Reviewer:

Reviewed: Jul. 5, 2011

Just right combo of sweet and spicy. I will make this again and again. I used an extra tablespoon of cream cheese as I did not have cream, otherwise made as written.

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10 users found this review helpful

Reviewer:

Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: Jul. 28, 2011

This is my first curry dish out of more than ten that has actually turned out edible. I didn't have all the ingredients called for as this was an impromptu attempt to use of chicken. Even without certain ingredients this was still really good. Next time I will be certain to pick up some onion and peppers for this dish. Since I also didn't have cream cheese, I used a bit of cornstarch to thicken up the sauce.

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7 users found this review helpful

Reviewer:

lillsoldat

Reviewed: Jul. 28, 2011

If you don't have curry paste you can use curry powder instead plus 3T ketchup of tomato paste. Also you don't need to add each thing and wait a minute. You can just caramelize the onions and add the dry ingredients, then the wet, then add chicken and cook 10 minutes in the sauce and veggie mixture. The meat will absorb the sauce better if it's cooked in it. It will come out more tender as well. If you chop the chicken in strips or chunks you can cook it for 10 minutes and it will be perfect.

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29 users found this review helpful

Reviewer:

Tree's Company

Cooking Level: Expert

Home Town: Bowling Green, Florida, USA

Living In: Stanfordville, New York, USA

Reviewed: Sep. 2, 2011

We liked this very much. I used thighs in place of breasts, sour cream in place of cream cheese, and 1T of curry powder in place of paste because that's what I had on hand. The flavors all blended very well. I could see using coconut milk as well in this dish since it has a Thai flair to it. After cooking the chicken in the sauce (why bother cooking it separately?) I removed it and added about 3-4 cups of cooked brown rice I had left over from another meal to the sauce. Then I cooked them together until the sauce thickened slightly and the rice was heated through. Excellent! Adding this to our favorites list. Thank you!

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12 users found this review helpful

Reviewer:

NDG1974

Reviewed: Oct. 31, 2011

Used entire green pepper. Add more veggies next time.

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6 users found this review helpful

Reviewer:

denali60

Reviewed: Jan. 18, 2012

This was awesome. My whole family loved it. I have been looking for a recipe since trying it at a local restaurant. I replaced the cream with evaporated milk and some corn starch to thicken; cut back on the butter and oil and used light cream cheese. I also did not have paste so just used the curry powder. Even with all these changes, it was really very tasty. I served it on penne noodles with stir fried veggies ( the kids told me they wanted me to make it again. ) Thanks for the recipe!

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4 users found this review helpful

Reviewer:

Mar

Reviewed: Sep. 13, 2011

Needs salt and sriracha. Added sweet potato and cut maple syrup in half.

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5 users found this review helpful

Reviewer:

kristow

Reviewed: Nov. 11, 2011

I didn't have, nor could I find curry paste, so I used ketchup and curry powder to make my own, per a reviewer suggestion. I had no idea the ratio, so I just added what I thought, which I now forgoet, doh! I feel bad rating it though this way...but it was good. The maple syrup lent a very sweet flavor, but I do think the curry should have shown through more than it did. I have to find that curry paste.

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5 users found this review helpful

Reviewer:

Michelle

Reviewed: Jan. 12, 2012

A little on the sweet side for my taste, but my kids absolutely adored it; they practically licked their bowls clean. I served over brown rice, and next time will include additional veggies (squash, celery, spinach, whatever).

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4 users found this review helpful