A couple of changes earned raves for this already-great recipe. I followed another review's suggestion to start with a fragrant roux-like combination of the oil, curry paste, garlic and onions. After the onions were fully caramelized, I spooned that mixture into a crock pot and added coconut milk and crushed tomatoes. That all simmered for 4+ hours on high. In the meantime, I cubed the skinless/boneless chicken breasts and... here's the twist... coated them with a mixture of seasoned bread crumbs (1 cup), herbs, salt, pepper, and flour (1/2 cup). Those cooked in an oiled baking pan, in a 350-degree oven for 25 minutes. This precooked chicken doesn't need to go into the curry until maybe 15-30 minutes before serving. This was all served over brown rice... which itself was prepared using chicken broth in place of water, and I added a lot of turmeric and a little salt to it. This was plenty of food for 10 very satisfied people.
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A couple of changes earned raves for this already-great recipe. I followed another review's...