This was just wonderful, we've had this a couple of times now and it will be a staple in our home! I took the previous advise and upped the garlic. Definately go for the full chili quota, this is not a hot dish at all, but the flavous is just amazing. Served with rice and roti bread, what an easy and quick weekday dinner! Thanks for a wonderful recipe!
Fantastic recipe!! Made it for the first time a couple of days ago. It was very easy to cook, I will definitely be cooking this again. I used 4 chili peppers and de-seeded 2 of them. It had a little kick to it, but not overpowering. I guessed on the amount of coconut milk (1- 10oz. can), and would maybe use a little less than that next time. Thanks for the great recipe.
This was quite good! I used a can (15-16oz) of coconut milk in the spot where the ingredients have chicken being "cut into coconut milk". The nuts in this were sooo good! I might like something a little more, however, so next time I mught add in some type of vegetable. Thanks for sharing! ~Sue
Excellent!! My family loved this one .. Made exactly as stated except I used almonds because my husband is allergic to all other nuts .. thank you for a great recipe!
Awesome and so easy! Next time I'll add some potatoes to this, and maybe some tomatoes. I did up the garlic and ginger. I am looking forward to the leftovers!
So good this is! Very easy and fast and the flavor was great. I used 2 red chilis de-seeded, and it was not at all spicy. Not at all. But the flavor of the chilis was obvious, which was so nice. I might do 3 next time- but not seed one, because we do like a bit of spice. I used a light coconut milk, about 3/4 of a can (would be nice if the right quantity was in the instructions) and used chicken breast. Would be so good with thighs too. Both DH and I thought that maybe we'll add a veggie next time- maybe green beans? But, it's great as is. Try this!