Reviewed: Nov. 1, 2009

I use canned tomates instead of the fresh... tomaotes w/ jalapenos.. this is better than I was trying to match from a hotel buffet on the beach on our cruise to Brazil. My friends always request that I make this for them.. I used dried parsley often.. just as good flavor as the fresh.

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Reviewer:

Tami

Reviewed: Oct. 26, 2009

It was good but I've had better. I can't imagine using a whole tsp of cayenne. I barely used 1/4 tsp and it had just the right kick. I would make this again. Thanks!

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3 users found this review helpful

Reviewer:

Smartyounglady

Cooking Level: Intermediate

Reviewed: Oct. 22, 2009

Excellent! Spicy and sweet at the same time. I did everything as per the recipe and it turned out beautifully. The only thing I would try next time, is baking the chicken instead of pan frying. I found the chicken to be slightly dry and baking would ensure a juicier result. Thanks for sharing!

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Reviewer:

katS

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 13, 2009

I was looking for a recipe with coconut milk because I've never cooked with it before. I'm so glad I found and used this recipe. It was very easy and very delicious; I kept going to the pot to taste the sauce. I couldn't improve the seasoning but I kept tasting it anyway! My husband is lactose intolerant so he wouldn't eat it on the first day so I explained the differences between coconut milk and dairy. He tried it on the second day and loved it. Now he's asking me to make it again! LOL I served it with basmati rice; a delicious combination.

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Reviewer:

chronrdr2

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: Sep. 19, 2009

It was pretty good the first time around, but the leftovers were fantastic! I think the spices really melded together after sitting in the fridge overnight.

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Reviewer:

Star

Cooking Level: Expert

Reviewed: Sep. 2, 2009

I just finished making this tasty and pretty simple dish. You're right, the house was filled with fragrant cumin and onion aromas. The tomatoes gives the sauce a very nice finish. I would add salt to the coconut milk sauce as well. I added two additional cloves of garlic - love the stuff. Just enough bite from the jalapenos. Sliced the chicken once finished so it would be easier to eat. Served it over Calrose rice. Yummmm yum. I will add plantains as a side for it next time. Definitely a keeper.

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Reviewer:

Chef Gela

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Reviewed: Aug. 30, 2009

I accidentally used cream of coconut instead of coconut milk.. very tasty mistake! I used a single jalapeno, and served it over jasmine rice. It was delicious and I will be adding this to my list of things to cook over and over again. Next time I will cut the chicken into strips or small chunks, though, I think full breasts were just too much.

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Reviewer:

Clare

Reviewed: Aug. 25, 2009

Tis ok. The flavors were definately spicy and I added fresh basil to give it a little more flavor. I felt it was missing something on the savory side....

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Reviewer:

ANGELA97303

Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

Reviewed: Aug. 24, 2009

My new all time favorite recipe! My family doesn't like things too spicy, so I used 1/2 the cayenne and 1/8 of the jalepeno. It was the perfect blend of sweet and not too spicy, just enough. I am sharing it with all my friends.

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Reviewer:

Colette

Reviewed: Jul. 5, 2009

My family (including kids...age 12 & 9) loved this recipe. I did half the cayenne and used only 1 jalapenos with seeds. It was spicy, but the kids liked it enough to power through it (with milk). Also, I cubed the chicken before coating it with the spices and returned the chicken to the coconut milk/tomato combo for a few minutes before serving. It was flavorful and delicious! Husband said it was Food Network quality :)

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