This was a very good tropical-flavored curry. It reminded me more of a Thai or Jamaican curry more than an Indian one, but I like curries of all kinds anyway. Instead of using chicken thighs, I diced some chicken tenders that I had in the freezer. I also added minced ginger and a chopped serrano pepper in with the onions. I went with a mango instead of an apple in here, and liked it.
I like the original recipe from the book with 1 1/2 T of grated ginger root. I also add a few shakes of red pepper flakes for added heat and I put on Jasmine Rice cuz I like the taste best with this dish.
Amazing! Amazing! Amazing! The blend of spices worked really well with the chicken and apples, and the coconut milk. Nothing was overwhelming, but you could still taste everything very well, which is just awesome! Will be making this again!
So good. whole family liked this one thanks :)
This was very good. We BBQ'd the chicken thighs first because it sounded good then just sliced the chicken and threw it all in to simmer for 15 minutes. I liked the extra flavor but still needed to add a pinch more spice as it was a little flat. Maybe next time I'll put in less coconut milk and more chutney.
It's really bad when you have been staring at the title of the recipe trying to figure out why the recipe is called this and then, pow, it hit you right between the eyes. Thats how this curry is - you think it's one thing and it turns into something else. Made some changes - no mango chutney so I added orange marmalade from Scotland I had leftover in the fridge and left the lemon zest off since the marmalade has its own zest of sorts. Was out of apples (winter and high prices, ya know) so I threw in some applesauce for thickening like my favorite japanese curry does. I let it do its thing on the stove and, voila, magic!!