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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4kidsinthehouse

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Reviewed: Aug. 16, 2009

Loved this one! I followed the recipe to the letter and it did not disappoint. It was just what I was looking for. I wouldn't change a thing. My only "complaint" is that my house smelled of curry for several days afterward--ha! Will make this one again.

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CHRISTYJ

Cooking Level: Intermediate

Living In: Eureka, California, USA

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Reviewed: Aug. 14, 2009

This was absolutely amazing. My bf LOOOOOOOOVED IT!!!!! A definite MUST for everyone to try. The taste, the texture of the chicken it was perfect. I actually added stewed tomatoes (not diced) the tomatoes picked up and absorbed all the delicious sauce. I also added a tbsp. of red pepper flakes to make it a bit spicy. Wow! It was truly fantastic. Tonight I am making 12 servings and taking it to a little family get together.

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may

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Aug. 11, 2009

Instead of using oil and curry powder, I used the cream at the top of the can of coconut milk and sauteed that with 2T of Thai red curry paste until fragrant. Curry paste is more authentic than curry powder. I ended up with about 2 cups of extra sauce so I would use the suggestion of "whatarat" reviewer and add cut up zucchini and carrot (1-2 each) to make it a one-pot dish. Ending up with extra thickened sauce is a great result - you can freeze leftover sauce to make a repeat dazzling dish!

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mingmay

Cooking Level: Intermediate

Home Town: Nepean, Ontario, Canada

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Reviewed: Aug. 8, 2009

We really enjoyed this. My 1 year old ate it really well. I followed the recipe exactly, except I forgot the sugar. Noticed it when Hubby was going back for seconds, so I added 1 Tbls then. Great either way. Didn't have any trouble with the sauce not thickening. I also ended up adding a cut up zuchinni with the chicken and chopped carrot - we love our veggies!

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whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Aug. 8, 2009

This was good - but had way too much coconut flavor for me. I know that "coconut" is in the recipe title - but wow! I'll make it again, but with half the coconut milk the recipe calls for... I think that alteration will make the recipe a keeper.

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ABCDEFG679

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Reviewed: Aug. 5, 2009

I love this recipe. I made it tonight for dinner...my first attempt, and it was SUPER great. I used fresh tomatoes and stewed them myself. I think that pushed the dish up a notch!

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jessi

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Reviewed: Aug. 3, 2009

Yummy... I would have given 5 starts but I added fresh ginger, Paprika, cinnamon, potatoes and carrots. I also doubled the curry. It was so yummy that I had to resist seconds. Served with jasmine rice.

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Budget Mom

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Reviewed: Jul. 30, 2009

My bf took a fork and the entire pot and sat down to eat! I used a 2nd can of stewed tomatoes, used paste instead of sauce, and didn't use sugar. For spices I added cumin, red pepper flakes, ginger, garlic powder, and doubled the curry powder. I also added carrots, celery, potatoes, extra onion, and green peppers. This is just delicious! Our house doesn't smell too bad (windows are all open) today either.

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Babygirl

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Curried Coconut Chicken

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