1 Review

Really great recipe! The ease of doing the quick sauteeing and then sticking it in the oven will work for everyone! I used the hot Madras curry powder, and almost added some ground red pepper, but thought it might turn out too hot for me. At the table we added some sambal oelek, and I served it with mango chutney, my own, (see Laurel's Mango Chutney), and it was very yummy! Great flavors all around. Next time, (and there will be many!), I think I will use veggie broth or chicken broth rather than just water for more flavor in the rice. I also added 2 large cloves of garlic, minced, with the coconut and peanuts, just because we think everything needs garlic. Top Chef fan, this is a fantastic recipe, and I will make it often! Thanks!

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Chef PotPie May 06, 2007
A-1 Bombay Chicken