My husband, kids and I all love curry and we thought this recipe was great. I made just a few alterations to the recipe as posted. I also used organic spices, meat, broth and herbs (our family preference).
I did not use rotisserie chicken, but instead cut four boneless, skinless chicken breasts into small chunks. I dredged these in flour, salt and pepper and browned them in a skillet with a bit of oil. (I used a stainless skillet, rather than non-stick, so that I would have lots of brown bits when I was done.) I deglazed the pan with the chicken broth. This seemed to give the broth a better flavor and the browned flour left in the pan thickened it a bit. I set the broth and chicken aside, and followed the rest of the instructions as listed.
My only other alterations were to chop, rather than slice, the onion and to vary the spices (no cloves, half the amount of cinnamon, more curry and a dash more cayenne). I also used regular coconut milk rather than light.
I did not have a problem with this recipe being too soupy, as others have reported. I did, however, drain the tomatoes (as others have recommended) and perhaps dredging the chicken in flour helped.
It also needed a bit of salt when done cooking. Overall, though, it was great. I served it with jasmine rice and fresh cilantro, but passed on the mango chutney. Some fresh nan bread would have made it perfect!
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My husband, kids and I all love curry and we thought this recipe was great. I made just a few...