Reviewed: Jun. 11, 2007

This was ok. My husband I both thought that the cauliflower was not a good fit for it. We ate leftovers the next day but picked out the cauliflower and thought it was much better.

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BrittBliss

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Reviewed: May 8, 2007

I thought this recipe had potential as a base, but definitely needs some work. I added some brown sugar and extra curry, as suggested, but still found it bland. Perhaps I'll get some cayenne pepper to add to the leftovers.

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ashlish

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Reviewed: Apr. 29, 2007

This was absolutely delicious. I let it simmer for an hour so that the sauce thickened a bit.

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ketzy111

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Reviewed: Apr. 10, 2007

i thought this recipe was very drab with not alot of taste. i had to add alot more curry than what was suggested. maybe i need stronger curry spice.

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mbaines

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Reviewed: Apr. 7, 2007

So so so good. This is one of my favorite dishes to make because it's incredibly easy and flavorful. I opt for red bell peppers instead of cauliflower (great color and complementary flavor), and I add 1-2 Tbsp of sugar, a good squeeze of lemon juice, and sometimes basil (for a Thai flair!). Don't worry if the sauce is thin -- it should be so that it can soak into the rice.

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bibi

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Reviewed: Mar. 2, 2007

I made this recipe exactly as it is written. We were all disappointed with the results. It was so bland! It was easy enough to make, but like my husband said, "It tastes like you forgot a few ingredients"! Sorry!

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Saint Laurie

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Reviewed: Feb. 7, 2007

Really tasty. Like others, I added my own touches like lime, 1/3 c brown sugar, cayene pepper, tri colored peppers, mushrooms, garam marsala, and a bit or coriander. It was delish with the alterations. My husband was practically licking the bowl. I made couscous on the side and used the rest of the can of chicken broth for it. Yum.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 1, 2007

Great recipe! I added peanuts - my whole family loved it.

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JABROAD

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Reviewed: Jan. 28, 2007

This was excellent! Even my kids, who can be picky, devoured this! I substituted cubed potatoes and carrots for the cauliflower and it turned out great! Will definitely make this again! Thanks!

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susieg

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Reviewed: Jan. 24, 2007

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!

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doclelav

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Reviewed: Jan. 17, 2007

So satisfying. I added coconut flakes because I like a lot of coconut flavor. The beauty of the recipe is that people who say, "I hate coconut" probably won't be able to taste it prepared as written. It's also great for "I hate spicy food" people because it was pretty mild as far as heat. I also didn't have any chicken broth so I used a cube of veg boullion, and substituted split chicken breasts as that was what was on sale. It had a very good, rich mouth feel. Some people might want more of a bite, but it was tasty without it. Good show!

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TOWANDAAJT

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Reviewed: Jan. 10, 2007

I really enjoyed this. I added about 1/4 c of brown sugar and threw in a can of lentils too. Sauce was a little liquidy in my opinion...i probably added a little too much stock. My husband HATED this though--but that's because he despises curry! So only try this if you actually like curry (which i really really do!). Yum!

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BIRDBRAINS5

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Reviewed: Dec. 28, 2006

OH MY! This is absolutely divine! I followed the directions but also added 1T of lime juice and 1/3 cup of brown sugar as others suggested. I love curry but my kids don't so I only added about 1T and then sprinkled more on my serving. I served it all over Jasmine rice and then "oohed" and "aahed" all the way through dinner and seconds! Thank you Michelle for a great contribution. I'll be stocking up on coconut milk as we'll be making this a lot in the future.

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ALEXSMOMI

Cooking Level: Intermediate

Home Town: Burnt Hills, New York, USA

Living In: Ballston Lake, New York, USA

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Reviewed: Nov. 18, 2006

This was a great dish!! I layered it with rice (it wasn't runny when I made it). My husband loved this meal and he is really picky, he wants me to start making it more often!!

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Ashley

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Reviewed: Nov. 9, 2006

I really loved this! So did my husband, daughter, sister and her husband and their kids!! It makes the house smell wonderful!! I did take some other peoples advice and added a bit of brown sugar! I also added a shake of pumpkin pie spice (weird, but really brought the flavors together beautifully!!) I will be making this again and again!! Wonderful with Jasmine rice!

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celticgypsy

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Reviewed: Oct. 25, 2006

My husband whipped this up one night last week and it was so tasty! We threw in a bag of stir fry veggies instead of cauliflower and it was divine. Loved it! Just the right amount of spice.

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ROSE4JC2

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Reviewed: Oct. 25, 2006

Added carrots & red peppers with the cauliflower for colour, 1/3 cup brown sugar & 1 tbsp lime as suggested and doubled the curry power since we're curry fanatics. It was amazingly creamy and as good as what we've ordered in restaurants before, but very mild even with double our brand of curry powder. If you want kick, I'd definitely take the suggestions of adding cayenne or something.

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bluestocking

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 11, 2006

This was a good, quick, and easy base, but needed more spices. After looking at other recipes from this site (see "Indian Chicken Curry II"), I added ginger, clove, paprika, crushed red peppers, bay leaf, a bell pepper, and potatoes. Didn't have any cauliflower. I would rate this a 4-1/2 with the added spices.

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LikesGoodFood

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2006

We could only find sweetened coconut milk so there was no need to add sugar. I made it without cauliflower since I didn't have any. I thought it was just the right amount of kick to it but my husband wanted it to be more spicy. Very easy and tasty.

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leslie

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Reviewed: Sep. 14, 2006

This recipe could be better tasting if you add sugar. I always add sugar when using coconut milk.

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HEADCANDY

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Michelle's Coconut Chicken Curry

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