Reviewed: Jul. 4, 2009

Excellent and unusual dish, made just as written except for the use of low fat coconut milk instead of full fat to save a few calories.

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WILDWIRE

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Reviewed: Jul. 1, 2009

this was amazing i used more curry and some random seasonings and a little more coconut milk then the recipe called for.

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lisa92778

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Reviewed: Jun. 25, 2009

One great dish. My children loved it. I added asparagus to get the green in and get my kids to eat vegetables. Will cook again soon.

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dj

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Reviewed: Jun. 12, 2009

I made this recipe several times when i lived in Canada ( I love it!) and I just happened to move to Arlington, Texas too. Unfortunately i have a hard time finding any curry paste at all in grocery stores like Kroger and Tom Thumb. Where do you get your supply?

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Dryad

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Reviewed: Jun. 11, 2009

yummy :D

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riane

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jun. 10, 2009

I could not find curry paste at my local grocery store. I used regular curry which was not powerful enough. It left it needing a stronger flavor. It was pretty good otherwise.

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DanielleWI

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Reviewed: May 21, 2009

This is very easy and healthy. I like more thai "kick" so I added way more curry paste and more spices, otherwise, the original recipe is pretty tame. Overall I liked it.

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JADZIA

Cooking Level: Expert

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Reviewed: May 16, 2009

This recipe was very mild when cooked as is. I made a few changes to this so that it was more to my and DH's liking. I used spicy Vindaloo curry paste, and used at least twice as much as was recommended in the recipe. I also added some extra spices at the end including: tumeric, garam masala, ground ginger, curry powder, cumin, and black mustard seed. This really spiced the recipe up. I would also like to say that it is very important to use optimally ripe mangoes. If they are underripe, they are not nearly sweet enough and it makes a difference. I think if I made this again, I would leave the cucumbers out, or I would cook them first, before adding them to the pan.

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mrsherrington

Cooking Level: Intermediate

Home Town: Bay Roberts, Newfoundland, Canada

Living In: St. John's, Newfoundland, Canada

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Reviewed: May 2, 2009

I thought it was a little bland so I add hot curry paste and cook it in oil first. I also add chunks of red,green,orange or yellow peppers and chunks of onion. Also add a little chicken broth to make it more saucy and not so thick. Adds flavor too. Then, it's 5 stars to me. It is very good if you add a little more to it. Also, no cucumbers for me but that's just my opinion. I've made this a few times and it keeps getting better each time. Love it and crave it!

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von

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Reviewed: Apr. 27, 2009

I followed several of the suggestions, like cubing the mangos, omitting the cucumber, using onion instead of shallots, etc. There was a good contrast of sweet and spicy, but one thing it sorely needed was salt, especially on the chicken. Be sure you salt the chicken when you fry it or you'll have big chunks of bland in an otherwise good curry. I think when I make this again, in addition to salting, I'll finish it off with a little garam masala along with the mango/milk mixture and see what that does.

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Johnny Burnaway

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Reviewed: Apr. 21, 2009

We found this to be on the bland side. I will make it again and add 6 teaspoons or more to increase the flavor.

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Donna

Cooking Level: Expert

Home Town: Gaffney, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Apr. 12, 2009

This recipe was amazing! It was so light and delicious... I followed it to the t, then cooked up some basmati rice to go with it. I will definitely be making this again.

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lilredrubi

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Reviewed: Apr. 2, 2009

I made this recipe last summer because we had a lot of mangoes that we were trying to use up (we have a delicious mango tree in my parents' backyard in Miami), and I was pleasantly surprised at how good this dish tasted. Although I was skeptical while preparing the food, I was thrilled when I tried it.

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Tanja

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Provo, Utah, USA

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Reviewed: Mar. 27, 2009

Made it a bit spicier and it was very good, will make again.

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Jesse

Cooking Level: Intermediate

Home Town: Flomaton, Alabama, USA

Living In: Windham, New Hampshire, USA

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Reviewed: Mar. 9, 2009

I followed the recipe as written and it was okay for me, but my kids and husband didn't like it at all. It was much to spicey for my younger kids...may try again following recommendations listed.

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CRAZYMAMIX5

Home Town: Houston, Texas, USA

Living In: Reynoldsburg, Ohio, USA

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Reviewed: Feb. 28, 2009

This has quickly become a favorite of my friends and family! I get many requests to make it and to give out the recipe. I can't believe how quick it is and so full of flavor. Mmmm

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JenbugChef

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

this recipe was very easy and pretty good! i would like to try it w/ spicy curry next time since i didn't get the whole sweet and spicy effect the other reviews talked about.

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Tiffany

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Reviewed: Feb. 2, 2009

This is a great recipe. I added 2 cloves of chopped garlic, about 2tbs minced ginger and some mustard seed to the shallots. When the mustard seeds start to pop add the coconut milk mixture. I also added some yellow curry powder. At the end i used garam marsala. I left out the cucumber (didn't have any available) It came out just like my favorite Indian restaurants!

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SNWBRDERCHICK

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Reviewed: Dec. 23, 2008

This is an excellent curry dish. I made it exactly as the recipe instructed and we were delighted by the results. If you like really spicy curry then you will probably want to use more curry that the recipe suggests.

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Shannon

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

It's delicious! I used red curry paste, and used much more than recommended. Add some carrots and peppers, and it's even better!

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Annabelle

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Spicy Indian Chicken and Mango Curry

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