This recipe is delicious and inexpensive to make. Just make sure you follow cook Stephanie's advice on cooking the curry properly. It's very easy once you get the hang of it. I double and triple this for any potlucks or gatherings, even kids love it. I use sweet onions and ALWAYS use good quality coconut milk. Some cheap or imported cans can have a weird taste and completely ruin the dish. I use half regular and half light, and petite diced tomatoes so they don't overwhelm the dish. I like to use bone in, skinless chicken. Simmer the whole pieces in the sauce till tender, then shred and return to the pot without the bones. This really lets the flavor develop. Be careful if you use a crock pot because more than 3 hours will start to break down the coconut milk. Also, I don't add salt and pepper till I serve, I love to grind a little Himalayan sea salt for texture.
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This recipe is delicious and inexpensive to make. Just make sure you follow cook Stephanie's...