Reviewed: May 12, 2012

I de-gay-ified it (used chicken thighs with skin and bones, more salt, 1/4 cup of home made tamarind liquid, a mit of extra chilli, and used cooking oil instead of high-saturated fat coconut oil. (By the way - coconut milk can't curdle - by definition, its not milk). Not too bad.

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3 users found this review helpful

Reviewer:

Andre

Reviewed: Aug. 1, 2011

My boyfriend is Sri Lankan and I used this recipe to test out my Sri Lankan cooking ability! He thought it was as good as (if not better) than his parents chicken curries!

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10 users found this review helpful

Reviewer:

Lani

Cooking Level: Professional

Living In: Melbourne, Victoria, Australia

Reviewed: Dec. 31, 2010

Exotic, spicy, delicious! I reduced the salt & pepper, instead just shaking them well over the chicken & marinade mixture while stirring. I didn't have everything on hand so omitted tamarind, curry leaves; subbed canola for coconut oil, used yellow onions and whole dried red chili peppers cause that's what I had... This was fabulous. I think the quality of the curry powder matters, the recipe calling for at least twice what I've ever used in one dish before. I used a Madras curry powder purchased at an Indian shop near my parish. Served this to company, everyone had seconds. Goes great with beer.

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18 users found this review helpful

Reviewer:

Cassy

Cooking Level: Expert

Reviewed: Sep. 26, 2010

This curry was one of the best and most delicious I've ever had. It was rich and had a wonderful blend of flavours. Definitely a keeper. The only thing I will do differently in the future is to cut down on the salt a tad. Thank you for sharing this recipe!

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16 users found this review helpful