Amanderina Recipe Reviews (Pg. 1) - (19745093)

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Curried Coconut Chicken

Reviewed: Feb. 18, 2013
OMG! the smell of this curry is literally making my mouth water as I type.I made exactly as written, except I only used 1 lb chicken and added potatoes and carrots in between the chicken and the coconut milk step. I also let it simmer for about 2 hours. It tastes fine before that (*I was so hungry I couldn't wait!*) But the flavors start to meld a little more the longer you cook it, the sauce condenses a little more, so I'm glad I did- esp since adding the veg gave it a little more liquid. If you want to cut back on the liquid, just partially drain the tomatoes, and use a 4 oz can of tomato sauce instead of an 8 oz can. Also- if you decide to add veg- know that carrot is going to make the curry sweeter, so cut back a bit on the sugar, and if you're going to add potatoes, you'll need to add a bit more salt, since they- and the coconut milk- tend to "suck" the flavor of the salt out of the dish. Over all, a great super easily prepared, fairly complex curry flavor with none of the struggle of finding exotic ingredients. I threw it together with what I had on hand and its DELICIOUS!
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Black Bean and Corn Salad I

Reviewed: May 24, 2011
I've made this before- however, I'm much more a fan of this recipe with a vinaigrette made from lime or lemon juice with oil instead of the basalmic. I also use red onions chopped finely instead of scallions. The soft crunch of the onion is more satisfying, and I like the brightness of the lime with the cilantro and cumin. Just make not sure to overkill on the lime- which is easy to do. I also add a smidge more cayenne- I love the heat! I use this on tacos, with chips, on eggs- you name it! Its just a great way to get in extra protein and some veggies. Fresh Corn is so much better! But I regularly used frozen when its out of season. :)
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