ISLAND HARMONY Profile - (18453128)

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Home Town: Coral Bay, Saint John, U. S. Virgin Islands
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Member Since: Jul. 2006
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
Coconut Pecan Chicken
I read through all of the reviews and added ¼ tsp “smoked” curry powder, a pinch of cayenne and I used whole wheat Ritz crackers and toasted walnuts (what I had on hand). I also scaled the recipe for two persons (instead of 6 servings). The most interesting change I made was to use MANGO YOGURT. Being an island girl, the coconut, curry, mango flavor is a staple in our home. I cooked the chicken on a rack 15 minutes at 450 degrees and 15 at 350 degrees. I will cut the last baking time down to 10 minutes next time but they were fabulous all the same. My husband raved about it and told me to add the recipe to our master list. Thanks so much for a GREAT recipe

0 users found this review helpful
Reviewed On: Feb. 2, 2013
Indian Chicken Curry II
I really love this recipe!! I modify it a little by using 1/2 the cayenne pepper and no salt and a full can of lite coconut milk. Also I found a curry powder that was somewhat on the sweet and pungent side and found that it made a big difference. I make the curry sauce and freeze it. It is an easy dinner party meal. Cook up brown rice ahead of time and keep warm or steam it just before serving to heat it, sautee chicken cubes till done ahead of time and leave in a covered dish... when it is time to eat, I heat up the curry sauce with the cooked chicken cubes in it to heat them, then add sugar snap peas for 1-2 minutes just to heat them (do not overcook - their crunch is especially nice in this dish) Pour over rice and garnish with yellow raisins and green onions... I get rave reviews every time I serve it and while I am not a "comfortable" cook, the easy assembly at the last minute really makes me look good :) Enjoy! Sharon M.

2 users found this review helpful
Reviewed On: Jul. 14, 2006

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