Michelle's Coconut Chicken Curry

SUBMITTED BY: VANCITYGIRL PHOTO BY: chibi chef

"A rich, deliciously creamy, and hearty dish with a mild curry taste."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast halves - chopped
1 small head cauliflower, chopped
2 1/2 tablespoons yellow curry powder
1 teaspoon garlic salt
1 (14 ounce) can unsweetened coconut milk
1/3 cup chicken stock
salt and pepper to taste

READ REVIEWS (79)

DIRECTIONS

Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.

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REVIEWS

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Reviewed on Jan. 24, 2007 by doclelav

WOW, this was easily as good as any yellow curry / musmon / Thai curry dish I have had at a restaurant (and I love curry so I order it everywhere, and have tried cooking it often, without much success before). I told my hubby I was trying a new curry chicken dish, he grumbled 'why bother, they all taste the same' -but then he tried this one, and after his 3rd helping, apologized all night. As others suggested I added 1/4c brown sugar, 1T lime, and 1tsp cayenne. I also cubed a potato. Perfect! And if you think its good the first night, just wait until you have the left overs the next day, when all of the flavor has really soaked inside. Its even more intense and flavorful. My hubby wanted me to cook it again the very next day, not to eat right then, but to put in the fridge and have for the next few lunches. Thanks for this amazing recipe-I can finally make curry taste good in my kitchen!

9 users found this review helpful

Reviewed on Jan. 24, 2006 by K.C.

This recipe was good, but a little bland. I tweaked it, and it came out great. I added 2 cubed potatoes (which helped with the thickness a little),an extra tablespoon of curry, 1/3 cup brown sugar, and a dash of cayenne. As far as being runny, most curries that you get at the Thai restaurants are not thick at all, that is why the rice is sticky, as it absorbs the sauce.

7 users found this review helpful

Reviewed on Sep. 18, 2007 by EMT

This is a 5-star plus recipe, as long as you are one to read all the reviews. And, I mean ALL! I essentially added almost every, single possible addition mentioned in the reviewer's notes and was SOOOOO super impressed! To simplify what I added: 1)carrots, potatoes, and frozen peas, 2) few scrapes fresh ginger, 3) 1/2 tablespoon cayenne pepper, 4) four cloves garlic crushed, 5) four tblspns yellow curry, 6) Fresh basil, 7) 1 tspn garam masala, 8) squeeze of lemon, and 9) 2 tsp brown sugar. Truly, it was sensational; served with rice and snap peas! Thanks, to the author and all reviewers!

4 users found this review helpful

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