Reviewed: Jun. 22, 2004

this was a good and different recipe. my roommates loved it & i thought it was a nice change. we served it with Asian Coconut Rice from this site.

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Reviewer:

NOELLEBELLE

Cooking Level: Intermediate

Home Town: Charlotte, Michigan, USA

Living In: Orlando, Florida, USA

Reviewed: Jun. 15, 2004

Great recipe!! The chicken was so moist and juicy. The coconut milk helped to balance out the flavors so that the red pepper didn't overwhelm it.

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Reviewer:

ANGEL CARTER

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Glenwood, Illinois, USA

Reviewed: May 16, 2004

I have been dying to make a dish with coconut milk, and I have to admit that I was slightly disappointed with the outcome of this one. I guess I had high expectations after reading the reviews. I expected more of an exotic flavor, and this was just kind of ordinary. However, the chicken did turn out very tender and juicy. I didn't even need a knife to cut it! It tasted great....just not what I had in mind.

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Reviewer:

SUSIE5

Reviewed: May 12, 2004

My husband and I both really liked this and my house smelled wonderful! I made a lot of changes based on a lot of the other reviews. I marinated put black and red pepper,and garlic powder on each chicken breast then covered with 1 can of lite coconut milk for several hours.(next time I would cut the chicken up first instead of leaving the breast whole) browned the chicken then cut up into pieces- in another skillet I sauted green chiles and finely chopped ginger along with the onions and peppers.Then added brocolli and baby corn. once the chicken was browned I added the saute from the other skillet and added another can of lite coconut milk and about 1/2 c. pineapple juice.Added chopped cilantro and more red pepper (we like our food spicy!) let everything simmer for about 20 minutes.added cornstarch to thicken the sauce a bit served over jasmine rice and topped with sliced almonds- it was a perfect sweet and spicy combination!

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Reviewer:

STEPHDALE

Reviewed: Mar. 6, 2004

This is delicious. I had 6 chicken breasts so I used a full can of coconut milk and increased the other ingredients slightly. The only changes I made were to cut the breasts in half lengthwise and I baked them at 350 degrees for slightly under an hour. I'll make this often as I think the recipe could be made with a lot of interesting variations. Thanks, Tia.

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Reviewer:

RUBY2

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 20, 2004

This was wonderful! I would follow the recipe exactly as it says here. We have been making this twice a month for over a year and my husband and I absolutely love it! It is our favorite dish. Try adding more red pepper flakes if you like, and I always buy the expensive coconut milk (the kind you make pina coladas with) as the cheaper kind doesn't taste very good.

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Reviewer:

KINDERCOOK

Reviewed: Feb. 8, 2004

did it all in my cast iron skillet start to finish but used lite coconut milk. It was pretty flavorful and I let it slow bake on 250 for a couple of hours for softer chicken.

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Reviewer:

CJOLLEY

Reviewed: Jan. 28, 2004

2nd time we made this, wont be making it again, chopped the chicken and cooked it on the stove with yellow bell peppers and also let it marinate for 6hrs. Served over rice. If it wasnt for the yellow bell pepper it would have been really bland.

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Reviewer:

WICKETMIKE

Cooking Level: Beginning

Reviewed: Jan. 21, 2004

An incredible match with the "dirty rice" recipe!! Unbelievably great!

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Reviewer:

Native-Memphian

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Washington, D.C., USA

Reviewed: Jan. 20, 2004

YUM! This meal was so different and so good! I added drained pineapple chunks and also made some toasted coconut that i sprinkled over before serving! This is a keeper recipe..just something different when you're not feeling like cooking anything 'typical'. Thanks for passing it along!

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