Reviewed: May 20, 2012

Delicious curry! Wasn't sure about the tomatoes and coconut milk together, but they were wonderful! Halved the onion and chicken. Added six carrots (cut into rounds), a head of cauliflower (roughly chopped), a diced sweet potato, and a sliced green pepper. (Green pepper for the last 10 minutes only!) Used regular coconut milk instead of light. Added salt, black pepper, and dark brown sugar to taste. Would've been even better with the cilantro and mango chutney if I'd had it! Regarding the thin broth... this is always how Thai restaurants serve their curries. When served over rice in a bowl, it gets absorbed. Try this one... you'll love it!

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Reviewer:

Jennifer

Reviewed: May 2, 2012

Super easy! Super tasty! Plenty of fresh cilantro is a must when serving.

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Jonathan

Reviewed: Apr. 24, 2012

Didn't have coconut milk, doubled the spice as suggested by many and it was a good flavor. Had rotisserie chicken already shredded so it was super easy!

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Reviewer:

katie

Reviewed: Apr. 23, 2012

First curry dish I've ever made and it was great. I added a little cornstarch-cold water mixture to thicken the sauce a bit.

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Reviewer:

Annie Walker

Living In: Morgantown, West Virginia, USA

Reviewed: Jan. 25, 2012

I just made this dish for supper fpr my clients (I work at an addictions facility), and they all loved it! They said that it was my best meal yet! I will be making this dish again for the next program! I did follow some suggestions of adding water chestnuts, and I added red and green peppers... I'm not a fan of curry, but it was good!

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Reviewer:

Cindy Lou Who :o)

Cooking Level: Professional

Reviewed: Jan. 15, 2012

This was great! I added sliced yellow pepper to the curry and steamed broccoli as a side instead of rice to keep it lower in carbs and calories.

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Reviewer:

Rhiannah

Reviewed: Dec. 24, 2011

This seems to have potential, but the spices need to be at least doubled. Add vegetables like carrots and potatoes.

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Reviewer:

sailorgirl

Reviewed: Oct. 28, 2011

I really like this, but I had to add more spices to it. I added a lot more curry, and ended up throwing in additional stuff as well. I drained the tomatoes and used the can of stewed ones with red peppers in it for extra spice. I'm sorry I can't tell you exactly what I added because I did it to taste. I would suggest everyone else do the same.

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Reviewer:

TiffanyB

Cooking Level: Expert

Home Town: Dale City, Virginia, USA

Living In: Statesboro, Georgia, USA

Reviewed: Oct. 10, 2011

This was my first experience making chicken curry and it was an easy recipe to follow and turned out delicious! I used boneless chicken thighs instead of a whole chicken, I substituted hot sauce for cayenne (didn't have any) and once the recipe was at the "simmer stage" I threw the whole thing into my slow cooker and let it cook for about 4 hours. The meat was deliciously tender and everyone really enjoyed it. I would definitley make this again.

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Reviewer:

Garcia

Reviewed: Sep. 13, 2011

So I loved this, but it was SOOO spicy for my tastes, probs per my alterations... I tried to make it vegetarian by omitting the chicken & using water instead, but I ended up scorching my mouth. Also, I used 1 tsp pumpkin pie spice and 1/2 tsp cinammon in place of the other spices b/c i was missing a lot of them. I think altogether I just went a little too spice heavy on the entire thing. I'm definitely planning to make this again, though, and cut the curry back to 1 tbsp. I think adding a sweet potato or two would be DELISH, as well as peas, carrots, and perhaps some zucchini. (:

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