6 Reviews

The best recipe I have tried on Zaar so far. Fabulous. I used boneless skinless thighs, omitted the curry leaves (couldn't find them), and used 2TBL Sambal Oeleck for the 1 TBL chile paste. It looks a bit more complicated than it really is. Once you make the paste, it is all downhill. The dish has many elements of thai food, but is far more complex. At first I could not decide whether or not to make it because I was having difficulty tasting the finished dish in my mind - there are lots of flavor combos going on here. The cooking goes very quickly. I found that I also loved the taste of the sauce before adding either the tamarind or the coconut milk. Kitchenmaniac- more like this please

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MEAN CHEF June 10, 2003

So easy and so good! I love making my own spice pastes and this was particularly good. Served with roti and rice. The flavour really improved when we had leftovers - I'd highly recommend making a day in advance if you can! Thanks for posting your excellent recipe!

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currybunny June 16, 2008

I loved making this dish, yummmmm it was so good. The house smelled wonderful while it was cooking. My 12 year old DS has decided that this is now his favourite curry - and he is such a curry-lover.I bought the tamarind and aniseed especially for the recipe as they were the only two ingredients I didn't already have. I'm glad I now have them on hand for the next time I make this. I made the recipe exactly as written and will definitely make it often. I served it with hot jasmine rice and pappadams. Thanks KitchenManiac.

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Fairy Nuff September 23, 2004

The flavors were intense and complex, quite delightful. The only part I did not understand is why it called for so much oil. I don't think it was necessary; perhaps that is an authentic preparation. My husband was not overly enthused, so if you have an unadventursome eater, you might not want to try this.

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tara portee September 20, 2004

I wish I could give this 10 stars because it was absolutely delicious. I didn't have shallots so had to leave them out of the spice paste but I don't think this affected the flavour too much. Also didn't use 12 garlic cloves as DH has to see patients tomorrow!!

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HappyBunny September 15, 2004

Gets 10 stars from the family's curry lover. Didn't have curry leaves or tamarind and used bottled chile paste. It all worked anyway. Made it with chicken breast and served it with jasmine rice. Thanks, KitchenManiac.

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sugarpea August 15, 2004
Sambal Chicken