garlic for another 5...and then followed the recipe exactly. "When cooking curry take your time letting the flavors marry" is the advice I receive from my Indian and Indo-Guyanese friends. Thanks so much Roma for a keeper =)
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 17, 2009
I made this with tofu, and it was perhaps the best curry I have made. I have to admit I made a few changes, including the addition of 1/2 tsp cayenne powder, ~2 tsp fresh ginger, an additional three garlic cloves, an additional tablespoon curry powder, 1 Tbsp soy sauce, and an additional 1/2 to 1 tsp salt. I also omitted the tomato sauce and used fresh roma tomatoes. Intense, hot flavor - delicious over rice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 13, 2009
I liked this a lot. The only thing I changed is that I also added shrimp. It reminded me of Thai masaman curry. I'm contemplating adding potatoes next time.
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