Reviewed: Oct. 14, 2009

Really enjoyed this one...the combo of the peanut butter and coconut are inspired, and give this dish a wonderfully rich curry sauce. As others have mentioned, make sure you get good curry; many curry powders out there are pretty underpowered. Try a specialty food market or Indian market if you have access. Big thumbs up!

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Oct. 7, 2009

Not sure what went wrong. I wanted to like this so badly, however the more I ate the less I liked it. Otherthan adding some brocolli I made exactly as written. I think I will keep looking. Thanks for sharing.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

This is a great dish, we have made it several times for company and for ourselves, and it makes us happy every time. Easy, quick and very yummy.

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Jeff and Justine

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Reviewed: Aug. 3, 2009

GREAT RECIPE--SO FLAVORFUL! Followed the recipe as written except for the coconut milk, which I didn't have on hand. Instead, I put three teaspoons of coconut extract into regular 2% milk. It tasted really good! The peanut butter and curry are such an unexpected and wonderful combination. YUMMY, YUMMY--even my ten year old loved it!

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Julie Titcomb

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Reviewed: Jul. 28, 2009

i made this exactly like the recipe said and it was pretty good. i'm glad i didn't follow others advice about adding sugar- the coconut milk made it plenty sweet for my taste. next time i'll add cubed potatoes and maybe some greenpepper. i'll also add something to make it spicier.

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nora

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Reviewed: Jun. 27, 2009

Very tasty!.. I also added some cubed potatoes and red bell pepper, this also stretched it further since I didn't have that much chicken. I left out bouillon and cornstarch and added a dash of worctershire and about 1T fresh squeezed lime juice, 1T brown sugar to the sauce, and cayenne. I sprinkled some parsley on top; wish I had flat leaf or cilantro because I think it would be really great! Thanks

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jun. 3, 2009

I enjoyed this recipe and will definetly make it again. I found it mild and next time I will probably use a hotter curry or perhaps add some crushed red pepper to spice it up.

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Karen

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Reviewed: Apr. 14, 2009

The missing ingredient is LEMON JUICE! Add at least 1 Tbls (or more). This recipe is excellent, but there are a few things necessary to complete the flavor. It needs a little bit of sweetness. Add either 1/2 cup of heavy cream with 2 Tbls brown sugar, or add 1/2 cup condensed milk. Be sure to use Hot Madras Curry instead of the mild stuff. A good amount of salt is also necessary. Enjoy!!

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TRIXEE

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Reviewed: Apr. 13, 2009

Wow this was amazingly good. It was so nice and thick and hearty! I will for sure be making this again. I did reduce the pb a tiny bit as a personal preference, but its not necessary. A must try.

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belle

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

This is an excellent recipe and has become one of the staples in our home. I serve it with Jasmine Rice and Naan. It's wonderful!

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* Jennifer *

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: Nov. 1, 2008

This is my FAVORITE yellow curry recipe. Rich, creamy, and delicious! I like to use hot madras curry, or regular curry powder w/ 1/2 tsp. chili powder. I also use light coconut milk to cut down the calories a bit. I can't say enough how tasty this is!!

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 20, 2008

My first attempt with a curry dish. This was awesome and super easy! I served it over white rice.

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kurbain

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Reviewed: May 18, 2008

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

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 11, 2008

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.

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Eleah

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

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.

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AmyBigSis

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 22, 2008

UPDATE: I used a whole chicken and just doubled the recipe. I simmered this about 5 hours until the meat fell off the bones and simply picked the bones out. It made so much sauce though that I used a slotted spoon to serve the meat out. I only used 1 can of lite coconut milk. I didn't measure how much that actually was. My family LOVED this dish! ORIGINAL REVIEW: 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!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 21, 2008

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.

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mandyld

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 2, 2007

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.

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DOBBSED

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Reviewed: Apr. 3, 2007

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).

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ALICE3913

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Reviewed: Mar. 20, 2007

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.

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