This recipie was good, but i think as written, it needs a little more sugar/salt to bring out the flavors. I actually altered the recipie a little bit for 1 lb of chicken, but used the same quantities for 2 lbs. except for the chicken bouillon. I did not have chicken bouillon and substituted with 1 cup of chicken broth. Unless you are cooking in a very large wok or skillet, I would not use more than 1 cup of chicken stock in the absence of bouillon, even if using 2 lbs of chicken. I also recommend cooking the chicken first with the spices before adding the chicken stock. I did not have squash or mushrooms, so i substituted with peas. I ended up adding more sugar, salt, and curry and jamaican seasoning as the chicken simmered for 40 minutes. In the process I lost a little of the coconut flavor. I didn't see much point to the tomato juice but added it anyway. In the end, I mixed up about 2-3 table spoons of corn starch in cold chicken broth to help thicken the curry and served over rice. I think the flavors are good, but it needs some minor adjustments.
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This recipie was good, but i think as written, it needs a little more sugar/salt to bring out...