Wow, good base recipe. This was delicious and I'll be making it regularly, but I made many changes for the sake of adding flavor and a bit of heat: I used much more curry, only a half can of coconut milk, a teaspoon brown sugar, no bay leaf, a can of diced tomatoes with the liquid, much more salt (coarse salt), pepper, cayenne, pepper flakes, and sliced boneless-skinless chicken thighs- the dark meat has more flavor and stays more tender (plus it's cheaper). I sauteed the onion about 5 minutes, added the chicken (which I seasoned), then the garlic after about 5 minutes. Once the chicken was cooked, I added the tomatoes and rest of the spices and brown sugar. Then, I let that simmer for 5 minutes, slowly added half a can of unsweetened coconut milk, let it come to a simmer, then served over brown rice. This was the first time I made curry, but I'm no cooking novice so I knew better than to follow the recipe verbatim- you can tell it would turn out bland that way.
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Wow, good base recipe. This was delicious and I'll be making it regularly, but I made many...