Absolutely Delicious! But, I recommend that this recipe be very specific about using either unsweetened or sweetened coconut milk. Some reviewers are adamant about one or the other. So, if you question the 3 T. of sugar called for (some say it's too much), it largely depends on the type of coconut milk you use! I used unsweetened milk, and the 3 T. of sugar was perfect. Had I used sweetened coconut milk, I would have definitely decreased the sugar amount. This fact alone could make or break the recipe.
Curry powders differ greatly, too, so just experiment! I use Madras Hot Curry Powder and increased the amount to 3 T. Cook Stephanie has great advice to "cook the curry powder in the oil until it's ready - usually about 5 minutes. Then add the onion & spice - cook until the onion is translucent. This will take about 10 minutes, but it makes all the difference in the world. Add more oil as the onion is cooking, if necessary." (I use coconut oil in this dish.)
The only other change I made was with the tomatoes -- I used about 24 oz. of canned diced tomatoes (part of a large can), and added no tomato sauce. That way, we had more sauce. It all thickened up nicely after simmering for 60 to 90 minutes, which allowed us time to sip wine and visit.
We were supposed to go out to dinner the night after serving this, but we decided to stay home instead, because we had leftover Curried Coconut Chicken in the fridge!
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Absolutely Delicious! But, I recommend that this recipe be very specific about using either...