Reviewed: Jun. 18, 2009

This recipe is the best......Love it and thanks for sharing it

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rahel

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Reviewed: Jun. 12, 2009

I made the recipe last night and while it was good it needed more flavor and was not as spicy as I hoped.. This recipe might be a good introduction to someone who has never had Indian food before. The next time I make it I'll add in more curry and a few extra spices.

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Adrianneasu

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Reviewed: Jun. 11, 2009

This recipe was very good. It was a little bland so I had to add additional salt and curry powder. I was looking for an authentic jamacain curry and it did not meet my husband expectations. He did like it but not what he was looking for.

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brownsugar

Cooking Level: Professional

Home Town: Decatur, Georgia, USA

Living In: Ellenwood, Georgia, USA

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Reviewed: Jun. 9, 2009

This recipe is definately a 5, no matter how you "tweek" it according to personal taste. I used 1 Tbsp red curry paste sauted in the oil with 1 large dice onion and 2 cloves garlic,4 pieces fresh lemon grass, @ 1 tbsp fresh basil. Added the chicken, 3 large diced potato, several baby carrots cut on diganal, 1/2 can leftover tomatoes and 1/2 half can leftover tomato paste and 1 and 1/2 can leftover coconut milk. IT WAS THE BOMB! Much better than our local Thai restaurant, served with Thai Cucumber Salad made with sesame seeds instead of peanuts. Curry served over Jasmine rice. Possibly the best dinner I've made and my profession is a cook!

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Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

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Reviewed: Jun. 5, 2009

Very tasty! I followed the suggestion of another reviewer and served this together with Thai Cucumber Salad. A perfect blend of flavors! The sauce was indeed runny, but not any runnier than is typical of Thai curries. I thought it tasted fine that way. Next time around, I may try adding some bell peppers to the curry.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Jun. 3, 2009

I used 3 pounds of chicken, 1 large onion (it reduces down and adds a nice flavor), and unsweetened light coconut milk. Simmer about 50-60 minutes, taking the cover off about halfway through to slightly thicken. Serve over plenty of rice. Top with toasted coconut flakes! Thanks Roma, it's easy and a keeper. Couple of us licked the bowl:)

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GREEKGIRL

Cooking Level: Intermediate

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Reviewed: May 31, 2009

This was a simple, quick, and delicious recipe! My husband had two servings, which rarely happens, so I would give this a six if I could. The only drawback is that our entire condo is consumed in curry smell . . . hope the neighbors don't mind! Thank you again.

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Reviewed: May 30, 2009

This is a very good dish to sway spouses who might be hesitant to try curries. It is similar to a quick Tikka Masala and quite a bit less expensive than some of the jar sauces you can find at Sprouts or Whole Foods.

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Drew Grgich

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Reviewed: May 29, 2009

This was amazing. I used about a half jar (about 3-4 tablespoons) of curry paste instead of the powder. And served this over brown rice. I've made it twice so far and barely have leftovers!

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Lolita Murrah

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 28, 2009

Fabulous!!! I omitted the tomato sauce, used 3.5 tbsp of curry powder and 1.5 tbsp of sugar and seasoned generously with salt and pepper. Added some mushrooms, brocolli, and green peppers. Simmered for about an hour uncovered and the consistency and flavour was perfect. Will certainly be making this again soon!

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Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 27, 2009

Easy to make. My husband couldn't believe it wasn't from a mix or a kit. He loved it.

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bbeland

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Reviewed: May 27, 2009

Very good and very simple to make. I followed the directions exactly. My only complaint is the strong smell of the curry throughout the house that is nearly impossible to get rid of.

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PINKXG1RL

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Reviewed: May 23, 2009

I absolutely loved this recipe. Very easy and simple. I did let it simmer a little bit longer because i didnt want as much juice. I love that it was not too spicey just right for me.

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lilolme

Cooking Level: Beginning

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Reviewed: May 20, 2009

Because I didn't have any tomatoe sauce or canned tomatoes, I 'made' tomatoe sauce by tossing a few tomatoes in the processor and then used chopped tomatoes for in place of the canned tomatoes, so I didn't have the 'tomatoey' problem. I used a whole onion for a more 'oniony' flavor and I skipped the sugar because it sounded out of place. I also used some chopped cilantro for flavor and garnish. Yes, I know these are major modifications to the recipe, but the base recipe was a great 'base' recipe and it was delicious!

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Shuvuu

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Reviewed: May 19, 2009

The tomato sauce overpowers everything else, so you can't even taste the curry or the coconut milk. But, it is a good dish. My husband is even asking for more of it! So if you're specifically looking for a CURRY dish, this isn't it. But if you like tomato, try this one!

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Mama V

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Reviewed: May 19, 2009

good recipe overall, but tasted too much like tomato sauce and not so much like curry. Add veggies! I used broccoli,celery, and green pepper to give this recipe variety.

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amc

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Reviewed: May 19, 2009

Thought it was too "tomatoey" and needed more curry powder. Just OK

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Diana Ruth

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Reviewed: May 14, 2009

I signed up for allrecipes just so I could review this! Of several recipes that I've made from this site, this one has been the BEST! I did add a few things that I had laying around, and it added a nice texture to the sauce. I added sliced carrots, diced potato, peas, and broccoli. I will absolutely be making this several more times! Yummm! :)

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Arista

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Reviewed: May 4, 2009

We LOVE this recipe, which was shared with my by a friend. I make it vegetarian by substituting two packages of Morningstar Farms "Chik'n" Meal Starters or two packages of Quorn "Chik'n" Tenders. I like it with either one, but my husband didn't like how the MSF starters broke apart. This recipe is even better as leftovers!

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Troylet

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

This was an excellent dish and very easy. I agree with other reviewers in not adding the sugar and it is best the next day or even a couple of days. A new family favourite for us.

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