Reviewed: Oct. 20, 2009

Delicious! I followed the recipe to the letter and was thrilled with the results. I'd made enough to take for lunch the next day...but someone in my house got up and ate it as their midnight snack! It was that good! The only thing I might do differently next time is cut the mango a bit smaller so it blends in more...but otherwise...wonderful recipe!

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Kaleroy

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Bogota, Distrito Capital De Bogota, Colombia

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Reviewed: Sep. 28, 2009

I loved it! I used two mangoes and I swear, this is absolutely the best tasting curry that has touched my taste buds. Not only that, it was simple.

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inskydiamonds

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2009

I substituted the tomato paste with red curry paste. The more curry the better :) And I substituted the fresh mango with mango chutney. I also added a little chicken stock to make the sauce more liquid. YUM

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Mark

Cooking Level: Expert

Home Town: Brockton, Massachusetts, USA

Living In: Billings, Montana, USA

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Reviewed: Jun. 15, 2009

big hit but doesn't make great left overs. smells so good cooking!

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Andrea

Cooking Level: Expert

Home Town: Westbrook, Maine, USA

Living In: Hiram, Maine, USA

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Reviewed: May 29, 2009

I am a big Indian Food person, so I thought it needed a little more spice and indian flavor. So I added a little extra curry and cayenne. Also - I wanted more sauce (becuase I eat it with rice and dip naan bread in it) so I did what other people said and used the whole can of coconut milk. I also used 2 whole mangoes. Turned out like a dish at our favorite Indian Food joint.

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tiffanyb_28

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Reviewed: May 27, 2009

I modified this recipe by increasing the onion to 1 cup, 4 cloves minced garlic, 1 tbsp fresh ginger, 2 jalapeno peppers, 2 sweet peppers, 1 cup of coconut milk and the flavor was still more bland than I expected. Will make again, but will add more mango, hot peppers and definitely increase the curry powder

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Kerasita

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Apr. 25, 2009

Made this more or less as written but with a bit less chicken and one more bell pepper. It was interesting enough to please me and not too challenging for my husband's bland tastes. Our toddler liked it, too.

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Amelia

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Reviewed: Mar. 24, 2009

Yummy and easy! Will be making this again, only I agree with other reveiws that it lacks saltiness.

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Lins444

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

My 9 year old took 1 bite and said, "This is great! Five stars!" We all thought it was delicious. Mango's are out of season so I used 1 can. Next time I will use 2 cans of mango's and Indian Curry for more heat. The amount of coconut milk was just right.

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Shaz

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Mar. 5, 2009

We didn't have any fresh mangos, so I used 2 cans of mangos. I added sugar and the entire can of coconut milk. Probably should have only added 1 can of mangos since it made a lot of sauce, but it was delicious.

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Kimberly

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Reviewed: Feb. 10, 2009

I'd recommend more mango, more cayenne, and a touch of sugar, but that's my personal preference. Either way, this is pretty good stuff!

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sunrunner68

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Reviewed: Feb. 8, 2009

This recipe was easy to make, on the table in 30 min. and had great flavor, I would not change a thing about it! I will definitely make this again!

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Betsy Burdett

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jan. 24, 2009

My husband would give this recipe 5 stars and while I loved it (tender juicy chicken, tart mango, red bell pepper) I did have to tweak the ingredients a bit, which is why i'd give it 4.5 but thats not an option. i added 2 cups of chopped mangoes and added about 1 tsp of sugar which gave the curry the perfect combo if spicy and sweet. I also used low fat coconut milk to cut down on the calories Will definitely be making this again!

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Zzzzz

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Reviewed: Dec. 9, 2008

I'm giving it 4 stars because I made some changes and felt following recipe exactly would have yielded very little sauce and not as much flavor in every bite. *used 1 whole onion, added garlic as well and much more garlic powder later, plus little more ginger *Peeled and cut up 1 whole mango in about 1-cm cubes-nice flavor in each bite! *used 1 whole can of Thai coconut milk. *substituted chili sauce for tomato paste (omitted cayanne; didn't have any)

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MominMD

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

This was really tasty and my picky men eaters loved it! The fresh ginger is a must and I just added a whole mango without measuring amt. otherwise I followed recipe exactly.Will make again for sure.

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janzy

Cooking Level: Intermediate

Living In: Weaubleau, Missouri, USA

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Reviewed: Jun. 25, 2008

this was really good. i followed the suggestions of others and used 2 cups of mango and the whole can of coconut milk. it turned out perfectly.

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RACKLEY420

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Living In: Amarillo, Texas, USA

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Reviewed: Apr. 6, 2008

We thought this was very good, but I found myself wanting for saltiness. So taking another reviewers suggestion, I thought about peanuts. Since all I had were cashews, I threw some on, and it very much improved the recipe!!! The salt and crunchiness of the cashews was exactly what it needed. My husband said he would half the curry and ginger, but that's only because he's not a big fan. I thought the amounts were fine. Oh, and I, too, cooked the chicken longer before adding the coconut milk and mangoes. In the end, I only simmered for 5 minutes instead of 10 and had plenty of sauce for the rice.

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KerrySuz

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Reviewed: Mar. 4, 2008

I enjoyed this recipe. After reading the reviews I did modify it slightly. I used three tablespoons curry powder and the entire can of light coconut milk. I chopped up peanuts and fresh cilantro to sprinkle on top.

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Francine

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

I loved this recipe. I put in a bit more coconut milk (yum!) and didn't let it cook as much, cooking the chicken more at the start before the liquids were added to make a better sauce. Nor did I have any red peppers. Instead, I used green capsicum, and it worked fine!!! But seriously, my husband loved it, so overall the recipe was great.

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Quakky

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Reviewed: Nov. 5, 2007

One of the best!!!!! I cook this all the time. Better when served with jasmine coconut rice (look at the easy raspberry chicken recipe from this site for the rice recipe)

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