I tend to alter recipes a lot, and I saw that everyone said it was "missing something" but it was good. Here's some of what I did to fill out the flavor: -cooked on stove top in large iron pot -Sauteed onions and garlic until caramelized, then added carrots, then potatoes, then tomatoes, fresh parsley -added chx stock and kept reducing to create a kind of stock -added coconut milk, red pepper flakes, some chicken bouillion powder, curry powder, a little cumin, dried thyme -then added lima beans, then all chicken -cooked chx submerged about 20 or so minutes. - (I used skinless boneless thighs and legs) -a little corn starch w/ water in the end to thicken It came out great and didn't lack at all. I also didn't pay attention to the measurements and went by eye and taste. Too much coconut milk can make things taste too smooth and bland and covers flavors, so creating the condensed veggie "stock" and some chicken bouillion gave it the fullness to balance it.
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I tend to alter recipes a lot, and I saw that everyone said it was "missing something" but it...