Reviewed: Jan. 7, 2012

I've made this recipe 3 times since I found it a few weeks ago. I usually halve it since it is just for me and I use either legs or legs and thighs depending on what is on sale. I love that it is so easy to make, but I do make a few minor alterations to the recipe. For one thing, I like my chicken to be "falling off the bone" done, so I brown it by itself first on both sides before I add the onions and garlic. Another change is that I don't add so much salt. I add about a teaspoon and a half of salt. I just sprinkle it on top and then I add the water right over it. Then I cover it and let it simmer. So far I've been very pleased with the results.

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Reviewer:

adrianne

Reviewed: Dec. 18, 2011

love the recipe very easy to follow and it came out gr8!!!!!...looking forward to trying other recipes!

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Reviewer:

jaquella&trebs04

Reviewed: Sep. 30, 2011

This was simple and delicious! I skipped the garlic cloves and added some green pepper instead - and next time I think I will definitely cut back on the amount of salt. Also, I used 3 tbs of curry powder instead of the called for 1/4 cup. Over all, I will definitely be making this dish again!

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Reviewer:

Paige

Cooking Level: Intermediate

Reviewed: Sep. 13, 2011

This was simple, but very bland. I added jerk seasoning as others suggested but that only made it hot, not more flavorful. Other Jamaican curry recipes indicate that, rather than a base of stock, use a combination of coconut milk (1-2 cans) and tomato sauce (1 can) plus water to bring volume up to that needed. Also, if Jamaican curry is not available add allspice to curry at a ratio of 1:6.

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Reviewer:

VTdadathome

Reviewed: Sep. 3, 2011

Brilliant. Saved quinoa for me, as I was finding it difficult to enjoy the grain due to it's unique flavor. I added a tsp of cinnamon and a pinch of ginger, and omitted the salt and used a half tbs of cayenne instead of ancho. Thanks!!

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Reviewer:

Dosfanda

Reviewed: Aug. 21, 2011

Very good, but had to add extra spice and curry powder.

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Reviewer:

Lori

Cooking Level: Expert

Home Town: Lethbridge, Alberta, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 14, 2011

waaaaaaaaayyyyyyy too much salt! I made this according to the original recipe and am pulling out the blood pressure cuff as we speak! In the future, I would use only 1 tablespoon of salt (the spices and garlic flavor it enough). Served over pigeon peas & rice = HEAVEN!!

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Reviewer:

fraideeecat

Reviewed: Feb. 11, 2011

Overall an easy curry dish to make, just wasn't remarkable.

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Reviewer:

Kelly

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Reviewed: Jan. 23, 2011

This recipe is so simple and oh so good! My husband loved it! Just as good as anything I've had in any restaurant (even though it made my house smell like curry for a day)! I've been wanting to make curried chicken forever and the fact that I can do it so simply now blows my mind! The other great thing is that you only have to use one spice which you can find in any store. I'm not even sure the curry powder I used was the best quality and the taste was still awesome! I used sliced pieces of chicken breast and browned in two batches. I also forgot the garlic and only used two small potatoes. Next time I'm going to add in some diced carrot and more potato for extra veggies! I also added a little flour after I poured in the water to ensure the sauce got thick since I didn't know if the potatoes would produce enough starch. I paired this with brown rice and it made for a nice healthy meal. FYI...I see that some reviews say it was too salty. I didn't use the salt amount from the recipe but instead just sprinkled a little all purpose seasoning on each piece of chicken and that was it. I can see how if I had added 2 tablespoons of salt it would have been way too much.

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