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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MYETHANMOM

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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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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michpoo

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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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GNAT0328

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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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Alice

Cooking Level: Expert

Living In: Tampa, Florida, USA

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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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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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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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Mark

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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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DaniMast

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Reviewed: Sep. 11, 2009

I used a little more curry powder than the recipe called for. Also, like another reviewer recommended, I sauteed the onions and garlic in the curry oil mixture for a little longer, just until the onions were translucent. Couldn't find diced stewed tomatoes, so I used diced fire-roasted tomatoes. Took the cover off the pot for the last 10 minutes of simmer time, just to make sure it thickened properly. Served this over rice to rave reviews from my family. Fantastic! ***Update*** Almost a week later, my house still smells like curry! Due to this unexpected (yet not totally unpleasant) result, I will not make this recipe on a regular basis. Perhaps outside, on the patio, in an electric skillet?

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FIRST61665

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Reviewed: Sep. 10, 2009

I'd probably give this recipe a 3 1/2, but my husband liked it a lot. I did end up adding a bit more curry powder as I thought it was a little on the bland side, and I threw in some orange bell pepper too. I cooked this in the crockpot with raw chicken for about 3 hours on high, another hour on low with the lid off. The chicken was VERY tender and I love the coconut. I think I'd like a little more coconut ratio to tomato (but I did use lite coconut so that might have made a big difference). I did end up adding a tablespoon of cornstarch with water to thicken it. Pretty tasty though :) I thought it'd be good with pineapple.

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SnowyTater

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Reviewed: Sep. 10, 2009

My husband made this for our family yesterday. It was delicious! My daughter and her boyfriend loved it and asked for the recipe. The only adjustment he made was to add a little crushed red pepper for heat. This is one for the menu at our house!!

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SHERRYDIANNE

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Reviewed: Sep. 9, 2009

Overall I thought this recipe was great! I added a little more Curry Powder and Cayenne Pepper after tasting the end result. I like spicy curry dishes!

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Newbie

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Aug. 31, 2009

This was very very good! I followed the recipe exactly except for adding red pepper flakes to spice it up a bit for our tastes.

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Aug. 30, 2009

I've never had curry before so I don't know what curry is supposed to taste like -- but regardless, this recipe is awesome!!! I used the bright yellow Jamaican curry and after all ingredients are together in my big cast-iron skillet I let them simmer uncovered for over an hour, until the sauce starts to thicken or we can't stand it and want to dig in. I serve it over white rice. I've made it at least 4 times and it turns out great every time! It has quickly become a favorite and I always make sure there is a can of coconut milk, diced tomatoes and tomato sauce in the pantry.

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ABeyer

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Reviewed: Aug. 28, 2009

I am not sure what went wrong, but I follow the recipe exactly and the dish that came out was not really curry! I even put more (3T) curry powder, but it does not taste / smell like curry at all! But it was still nice to eat, that's why I gave 3 stars.

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Mrs. Joe

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 27, 2009

Another easy, but very tasty recipe. I added sliced green peppers and used a spicy ginger to add a little zest. My sauce didn't thicken up, but it was a good consistency anyway. I didn't simmer it as long because the green peppers were losing their color. I think next time I'll add them when I'm simmering rather than with the onions and garlic. I like the idea of another cook who added potatoes. I think I'll try that next time.

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IMSURFBUNNY

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

This was my first attempt at making curry and it turned out sooooo good! The only changes I made were adding carrots and potatoes and simmering it 20 minutes with the lid on and 20 minutes with it off. The sauce thickened up beautifully! Thanks for the recipe!

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KELNB

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Aug. 20, 2009

Very tasty and fun to make.

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Charly

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Reviewed: Aug. 19, 2009

This was pretty good. Definitely a good base recipe. I think it could use a little more flavor to make it 5 stars. Easy recipe and I'm glad I tried it!

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Lora

Cooking Level: Intermediate

Living In: Zionsville, Indiana, USA

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Reviewed: Aug. 18, 2009

This was okay. I've eaten a lot of different curries (Indian, Thai, Japanese,...) I think perhaps this one is suppose to taste more Indian. There was something major missing - maybe it was the garam masala, or too much tomatoes. Not sure...

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Jo C.

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Reviewed: Aug. 17, 2009

I followed this recipe as is, with only the adjustment of using light coconut milk. My husband and I really enjoyed it. I made plain chicken for the kids, but in the end, they each sampled this recipe and poured some of the sauce on their plain chicken. :) The light milk didn't have as strong of a coconut flavor, to our disappointment. Served over sushi rice...delish!

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