Reviewed: Jan. 18, 2004

This recipe has the basics down, but is a bit bland for my family's tastes. I modified it by adding some Penzey's Jerk Seasoning to the coconut milk, and it came out tasting delicious. I served it with fried plantains, fruit salad and rice, and it made for an exotic slice of summer flavor in the middle of a drab winter.

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Reviewer:

COOKINGPIXEL

Reviewed: Dec. 4, 2003

The coconut milk makes for a unique taste but nothing that's overpowering. Pretty easy to make.

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RCASTLEMAN

Reviewed: Jul. 17, 2003

This was really good. I doubled the sauce as recommended and was very glad I did. I also cut my chicken in chunks and sauted it. I ran out of time and didn't even bake it. We had it over jasmine rice and then passed toasted coconut and almond slices. Its a keeper!

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Reviewer:

Lynn

Reviewed: Jul. 15, 2003

Great in theory, not so great in practice. Was I supposed to cut up the chicken breasts? I think it may have turned out better that way. Even with keeping it in the oven less time as suggested by other reviewers, the dish took longer to prepare than I expected with just ok results. Could have more to do with my cooking skills than the actual recipe though...

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Jessica

Home Town: Durham, North Carolina, USA

Reviewed: Jul. 2, 2003

I used the whole can of coconut milk and added a few dashes of curry. Very tasty!

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Reviewer:

BOBSEY95

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Durham, New Hampshire, USA

Reviewed: Jun. 21, 2003

very good!!! i scaled this recipe to 4 & added only 1/2 cup of coconut milk. next time will add more coconut milk and less red crushed pepper.

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ANACRISTINA

Reviewed: Jun. 16, 2003

I really liked this, but I think I would marinate the chicken before cooking it to add more flavor and add more coconut milk. I did add a little pineapple juice to it and really liked it better than without.

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Reviewer:

DMBAYTK

Home Town: Corpus Christi, Texas, USA

Living In: Tyler, Texas, USA

Reviewed: Jun. 13, 2003

Great! Next time I'll add pineaapple chunks & juice.

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Reviewer:

WellConnectedMom

Reviewed: May 31, 2003

This recipe is delicous! Based on other reviews I made a few changes myself. I cut the chicken in cubes first. Before I browned the chicken, I marinated it with basil leaves, onion & garlic powder. I also used a whole can of coconut milk and more red chili flakes. Before I put it in the oven I added more basil leaves for extra tasted. We had it over a bed of white rice. My husband and I really enjoyed it! I'll definitely make it again! THANKS!

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Reviewer:

HEIDI R.

Reviewed: May 18, 2003

Very yummy and "light". Husband rated a 4 and said is a keeper. I rate dish a 5 and will definitely fix again. Surprising how the ingredients actually compliment each other! Thanks, Nannie

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