I liked this sauce a lot. I added cubed yellow potatoes, some red bell pepper and some fresh chopped basil. Really good, thanks!

This is really a good recipe. The mixture of coconut milk, sherry and curry powder really made this so very tasty and special. I used a lot of onions and green peppers which helped accent the flavor. Omitted the peanut butter which was a personal choice. Slowed cooked all of the ingredients after browning and sauteeing. And my family absolutely loved it.

Just okay. I found myself craving something else in this dish...maybe fruit. Too bland for me. I will try a new curry recipe next time.

We all enjoyed this very much. This had warm spice but certainly not hot by any means. I used hot madras yellow curry powder and lite coconut milk. I sprinkled mine with cilantro at the table. This made a ton of sauce. I wasn't sure about whether I was supposed to brown the outsides of the chicken or just add the rest, but prior experience with "breaded" items coated in flour or cornstarch I've always browned quickly then simmered, so that is what I did, so the sherry deglazed the pan. The sherry was gone almost immediately I didn't have to let it reduce any. I served this with Asian coconut rice and flour tortillas (the closest thing I had to roti). My family liked this dish. Even my non-coconut liking DH asked me to repeat this with a whole chicken the next time instead of just the breast meat and add potatoes. I couldn't really taste the coconut milk or the peanut butter either as it blends right in. I had never had curry anything before and trust me I'll be eating it again. I'm looking forward to experiencing a lot more Indian foods. Thanks Rebecca!

I've made this several times, and the sauce is absolutely delicious! I've found it's best to be careful to JUST cover the chicken with water, because otherwise it ends up becoming too saucy and overwhelms the chicken. So far I've just paired with plain white rice, but plan on trying a grainier/brown rice next time to add a little more flavor.

For all of the exotic sounding food combinations in this recipe, I found it quite uninspiring and disappointing. I added another tablespoon + of curry powder and it still didn't seem enough. I also added 1/8 tsp. cayenne pepper which did liven things up a bit, but there seemed to be just too much too thick liquid to seem right. Sorry, because it did look simple enough. Here are a few suggestions. Lightly sautee the onions and garlic in the oil. Add the curry powder and ginger and toast until it is fragrant, then add the chicken to be coated with the spice mixture and sautee that a little. Bee certain to lightly coat the chicken with cornstarch or you'll have a lumpy mess on your hands! Then add the beef bouillon which you have dissolved in 1 cup or more of hot water (important!) and sherry to deglaze the pan. Then proceed with the peanut butter and water adding coconut milk toward the end.

I have to give it 4 stars instead of 5 because while it was quite tasty I found it too rich for me. I served it over coconut rice (one part rice, one part water and one part coconut milk).

The peanut butter is the secret ingredient in this recipe. Coconut milk is very fatty and can be substituted with milk or yogourt but definately tastes best with coconut.

Really good- I added some red pepper and a can of bamboo shoots (for texture). When I make it again I will put some chopped scallions or cilantro on top as it needed some color contrast.

This was a very good dish. The combination of peanut butter and coconut milk made it good. I added small chillies "labuyo" to the dish for a spicy kick. You have to adjust the salt to your taste. I also added red bell pepper and potatoes which i fried first before adding back to the dish the last minute. I will definitely make this recipe again.

Great recipe!! Made it just how it said and it turned out great. I served this with the Coconut rice on this site. Yum

Very tasty and easy to make. Will definitely make again!

So good and so easy! It was even better the next day.

I followed the recipe exactly. I don't think it is a bad dish it just wasn't for me. I wanted to try it because of the unusual ingredients. I liked the 1st few bites but then it just became too unusual tasting for me & I couldn't finish.

This was pretty good. A bit bland, I added some salt and crushed red pepper. I served it over brown rice, and it smelled delicious.

What a wonderful dish this was! The taste was delicious. This is a definite keeper! My boyfriend and I thought it was better than most thai restaurants. I put my chunks of chicken in a bag and poured the cornstarch in with it, shook a bit, then added the chicken to the skillet. Followed the recipe from there, and was so happy with the end result! Thanks Rebecca!

This dish is fabulous! The flavor is rich, creamy and spicy. I will make this again and again. 5 stars should be reserved for the very best!

Yellow curry chicken is my favorite dish at my favorite Thai restaurant, and I can't say this recipe is as good, but it's pretty close for how simple this recipe is! The only thing I changed is that I used breasts and thighs as I enjoy dark meat too; and I can't imagine yellow curry chicken without potatoes, so I added a few diced potatoes with the sherry and bouillon. My husband and I were skeptical if the potatoes would cook enough, but they turned out just the right tenderness! Also, I made sure I bought the "hot" curry powder at the store as I've cooked with other curry powder which turned out way too bland. It was just the right spiciness served over rice for our taste. My husband brought the leftovers to work for lunch a few times and his co-workers even commented that they had to go to a Thai restaurant that night because the smell made them crave curry! Thanks for the recipe!

Our favorite dish. We like using chunky peanut butter. It adds a little extra crunch. We also add snowpeas during the last five minutes of simmering.

This was the first time that I made a curry dish and it was wonderful! I used white cooking wine instead of the sherry, and it came out fine.