By Realtor by day, Chef by night on May 18, 2009
Photo by breezermom
Photo by breezermom
"This sounds Good! I found it on another site and I'm posting it for Zaar World Tour 5 for the Carribbean."
Serving Size: 1 (418 g)
Servings Per Recipe: 4
"This is a great original recipe! I lightened it up a bit for someone who needed something lower in fat for medical reasons. The skin and bones were removed and the meat was sauteed in olive oil instead of butter. Chicken broth with 2 teaspoons of coconut extract was used to simmer the mixture to retain the coconut flavor. It makes a great meal served over rice."
"I added about 2 tablespoons of ginger powder ,garnished with fresh cilantro and squeeze of lemon (which help bring out those Indian spices). I felt the recipe was slightly...flat without those additions, however I was missing Thyme...."
"Great recipe. I left out the saffron and green onions and threw in some potatoes (I love how they taste with the curry sauce). I only had about half the amount of coconut milk needed so I used the broth in addition to it. I also used about 2 tbsp of curry... misread the recipe but it turned out great so oh well!!"
"Yummy recipe! I served it over basmati rice to soak up the yummy sauce. I really enjoyed this recipe, and I'll make it again. Thanks for posting!"
"We really enjoyed this chicken dish tonight. I halved the recipe with great results. I used hot curry powder, shallots, and lite coconut milk, otherwise I used all ingredients and followed all directions as posted. While I like heat, I think next time I will use a more mild curry powder as I think it will be more complimentary with the other flavors in this dish. I'll also use regular coconut milk as I think it will yield thicker sauce, and regular onion as specified (I happened to have shallots already chopped this time). I served with cauliflower that I first boiled and then sauteed with olive oil and used to soak up some of the sauce. I will definitely make this again and experiment a bit. Thanks! Made for ZWT5."
"As it happens, I had some fish I needed to use up, so I made this with chunks of fish. I reduced the amount of time it simmered, as the fish did not require quite so much time. I added another teaspoon of curry powder and it was still rather mild, but I think that makes it appeal to a wider audience. Also, I kept the green part of the scallions out until the very end, as I don't like how they cook up. A fast and easy dish. I think this would also be good with pork tenderloin medallions."
"This is fabulous! Great flavors that balance hot, sweet, and spicy perfectly. Made as directed using a combination of chicken thighs and breasts. Served atop recipe #18550, this combination also made a perfect lunch the next day at work (I used a microwave to reheat). Thanks, Realtor by day, Chef by night! Made for ZWT5, Kitchen Witches."