The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 23, 2009
Pretty good & easy to prepare. I will have to make it with a little bit more spice next time. A keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 20, 2009
We actually don't put sugar in it and it tastes awesome! We use fire roasted diced tomatoes and we put it over sliced, grilled zucchini and summer squash!! Wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 15, 2009
This recipe is fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 14, 2009
I had to add some extra spice. I think next time I'll add some diced potatoes. Great with a sweet white wine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 14, 2009
This was fantastic! This is the third chicken curry recipe I've tried, and definatly my favorite! I used the tip to cook the onions in the oil and curry until translucent. I used red curry paste instead of the powder. I also added some fresh basil. Great flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 8, 2009
Thank you so much this is one of the best recipes I have!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 7, 2009
delish and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 5, 2009
This was fantastic! I followed the advice below and let the "broth" cook longer than indicated in the recipe; after such a delicious meal, I'm not sure I'd try it any other way. We ate our chicken over rice, which absorbed the sauce (there was a good amount.) Garnished with shredded coconut, this is something I will make again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 4, 2009
really, really good.
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Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA
Living In: Dade City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 2, 2009
Great - my little 3-year old who is a VERY picky eater loved this - I couldn't even believe he tried it, much less polished it off. I served it over white rice mixed with peas.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 2, 2009
Made it last night, turned out great. I just added potatoes and served over basmatic rice, what a great dinner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 2, 2009
Excellant recipe! I made this for my boyfriend and I and the ingredients translated well for just the two of us. I added lots of chopped veg into it as well, mushrooms, onions, peppers and green beans as they needed to be used. It tasted fantastic, Many thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 28, 2009
This was good, but was lacking in curry taste I thought. The whole house smelled soooo strong of curry, but it had a very weak taste. My husband had to sprinkle more curry powder on it after it was done. I also put 3 tbls and cut down the sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 25, 2009
Delicious. I ended up cooking this for about an hour and it thickened up quite nicely. Will definitely make again.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: South Riding, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 24, 2009
I used a little more curry powder than called for. The recipe was great. My kids thought it was a ltttle too spicy.
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Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 23, 2009
Loved this! I followed the recommendation on mixing oil green curry paste, onion, and garlic, for 5-10 mins. Might burn your eyes so be careful! I used a lid to cover while doing this. I also added cauliflower so i could have a veggie with my meal. I added some red pepper flakes, and paprika for some more heat, but next time i might leave out, it was to spicy! I also added more curry powder to give more flavor. I also used Jasmine rice. I thought this was so easy to make, and tasted like it was straight from a restaurant!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Reviewed: Feb. 23, 2009
This was GREAT! I also added: peas, carrots, celery, potatoes and crushed chilies for some spice. I highly recomend this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Reviewed: Feb. 20, 2009
So good. And I used chicken that I boiled the day before, but it was still so flavorful. My husband says "Why go to the Bombay house when you can do this?" Serve with naan and jasmine rice and your good to go!
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Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 15, 2009
This is one of my favorite dishes on this site and I have made it dozens of times on 6 different stove tops. But I am giving the recipe 4 stars because I would not be as excited to make it the way it is written. The dish is only perfect (and therefore 5-star-worthy) after a considerable amount of changes. This is how I alter the Ingredients list: 1)I use 6 chicken breasts halves (or 3 breasts) 2) 2 teaspoons of salt 3) 4 TBS curry powder 4) 6 TBS brown sugar IF coconut Milk is unsweetened (and most are). (This may seem like a lot, but the sweetness is subtle) 5) 2 15oz cans of tomato sauce (I’ve made it with diced and the tomato taste was overpowering) 6) 2 medium potatoes, cubed and preboiled w/ a little bit of salt. This is how I alter the directions list: A) I follow another reviewer’s suggestion and heat curry powder in skillet for 5 minutes, then another 10 minutes after onion/garlic are added (This is a MUST; it adds a beautiful spicy taste) B) I add boiled potatoes in pan AFTER everything has been simmering for 15 minutes. I simmer for another 15 minutes) I have made this with tomato paste many times as others have suggested, but have decided that it is too thick. Serving suggestions: 1)It goes well with either jasmine or basmati rice (please, no Uncle Ben's) 2)It also tastes really good with spaghetti as an alternative to pasta sauce. I know that this sounds odd, but my sister-in-law (a very clever chef)put the leftover coconut curry with spaghetti once and i
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 15, 2009
I thought this was pretty good. I don't think I'll add sugar next time. I did take a hint from other reviews and cooked the curry with oil for about 5 minutes first. I also added a potatoe and some cayenne pepper. I think I will also use red curry paste next time for some more heat. Thanks for making curry easy!
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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