This was my first time making curry, and it came out really good! I stuck to the recipe exactly, but tripled it. Ended up using 6 bone-in, skin-on chicken thighs. I have to say, it was a bit time consuming deboning, trimming, and cutting up the chicken. I think it was worth it though, 'cause you get a deeper flavour from the thighs as compared to chicken breasts. As I was making it, it looked like way to much bell pepper- I used 3 , but it ended up being perfect. Served it with Brown rice that was cooked with half of the water replaced by coconut milk. The coconut milk made the rice deliciously creamy, and brought out the nuttiness of the brown rice. The only thing I would change was adding the 3/4 cup of water, and the corn starch water at the end. It didn't make sense to me to dilute the curry, then add a thickener. I tasted the dish after adding the curry sauce/paste and coconut milk (I used green curry paste) and it was perfectly flavoured.The consistency was perfect, too. After I added the water, it tasted diluted. If it wasn't for that, though, I probably would give this 5 stars- it was yummy!
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This was my first time making curry, and it came out really good! I stuck to the recipe...