"A rich, deliciously creamy, and hearty dish with a mild curry taste." — VANCITYGIRL
Watch video tips and tricks
white onion, chopped
skinless, boneless chicken breast halves - chopped
1 small head
2 1/2 tablespoons
yellow curry powder
1 (14 ounce) can
unsweetened coconut milk
salt and pepper to taste
This is a 5-star plus recipe, as long as you are one to read all the reviews. And, I mean ALL! I essentially added almost every, single possible addition mentioned in the reviewer's notes and was SOOOOO super impressed! To simplify what I added: 1)carrots, potatoes, and frozen peas, 2) few scrapes fresh ginger, 3) 1/2 tablespoon cayenne pepper, 4) four cloves garlic crushed, 5) four tblspns yellow curry, 6) Fresh basil, 7) 1 tspn garam masala, 8) squeeze of lemon, and 9) 2 tsp brown sugar. Truly, it was sensational; served with rice and snap peas! Thanks, to the author and all reviewers!
I gave this 3 stars because I made all the changes that previous reviewer's suggested. Although this was a good BASE recipe, the changes suggested made this such an amazing meal. I used the lime, potato, garam masala, cayenne pepper, etc too!! OMG!!!! SOOOOOOOOOOO GOOOOOOD!!! I loved that fact that it tasted "resturaunt quality" but I, yes I, mad this!!!!! A def keeper!!!!
This is the BEST curry I've ever made BUT I only gave it 4 stars because what made it great were the suggested additions from other readers.
The brown sugar and lime juice additions suggested by another reader are excellent BUT I only added 2 tbsp. brown sugar - I think 1/4 cup would be too sweet.
I cubed a potato and added it as I didn't have cauliflower. I also added about 1 tbsp. tandoori paste, which added a nice bit of heat.
Finally, I like a little colour in my curry, so I added one carrot sliced on the diagonal and 1/2 red pepper julienned.
Both my kids LOVED it - even my fussy 16-yr-old. Took the leftovers to work for lunch today and it was even better the second day! Can't wait to make this again!!
Addendum to my review: For those who complain that this recipe is bland, I do believe that the quality of your curry powder can make all the difference. Curry powders vary greatly - invest in good quality and it will make a big difference!
WOW, this was easily as good as any yellow curry / musmon / Thai curry dish I have had at a restaurant (and I love curry so I order it everywhere, and have tried cooking it often, without much success before).
I told my hubby I was trying a new curry chicken dish, he grumbled 'why bother, they all taste the same' -but then he tried this one, and after his 3rd helping, apologized all night.
As others suggested I added 1/4c brown sugar, 1T lime, and 1tsp cayenne. I also cubed a potato. Perfect!
And if you think its good the first night, just wait until you have the left overs the next day, when all of the flavor has really soaked inside. Its even more intense and flavorful. My hubby wanted me to cook it again the very next day, not to eat right then, but to put in the fridge and have for the next few lunches.
Thanks for this amazing recipe-I can finally make curry taste good in my kitchen!
This recipe was good, but a little bland. I tweaked it, and it came out great. I added 2 cubed potatoes (which helped with the thickness a little),an extra tablespoon of curry, 1/3 cup brown sugar, and a dash of cayenne. As far as being runny, most curries that you get at the Thai restaurants are not thick at all, that is why the rice is sticky, as it absorbs the sauce.
5 stars with these modifications--added to basic recipe: 2 brown potatoes, cubed;1/2 lb baby carrots sliced thin; 3/4c fresh snap peas; 1/4c Hot Madras Yellow Curry powder; 1T Turmeric; 1T red pepper flakes, and 2tsps hot chili pepper powder [we like our food spicy]. 2tsps dry ginger; 1tsp dry basil; 2Tbs brown sugar; 1tsp lemon juice; 1/4c fresh chopped cilantro; 2T jar minced garlic; 1 whole green pepper diced. Before serving over white rice we topped with coarsely chopped peanuts, thin sliced green onions, and raisins. OMG this is wonderful. I am on a curry high
OH MY! This is absolutely divine! I followed the directions but also added 1T of lime juice and 1/3 cup of brown sugar as others suggested. I love curry but my kids don't so I only added about 1T and then sprinkled more on my serving. I served it all over Jasmine rice and then "oohed" and "aahed" all the way through dinner and seconds! Thank you Michelle for a great contribution. I'll be stocking up on coconut milk as we'll be making this a lot in the future.
Followed the advice of previous reviewers to add 1/4 C brown sugar and 1T fresh lime juice. I love the refreshing taste of the lime. I also added carrots and potatoes instead of the cauliflower. I read a review for another recipe that curry seasoning should be cooked in oil along with the garlic and onion, so I did that as well. The end result was pretty good, but because I made many changes, I'm giving 4 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Michelle's Coconut Chicken Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 276
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.
Watch Chef John make a fantastic faux-curry chicken dish.
See how to make a tasty curry chicken salad with lots of healthy fruit.