LOVE this recipe. Make it often. I agree with Cook Stephanie about cooking the "broth" before adding the chicken. I always cook the curry powder or paste, depends on what I have but high quality is very important, with the oil and I also add oil as I go, even before I add the onion and garlic if I need to. I cook the paste with the oil for at least 5 minutes then add the onion, (1/2 onion roughly chopped), and garlic, (I use 4 cloves), and cook for another 10 minutes or so...adding oil if necessary. I use chicken thighs instead of breast, the flavor is better and there is more fat in the meat. I add chicken and cook over medium heat until the chicken is just done. I also agree with Cook Stephanie that fresh tomato is better but organic diced canned works too. I add the tomatoes, coconut milk, sugar and let it cook. I usually add 2 tablespoons of tomato paste and let it simmer to the right consistency, then correct the seasoning. Sometimes I chop a bell pepper and throw it in the sauce for the last 20 minutes. Great with any rice and veggie combination. This is a go to recipe in our house!
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LOVE this recipe. Make it often. I agree with Cook Stephanie about cooking the "broth" before...