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Great curry. Loved the way it was prepared and the flavors were wonderful. Served with rice, puppodums and pepper garlic jelly.

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adopt a greyhound October 09, 2011

Loved this curry - chicken and shrimp make for a wonderful combination! I suspect if one did not have the shrimp on hand it would work beautifully with chicken. Only had a few springs of cilantro subbed with parsley which worked well for me - used green Kung Poa peppers from my potted peppers. With this curry the aroma alone worth a five. So happy I choose to make this one for the Auz/NZ Swap.

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Gerry July 30, 2010

This curry had a delicious flavour, and the unusual way its prepared added to the taste! I did follow this except that I kept the oil down to a real minimum. The aroma from the prawns as I cooked them but before I added them to the sauce made me think that they would be lovely on their own with crusty bread and a salad too.

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JoyfulCook July 06, 2010

I made what I wanted for Mother's Day and this was it! Very good and simple to do. Loved the flavors. Next time I will make this hotter. Made for 1-2-3 Tag.

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mary winecoff May 11, 2008

I made this wonderful dish for my curry-loving DS using all chicken breast, I used jalapeno peppers in place of the chili pepper and I omitted the dried chili peppers, since I used 2 jalapeno peppers with the seeds I felt there was enough heat already, I also increased the garlic and did a few other amount changes, thanks BK my DS loved this dish!...Kitten

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Kittencal@recipezazz April 18, 2007

Oh, this was so delightful! We all loved it and I look forward to making it again. I looked at the recipe too late in the day and realized that I was supposed to marinate the shrimp for 2 hours - that didn't happen - maybe an hour - and it was still great. I used 1 tsp of crushed red pepper in place of the 2 whole chili peppers, and I only used one large sweet onion. Like PaulaG I served it with Saffron Rice With Cashews and Raisins and it was so good together. Topped it all off with some shredded coconut with mango chutney on the side. Thanks so much for posting!

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pattikay in L.A. February 14, 2007

Fantastic! I used medium size shrimp and followed the recipe as written. The curry has a nice kick without being overpowering. It was served on top of Saffron Rice With Cashews and Raisins.

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PaulaG August 17, 2006
Chicken & Shrimp Curry With Coconut & Green Chilies